Place all the ingredients for the pancake batter in a bowl and mix well (no need to sift the flours).
Cook the pancakes as soon as possible after making the batter, otherwise the oats will soak up liquid and the batter will become too thick.
Heat up a tiny bit of oil in a frying pan (non-stick is besand spoon or ladle in a small amount of the pancake batter.
Cook on a low heat for a few minutes until you see little bubbles appear on the surface of the pancake.
Use a spatula to flip it over and cook for another few minutes, until golden brown and crispy on both sides.
Repeat for the rest of the batter - makes around 8 pancakes.
Leftovers keeps well covered in the fridge. Just reheat in a dry frying pan or pop in the toaster!
Video
Notes
*The vinegar is crucial as its acidity needs to react with the alkali bicarbonate of soda to make the pancakes fluffy. Can be replaced with lemon juice.**You can alternatively use almond flour.