• Grind the oats in a food processor until finely chopped, but not completely powdered. Pour the oats into the bowl of a stand mixer fitted with the paddle attachment.
• Add the whole wheat flour, all-purpose flour, sugar, baking powder, baking soda, and salt. Mix on low until thoroughly combined.
• With the mixer still on low, pour in the oil slowly and continue to mix until well incorporated. Store the mix in an airtight container in the freezer.

To Make Pancakes:

• Whisk together 1 packed cup pancake mix (145 grams), 1 cup buttermilk (250 mililiters), and 1 large egg (60g weighed out of shell). Let the batter rest for 15-20 minutes (the oats will absorb some of the liquid).
• Preheat the oven to 200°F. Heat a cast iron skillet or griddle over medium heat. When hot, add enough butter or oil to coat the bottom of the pan. Add about ¼ cup of batter to the hot pan. Cook for 2-3 minutes, until bubbles appear on the top and the outer edges of the pancake begin to look dry. Flip and cook for 1-2 minutes on the second side. Transfer the pancake to a baking sheet and keep warm in the oven.
• Repeat for the remaining batter, adding more butter to the pan whenever it looks dry. Serve pancakes hot with desired toppings.