In your blender, add all your ingredients except for the mix-ins. This includes the rolled oats, Greek yogurt, egg, coconut sugar, almond milk, and extracts. Blend everything on high until the mixture is completely smooth. You should aim for about 30 seconds to 1 minute of blending time. Once smooth, it’s essential to let the batter sit in the blender for 10 minutes. This step allows the rolled oats to soak up some moisture, resulting in perfect thickness.

While the batter is resting, take a moment to heat a griddle or a non-stick skillet over medium heat. Lightly coat the cooking surface with butter or olive oil, ensuring it’s evenly covered. A properly heated surface helps the pancakes cook evenly.

Once the griddle reaches the right temperature, pour approximately ¼ cup of the batter for each pancake. You’ll want to drop the batter carefully to maintain a uniform shape. Before the batter sets, scatter a handful of blueberries or a few chocolate chips onto the top of each pancake.

Watch your pancakes as they cook. In about 2-4 minutes, you should see the edges puffing up slightly and small bubbles forming on the surface, indicating that they are ready to flip. When you do flip, make sure they are golden brown. If you notice they’re browning too quickly, reduce the heat. It can be tricky to find that sweet spot, but once you do, you’ll make perfect pancakes every single time!

After cooking both sides until golden brown, remove the pancakes from the griddle and serve immediately. Garnish with your favorite toppings, whether fresh fruits, maple syrup, or a drizzle of honey. Enjoy!