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To make the mix: Grind the oats in a food processor until they're chopped fine, but not a powder.
Put the flours, oats, and all other dry ingredients into a mixer with a paddle. Mix on slow speed, and drizzle the vegetable oil into the bowl slowly while the mixer is running.
Store in an airtight container for up to two weeks at room temperature, or indefinitely in the refrigerator or freezer.
To make a batch of pancakes (5 to 8, depending on size): Whisk together 1 cup of mix, 1 cup of buttermilk (or a combination of half plain yogurt and half milk; or ¾ cup liquid whey), and 1 large egg.
Let the batter stand for at least 20 minutes before cooking.
Heat a lightly greased griddle to 350°F (if you've got a griddle with a temperature setting; if not, medium-hot will do).
Drop the batter onto it in ¼-cupfuls (a jumbo cookie scoop works well here) to make a 4" diameter pancake.
When the edges look dry and bubbles come to the surface without breaking (after about 2 minutes, if your griddle is the correct temperature), turn the pancake over to finish cooking on the second side, which will take about 2 minutes.
Serve pancakes immediately, or stack them on a baking sheet and tent with foil. Keep warm in a low (200°F) oven for up to half an hour.