Preheat oven to 350 degrees. Grease a mini muffin pan, set aside.
In a blender, grind oats to a flour consistency. Pour into a mixing bowl and add the rest of the ingredients, mix well.
***You could just blend everything up in a blender too. Whatever your preference is.
Let the pancake mixture sit for 5 minutes and rest. This allows the oats to absorb some of the liquid.
Using a melon scoop, or a tablespoon, pour batter into the pan ¾ of the way full. Add toppings.
Bake for 10 minutes. Let cool for 5 minutes, then transfer to a cooling rack.
If you are going to freeze them: layer them on a lined baking sheet and flash freeze them for at least 2 hours. Then you can bag them up, and freeze them for up to 3 months.