vegetable oilsuch as avocado oil, for cooking pancakes
Melt butter in a small skillet over medium-low heat. Set aside to cool slightly.
In a medium bowl, whisk together oat flour, baking powder and salt.
In another bowl (or glass measuring pitcher), whisk together milk and eggs. Create a well in center of oat flour mixture and pour in milk mixture. Add melted butter and vanilla. Gently stir until no dry flour remains (don't worry if you have some lumps). Set aside for 5 minutes.
Heat large non-stick skillet over medium heat; add a couple teaspoons of oil and swirl to coat (recipe note #2). Scoop batter by ¼ cupfuls onto hot skillet and cook until batter starts to bubble, 2-3 minutes. Flip and cook through, 2-3 minutes more. Transfer to serving plate and repeat with remaining batter. (recipe notes #3 and #4)
Serve pancakes with butter and real maple syrup if desired.
Note that you'll need a ¼-cup measuring cup to scoop the batter.
You can cook these in melted butter, but note that butter is much more likely to brown or burn.
I recommend making a test pancake - the second and subsequent batches always seem to turn out just a little bit better.
Serve pancakes as you go or transfer to plate, cover with foil and and place in preheated 200˚F oven to keep warm.
Freeze leftover pancakes and reheat in a toaster on the defrost setting until heated through and serve with your favorite toppings.