Game-Changing Pancake Mix

To assemble pancake mix: In a food processor, blitz the oats until they are finely ground.
Combine the oats and all other dry ingredients in a large mixing bowl. Using the paddle attachment on your mixer, mix together the dry ingredients on low speed, then slowly drizzle the olive oil into the bowl while the mixer is running. Stop the mixer and pinch a small portion of the mix between your fingers. It should barely clump and stay together. If it doesn't clump, drizzle in just enough additional olive oil until it reaches the right consistency. Store the mix in an airtight jar or container for a few weeks at room temperature, or over a month in the refrigerator or freezer.
To make pancakes, put 1 cup of the mix in a large bowl and whisk a few times to aerate. Whisk in 1 cup of buttermilk and 1 egg. Let the batter stand for 5 to 10 minutes to thicken up.
Heat a griddle or nonstick pan over medium heat and grease it with plenty of butter. Ladle the batter onto the griddle using a 1/4-cup measure. When bubbles come to the surface and the edges start to brown, flip the pancakes and cook on the other side until golden brown and crispy around the edges. (If desired, place a cookie sheet in the oven and heat oven to 220u0b0 F; as your pancakes are done, transfer them to the cookie sheet to keep them warm while preparing the rest.) Serve with warm maple syrup and softened salted butter.