Instructions

• If the coconut oil is solid, melt the 1 tablespoon and set aside a small amount of the melted coconut oil to grease the pan; keep the remainder for the batter.
• In a medium bowl, combine 1 cup quick oats and 1 cup milk; stir and let sit about 5 minutes to soften.
• In a large mixing bowl, whisk together 2 large eggs, 1 tablespoon pure maple syrup, the remaining melted coconut oil, and 2 teaspoons vanilla extract until combined.
• Add 1 cup all-purpose flour, 2 teaspoons baking powder, 1/2 teaspoon salt, and 1/2 teaspoon cinnamon to the wet mixture; whisk until just combined (do not overmix).
• Fold the soaked oats into the batter until incorporated, mixing only until combined.
• Heat a large skillet or griddle over medium-high heat until hot. Lightly grease the surface with the reserved melted coconut oil.
• Using a 3-tablespoon scoop, drop batter onto the hot griddle, leaving space between pancakes.
• Cook until bubbles form on the surface and the edges look set and golden brown, about 2–3 minutes; flip and cook 1–2 minutes more, until cooked through and golden.
• Serve the pancakes hot.