In a mixer jar, pulse the oats until you get a coarse flour.

In a large bowl, mix the oat flour, all purpose flour, baking powder, baking soda, sugar and salt.

In a small bowl or a measuring jug, whisk well the buttermilk, oil and egg. [*To prepare buttermilk, take 1 1/4 cups milk at room temperature in a jug. Add 1 tsp vinegar and keep aside for 5 minutes. You can also use yogurt whisked smooth with some water to thin it down.]

Make a well in the dry ingredients. Add the wet ingredients into this and whisk gently to combine. Cover and keep in the refrigerator for at least 1 hour or overnight is great too.

Remove the batter from the fridge 15 minutes before preparing pancakes. Grease a large flat skillet (cast iron or non stick) with a bit of oil using a kitchen tissue paper.

Once the skillet is moderately hot, pour 2 tbsp of batter per pancake, do not spread out thin. Cook on a medium flame for 1 minute or until this side is uniformly golden brown and bubbles appear around the circumference of the pancake. Flip over and cook the other side similarly, using a little bit of oil or melted butter along the sides.

Make as many pancakes in a batch as you can without over crowding the skillet. Keep prepared pancakes warm in a casserole. Serve warm with toppings of choice.