1. Add oats to a blender and blend until oats have become a fine powder. (You may need to pause 1-2 times to scrape down the sides and corners of the blender.)
2. Add baking powder, baking soda, cinnamon, nutmeg, and salt to blender.
3. Pour in 1/2 cup milk, applesauce, syrup, eggs, butter/oil, vinegar, and vanilla.
4. Put the lid on the blender and puree 20-30 seconds, or until the mixture is combined.
5. Stir to make sure there aren’t any dry pockets, then let the batter rest 5-10 minutes to allow the flour to absorb some of the liquid. If the pancake batter seems too thick, add additional milk 1 Tbsp. at a time to achieve a thinner consistency, if desired.
6. Preheat a medium pan on medium-low heat with a tiny pat of butter/ghee/vegan butter, or spray/brush of avocado oil.
7. Heat until a small drop of water skitters and sizzles in the pan.
8. Use a lightly filled 1/4 cup measuring cup to scoop batter into the warm pan. Cook the first side 1-2 minutes, or until bubbles have formed around the edges, and the bottom is browned.
9. Flip pancakes using a spatula/pancake turner and cook an additional 1-2 minutes on the second side. Transfer to a cooling rack.
10. Repeat with remaining batter until all the pancakes are cooked.
11. Serve with maple syrup, powdered sugar, or sautéed cinnamon apples.

***If you find your pancakes are browning too quickly on the outside before the insides have fully cooked, turn the heat down on your stove and/or remove the pan from the stovetop for a few minutes to cool down a bit before cooking the next batch.