In a blender, combine silken tofu, plant-based milk, maple syrup, vanilla extract, rolled oats, baking powder, and salt. Blend until smooth and creamy for 1-2 minutes.

Heat a non-stick skillet over medium heat. Lightly coat with oil and heat for 1-2 minutes until a shimmer appears.

Pour ¼ to ⅓ cup of batter for each pancake into the skillet, cooking for 3-4 minutes until bubbles form.

Flip each pancake once golden brown and cook for another 3-4 minutes.

If batter thickens, add more plant-based milk to maintain pourable consistency. Stir or shake gently before each new pancake.

Stack cooked pancakes on a plate and serve warm with fresh berries, maple syrup, or nut butter.