In a food processor, combine flour, sugar, baking powder, salt, cinnamon and one cup of the oats. Pulse to coarsely grind oats.
In a large bowl, combine milk, eggs and oil. Add flour mixture and remaining oats and whisk until moistened.
Heat nonstick skillet or griddle over medium high heat. Using 1/4 cup of batter per pancake, ladle batter onto skillet and cook 1-2 minutes. Flip (and you may need to smoosh them down a little) and cook an additional 1-2 minutes until golden.
Serve with butter and Vermont maple syrup.
Notes
Oats: You are looking for good old rolled oats for this recipe…the same ones you make oatmeal with. You can use either regular oatmeal oats or the fast cooking kind (which will give you a smoother texture). Don’t use steelcut oats – they are too coarse for this recipe.
Milk: We recommend whole milk or 2% milk to give these pancakes the texture they need.