In a large bowl, combine the oat flour, baking powder, and salt. Make a well in the center of the dry ingredients and add in the remaining wet ingredients. Whisk the wet ingredients together first and then fully mix the wet ingredients in with the dry ingredients.
Batter will be runny. Let batter rest for 5 minutes to allow the ingredients to meld and the oats to soak up some of the liquid. The batter should be thin enough that it spreads slowly when poured on the skillet.
Heat a large skillet (or griddle) over medium heat. If your pan is not non-stick, lightly grease with avocado oil, coconut oil, or butter. Using a ¼ cup measuring cup, scoop batter onto heated skillet forming roughly 3-4" pancakes.
When batter starts to bubble and edges are set, flip pancakes, and cook for an additional 1-2 minutes, or until cooked through. Remove from skillet and set on a paper towel lined plate. Repeat until all batter has been used.
Serve immediately. Top with your favorite toppings such as fresh fruit, nut butters, and/or maple syrup. Enjoy!
Notes
Scoop flour into measuring cup and level off with a knife or else you could end up with too much and you're batter will be too thick.
Oat flour is very absorbent, so letting the batter sit allows some of the liquid to get absorbed and to make the batter the right consistency. If batter does not thicken slightly (should be thin enough that it pours easily), you can add an additional tablespoon or two of oat flour.
As batter continues to sit while you're making the pancakes, it may get too thick - if this is the case, add an additional tablespoon of milk.