Prep: Measure and gather all ingredients—this makes assembly smooth and stress‑free.

Blend: In a blender, add wet ingredients first (milk, egg or substitute, banana, vanilla, optional syrup), then toss in oats, baking powder, hemp seeds, salt, and black coloring. Blend until ultra‑smooth.

Sweeten (optional): Sample the batter and add more syrup if needed for sweetness.

Rest: Let it sit for a minute—the oats will absorb moisture, thickening the batter slightly.

Adjust: If the batter becomes too thick, stir in a little milk or water until it’s pourable but thick.

Heat the pan: Warm a skillet or griddle over medium heat. Opt for a nonstick skillet or lightly grease your pan—brushing on a bit of coconut oil helps keep the pancakes from sticking.

Cook: Pour about ¼ cup of batter per pancake onto the hot pan. Optionally press in a few cranberries for texture or color.

Flip gently: Cook 1–2 minutes until lightly browned, flip carefully with a silicone spatula, and cook another minute.

Repeat: Keep the pan greased between batches to ensure easy turning.

Make the topping: Stir yogurt, matcha, and syrup until smooth and green.

Assemble: Stack pancakes, spoon on green yogurt topping, and press candy eyeballs on top.

Serve immediately and enjoy your spooky breakfast!