Place oats in a blender and pulse a few times. Add the remaining ingredients and blend on high until well combined, about 1 minute.
Let rest for about 10 minutes.
Spray a griddle or skillet with canola oil spray and heat over medium heat. Once the pan is hot, pour about ¼ cup of batter into the pan. Since the batter is thick, you will need to spread the batter with the back of a spoon.
Cook for about 2-3 minutes until the pancakes are puffy and you see the edges look dry. Flip and continue to cook until golden brown on the other side. Repeat with the remaining batter.
Top with syrup and chopped pecans.
Leftover pancakes may be stored in the refrigerator for 2 days or frozen in an airtight container for up to 2 months.