3 1/2 - cups old-fashioned or rolled oats
5 - cups all purpose flour
3 - Tablespoons sugar
3 - Tablespoons baking powder
1 - Tablespoon salt
1 - Tablespoon baking soda
1 - cup oil
Grind the oats in a food processor until they are chopped fine but not a powder. Put the oats, flour, and all other dry ingredients into a mixing bowl. Using a mixer, mix on slow speed, drizzling the oil into the bowl while the mixer is running. 
When all the oil has been added, stop the mixer and squeeze a clump of mix in your hand. If it stays together, it is just right. if it is still crumbly, add another tablespoon of oil at a time until the consistency is correct.
Store in an airtight container for up to two weeks at room temperature, or indefinitely in refrigerator or freezer.
Batter:
whisk together 1 cup of mix, 1 cup of milk and 1 egg. Don't worry if it seems thin at first: the oats will soak up the milk and the mix will thicken a bit as it stands. Let stand for at least 10 minutes before cooking.
Heat a griddle, lightly greased and drop the batter onto it by heaping tablespoons to make a 3 inch diameter pancake.
Note:
A batch using 1 cup of the mix will make twelve 3-inch pancakes.
