Place into a bowl with all the ingredients for the pancake batter and mix well.
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 best) and 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.
Best enjoyed immediately!
*You can use a store-bought oat flour instead of making your own. If using oat flour, use 150g or 1 ¼ cup oat flour.**You can omit the maple syrup to make these free from sugar.***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.
These pancakes are best enjoyed immediately, but they do keep covered in the fridge for up to a few days.
They can also be frozen - just make sure to freeze them with a layer of baking paper in between each pancake if you want to take them out one at a time!