Pancakes:
Place the coconut oil, Greek yogurt, milk, 1¼ cups oats, eggs, maple syrup, vanilla, cinnamon, baking powder, and salt in a blender. Blend until the batter is smooth, stopping to scrape down the sides of the blender as needed. Continue blending until you don’t see any remaining bits of oats. Stop the blender, stir in the remaining ¾ cup oats and any desired mix-ins. Do not blend again. Let the batter sit for 10 minutes while you heat the skillet/griddle and prep any toppings.
Heat a large nonstick skillet or griddle over medium-low heat. Lightly grease the pan if needed. Once the skillet is hot, drop the batter by ¼ cupful into the pan. Let cook gently for 3 to 4 minutes on the first side, until the pancakes look dry at the edges and small bubbles form on top. Gently flip, then cook on the other side for 1 to 2 minutes. They should look golden on both sides. If desired, transfer the pancakes to a baking sheet and keep them warm in the oven between batches. Repeat with the remaining batter.
Serve hot with desired toppings. Enjoy!
Caramelized Peaches:
Heat coconut oil in cast skillet over medium-high heat. Add peaches to the skillet and spread into a single layer. Sprinkle brown sugar, and cinnamon and cook for 5 minutes. Flip peaches and cook another 3 minutes. Serve right away over pancakes.
