Spinach and Oat Pancakes

In a blender or food processor, add the rolled oats and blend until it reaches a fine flour-like consistency.

In a large mixing bowl, combine the blended oats, baking powder, and black pepper.

In another bowl, whisk together the eggs, milk, and honey until well-combined.

Add the wet mixture to the dry ingredients, stirring until just combined. Gently fold in the chopped spinach.

Heat a non-stick skillet over medium heat and add a little olive oil or cooking spray. Pour about 1/4 cup of batter onto the skillet for each pancake.

Cook until bubbles form on the surface and the edges look set, about 2-3 minutes. Flip and cook on the other side until golden brown, another 2-3 minutes.

Repeat with the remaining batter, adding more oil to the skillet as needed.