Sauté strawberries with maple syrup in a saucepan over medium heat.
In a small bowl, mix cornstarch with 1 tbsp water to create a slurry.
Stir the cornstarch slurry into softened berry mixture.
Cook and stir until sauce thickens (about 3–5 minutes).
Adjust sweetness to taste.
Whisk eggs, Greek yogurt, milk, and cooled melted butter in a large bowl until smooth.
In another bowl, whisk oat flour, baking powder, and sugar.
Gradually blend dry ingredients into wet ingredients until just combined.
Adjust batter consistency with additional milk if needed.
Heat a large skillet over medium-low heat; grease with butter.
Pour thick rounds of batter (about ¼ cup each) into the pan.
Cook until bubbles form on the surface and edges set (about 3 minutes on the first side).
Flip carefully and cook for another 2–3 minutes on the other side.
Transfer pancakes to a plate and cover with a layer of damp paper towels to keep warm.
Repeat with remaining batter, greasing the skillet as needed.