Thin Cinnamon Oat Crêpe-Style Pancakes

Steps

1. Melt the butter in a small bowl in the microwave and set aside to cool slightly.
2. In a blender, grind the oats into a fine flour, about 30 seconds.
3. Add the milk, eggs, flour, Greek yogurt, sugar, cinnamon, vanilla, salt and half of the melted butter to the blender; blend until completely smooth and thin, about 30 seconds.
4. Let the batter rest for 10 minutes so the oats soften; stir or pulse briefly before cooking, adding a splash more milk from the measured amount if you held some back and the batter seems thick.
5. Heat a nonstick skillet over medium heat and brush it lightly with some of the remaining melted butter.
6. Pour about 1/4 cup of batter into the skillet and swirl at once to spread it thin.
7. Cook until the edges look dry and lacy and the bottom is golden, about 1 to 2 minutes, then flip and cook 30 to 60 seconds more, until set throughout and cooked to 160°F (71°C).
8. Repeat with the rest of the batter, brushing the skillet with the remaining melted butter as needed until it is used up, and stack the pancakes on a warm plate.
9. Serve warm, folded into quarters or rolled up, with no topping needed.