The night before (or 12 hours before) you want to make these pancakes, put the oats in a small bowl and add the water and yogurt. Mix well and add a little more water as needed, just enough to make the oats moist. The mixture will be very thick. We don't want to add too much water here, or the pancake batter will be too thin.

Updated Note: Oats are low in the enzyme phytase, needed to neutralize the phytic acid. So you can add 1-2 tablespoons of wheat flour to your oats when soaking to help reduce the phytic acid.

Cover the oats and leave on the counter (NOT in the fridge) for about 12 hours.

In the morning, put the oats in a blender or food processor and add all remaining ingredients. Blend until smooth.

Pour ¼ cup of batter onto a hot oiled skillet. When you see small bubbles forming on the tops of the pancakes, flip them over and continue cooking on the other side until light brown.

Serve warm with pure maple syrup, raw honey, nuts, fruit, and/or butter.