½ cup milk (or a tiny bit more if batter is too thick)
½ cup greek yogurt
1 egg
Instructions
In a blender, pulse oats until ground into a fine powder. Pour in a large mixing bowl, along with flour, sugar, baking powder, salt, and baking soda. Mix to combine. Add oil, and stir, mixing well. Mixture will be a little like sand and clump together if you squeeze a little in your hands (if not, add a tiny bit more oil). Store mix in the the freezer or fridge.
Preheat a large greased skillet or griddle. Whisk together all ingredients until no lumps remain. Drop about ⅓ cup batter onto preheated skillet. Cook until bottom is browned, edges look dry, and bubbles start to form on surface. Flip, and cook pancakes on other side until golden brown. Repeat with remaining batter.
Notes
For the Freezer: store mix in the freezer until ready to use.