Optional toppings: Greek yogurt, chopped strawberries, maple syrup
Pulse the oats in a blender until finely ground.
Add the milk, yogurt, egg, banana, vanilla extract, baking powder, baking soda, and salt to the blender. Blend until smooth.
Heat a nonstick pan or griddle over medium heat and coat lightly with olive oil or coconut oil spray. Working in batches, pour the batter into the skillet, about ¼ cup batter per pancake. Sprinkle chopped strawberries on the pancakes. Cook the pancakes until bubbles appear around the edges and the bottoms are nicely browned, 2-3 minutes. Flip and cook another 1-2 minutes until done. Repeat with the remaining batter.
Serve pancakes immediately or keep warm in a 200°F oven. Serve with a dollop of Greek yogurt, chopped strawberries and a drizzle of maple syrup.
You can use certified gluten-free oats to keep the recipe gluten-free.