Sift dry ingredients together and set aside. Whisk together the eggs, oil and milk. Using a wire whisk (stirring by hand), add the dry ingredients and the rolled oats and stir until smooth. Bake on a greased hot griddle or waffle iron.
Alterations: I like to substitute 1/4 cup soy flour for 1/4 cup brown rice flour.
Beat 3 eggs in a bowl; add in 1 1/3 c milk. Add 1 cup oat flour and 1/2 c tapioca flour with 1/2 t salt. Melt 2 Tbsp. butter in a skillet, pour it in, and mix well. This should make a thin batter.
In the skillet, at medium-high heat, pour enough batter to make a thin pancake (about ¼ cup). When the top is set, the bottom should be lightly browned. Flip and lightly brown the other side. Add a bit more butter, and keep making cakes.
These can be filled with savory or sweet fillings, or they are good rolled and eaten plain.