In a small saucepan heat milk till hot; stir in oats; let stand for 5 minutes.
In a mixing bowl combine oat flour, sugar, baking powder and salt. Add oat-milk mixture.
In a small bowl combine egg yolks and cooking oil; add all at once to flour-oat mixture, stirring just till combined.
In another bowl beat egg white till stiff peaks form; fold into the batter. For each pancake, pour about 1/4 cup of the batter onto a hot, lightly greased griddle or heavy skillet. Cook till golden brown, turning to cook other side when pancake has a bubbly surface and slightly dry edges.
Use a 1/4 cup measure as a handy scoop for transferring pancake batter from the bowl to the griddle. If you want smaller pancakes, switch to a 1 tablespoon measure. That will put just the right amount of batter on the griddle for dollar-size pancakes. Makes 12 pancakes.