Take the bowl of buttermilk and oats out of the fridge. Add the eggs, melted butter, oil/applesauce, vanilla extract to the oat mixture, and stir well. Add the bowl of dry ingredients, and stir to blend. The batter will be very thick.
Warm two large nonstick skillets and brush (or spray) with vegetable oil. When it is hot put three scoop of batter (¼ cup). When the underside is nicely browned and the top looks set around the edges (takes 2-3 minutes), flip the pancakes. Cook until the second side has browned.
Re-grease the skillet, and repeat with more batter. If you find that the pancakes are browning too quickly, dial the heat back to medium.
Serve hot, top with maple syrup or agave and fresh berries.