Creating these vibrant, fluffy pancakes is a straightforward process, thanks to the magic of the blender. Follow these steps for perfect results every time.

Step 1: Combine and Blend the Batter

Place all the ingredients—rolled oats, fresh spinach, eggs, milk, baking powder, garlic powder, onion powder, salt, and black pepper—into a high-speed blender. Don’t worry about the order. The goal is to get everything in there. Secure the lid and blend on high for about 45-60 seconds. You may need to stop once and scrape down the sides of the blender with a spatula to ensure all the oats and spinach are fully incorporated. Continue blending until the batter is completely smooth and uniform in color. It should have the consistency of a traditional pancake batter—pourable, but not too thin or watery. If it seems too thick, add another tablespoon or two of milk and blend again. If it seems too thin, add another tablespoon of oats and blend.

Step 2: Let the Batter Rest

This is a small but crucial step. Once blended, let the batter rest in the blender pitcher for about 5-10 minutes. This allows the oats to fully absorb the liquid and the baking powder to activate. This resting period helps create a thicker, more stable batter and results in pancakes that are fluffier and more tender in texture. You will notice the batter has thickened slightly after resting, which is exactly what you want.

Step 3: Cook the Pancakes

Heat a non-stick skillet, griddle, or frying pan over medium heat. Add about a teaspoon of olive oil, butter, or coconut oil and swirl to coat the surface. Once the pan is hot (a drop of water should sizzle and evaporate), pour about ¼ cup of batter per pancake onto the hot surface. You can make them smaller or larger depending on your preference. Cook for 2-3 minutes on the first side. You’ll know it’s ready to flip when the edges look set and small bubbles begin to form on the surface and pop.

Step 4: Flip and Finish Cooking

Using a thin spatula, carefully flip the pancakes. Cook for another 1-2 minutes on the second side, or until it’s lightly golden brown and the pancake is cooked through. The center should feel firm to a gentle touch. Transfer the cooked pancakes to a plate. You can keep them warm in a low-temperature oven (around 200°F or 90°C) on a baking sheet while you cook the remaining batter. Repeat the process with the rest of the batter, adding a little more oil to the pan as needed between batches.