Sift the flour, baking soda, salt, and optional spices into
a large bowl.
Cut in the palm oil or butter until the flour mixture looks crumbly
like coarse cornmeal.
Make a well in the center, and add the eggs. Then beat them right
there in the well. It will incorporate some of the flour mixture.
Add the buttermilk to the well, and continue beating into the eggs.
Gradually incorporate more of the flour mixture until everything is mixed
together.
Add water, about half a cup at a time, until the batter is a bit thinner
than you'd like it to be for yout pancakes. It should be thicker
for American style pancakes, or thinner for French style crepes or blintzes.
Mix in the vanilla extract last.
Cover the bowl with a plate, and let the batter set in the refrigerator
for 2 hours to overnight.
In the morning, or after setting, the dough should be slightly viscous.
This is a good thing because it means the oat flour has slightly fermented
and become more tasty and digestible. If you skip that step, you'll
come out with very bland tasting pancakes. It's a common mistake
that people make, to not let pancake batter ferment.
Fry your pancakes on a hot griddle with palm oil, lard, schmaltz, or
ghee.
Serve with pure maple syrup or silan (palm syrup).
