2cupsold-fashioned or quick oats, divided (do not use steel cut or instant)
1/2tspground cinnamon (I actually add more for a super cinnomony taste!)
1/2tspflaky sea salt
1/4cupchocolate chips, feel free to use more!
Place the melted butter (or ghee or coconut oil), yogurt, milk, 1 + 1/4 cups oats, eggs, maple syrup, vanilla, cinnamon, baking powder, and sea salt in a blender. Blend until smooth, stopping to scrape down the sides.
Stop the blender, then stir in the remaining oats. Do not blend again!! Let the batter sit for 10 minutes while you heat the skillet and prep your peanut butter syrup drizzle.
Spray non-stick spray on your heated pan. Once the skillet is hot, drop the batter by 1/4 cupfuls into the pan. Sprinkle a couple chocolate chips on top of each pancakes. 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. Flip and cook another 1-2 minutes. Repeat until all the batter is gone.
Plate your pancakes, top with butter, figs, and maple syrup. Enjoy!