Seive oat flour, buckwheat flour, tapioca starch and baking powder into a bowl. Whisk to combine and then form a well in the centre using the back of a spoon.
Crack egg into centre of the well and then add vanilla extract.
Gradually start pouring milk into the centre of the well while whisking to combine at the same time. Whisk mixture in the centre of the bowl so that the wet ingredients gradually pull in the dry ingredients. Continue this process until the dry ingredients are fully incorporated into the mixture.
Drizzle extra virgin olive oil into a frypan on a medium heat and swirl around to coat the base of the frypan. Once the pan is heated, begin adding portions of batter, frying around 3 pancakes at a time.
Once the bubbles start to rise to the top of the pancakes it is time to flip them over. Cook on the second side until golden brown and then transfer to a plate. Cover with a clean tea towel while frying remaining batches.
Once all pancakes are cooked, serve as desired.
Store pancakes in an airtight container on the counter for maximum 2 days or in the fridge for 3-4 days.
Make Your Own Oat Flour
Make your own oat flour by blending rolled oats in a food processor or high powered blender.