Start by making homemade oat flour. Place the oats in the bowl of a food processor or a high-speed blender, along with the other dry ingredients (salt and baking powder). Pulse until the oats are ground to a fine powder (aka flour-like consistency).

Add the wet ingredients (eggs, milk, vanilla extract, and melted butter) to the food processor and pulse until just combined.

If you are using store-bought oat flour, simply whisk all ingredients together in a medium bowl.

Place a large nonstick skillet over low-medium heat. Grease with additional butter or cooking spray.

Pour 1/4-1/3 cup of batter into the center of the pan. Immediately swirl the pan to coat the bottom with a thin layer.

Once small bubbles begin to form across the entire surface of the pancake, and the bottom is starting to turn golden brown, flip and cook the other side. Cook until just golden, roughly 30 seconds to 1 minute. Repeat with the remaining batter.

Serve with your favorite toppings -- fresh fruit or peanut butter and ripe bananas for a healthy breakfast; or lemon juice and sugar, a drizzle of maple syrup, or chocolate chips for a slightly more decadent meal. Bonus points for enjoying your oat pancakes with an oat milk latte.