Blend the rolled oat to flour in a high speed blender.
Mix the dry ingredients in a bowl.
Break the eggs in a large bowl, whisk half of the milk with the eggs.
Combine the flour mix with the egg-milk mixture and give it a whisk.
Add the rest of the milk.
Let the batter rest for 5-10 minutes.
Heat up your pan to above medium heat. Add some butter (½ tsp) on the pan and spread it evenly with a silicone spatula.
Remember to stir your batter every time before you pour some on the pan since the oats sink to the bottom.
Pour ¼ cup of batter on the heated and buttered pan. Give it a whirl so it spreads out evenly on the pan.
Turn when the pancake has some color and is set on the surface.
Notes
Add 1 teaspoon of baking powder to the batter if you want a slight fluffiness. For added flavor add 1 teaspoon vanilla sugar, ½ teaspoon of cinnamon, and cardamom powder. Serve with whipped cream, berries, or jam. This amount makes around 6-7, 8-inch pancakes. (20cm)