- Pour everything into a blender, and blend until well combined.
- Pour ¼ cup of the batter onto a hot well-seasoned steel crepe pan or a non-stick pan/griddle. (the batter is thicker than regular pancake batter due to the rolled oats, so you may need to use a spoon to get it onto the pan).
- Cook one side until the batter fluffs up at the top (approx 1-2 minutes). Then flip over to cook the other side.