Stir together oat flour, baking powder and salt in a bowl. Whisk in half the milk and keep whisk until the batter is smooth. Stir in the rest of the milk, eggs vanilla and melted butter. If you have time, allow the batter to rest and swell for about 10 minutes and stir well before frying.

Heat a nonstick pan over medium hight heat. Melt a little butter and pour the batter in a thin layer. You want just enough to cover the bottom of the pan (for a large pan ¼ cup or more as needed). Swirl the pan around to make sure the batter is evenly distributed in the pan. If you get batter on the side of the pan, gently push it down with a spatula before it sets.

Fry the pancake until golden browned on bottom, and the top looks dry. Use a thin spatula to gently flip the pancake, fry the other side until golden brown.

Stir the batter often to prevent the flour from sinking to the bottom. Stack the finished pancakes on a plate and lightly cover with a pice of foil to keep warm while the rest of the pancakes are cooking.

Serve with jam, yoghurt, fresh berries and a drizzle of maple syrup or honey if desired.