If you don't have oat flour, you can easily make it at home by blending rolled oats in a food processor or blender until they form a fine powder.
Collect 1 cup of oat flour, 1 tablespoon of sugar (optional), 1 teaspoon of baking powder, 1/2 teaspoon of baking soda, 1/4 teaspoon of salt, 1 cup of buttermilk (or milk of your choice), 1 large egg, and 2 tablespoons of melted butter (or oil).
In a large mixing bowl, whisk together the oat flour, sugar (if using), baking powder, baking soda, and salt until well combined.
In a separate bowl, whisk together the buttermilk, egg, and melted butter (or oil) until thoroughly combined.
Pour the wet ingredients into the bowl with the dry ingredients. Use a spatula or wooden spoon to gently stir until just combined. It's okay if there are a few lumps in the batter; overmixing can result in tough pancakes.
Preheat a non-stick griddle or skillet over medium heat. You can test if it's ready by sprinkling a few drops of water on it – they should sizzle and evaporate quickly.
Lightly grease the griddle or skillet with butter or oil. Use a measuring cup or ladle to pour about 1/4 cup of batter onto the cooking surface for each pancake. Cook until bubbles form on the surface and the edges look set, about 2-3 minutes.
Once bubbles have formed and popped on the surface of the pancakes, use a spatula to gently flip them over. Cook for an additional 1-2 minutes, or until golden brown and cooked through.