In a large bowl, combine buttermilk, oats and 3 tbsp (45 mL) oil; let stand for 5 minutes. Stir in beaten eggs.
In a separate bowl, whisk flour, sugar, baking powder, cinnamon and salt. Pour over buttermilk mixture, stirring just until combined.
Heat a large non-stick skillet over medium heat; brush with some of the additional coconut oil or butter. Working in batches and using 1/3 cup (75 mL) per pancake, spoon batter into skillet; cook until underside is golden with bubbles breaking on top, 2 or 3 minutes. Flip and cook until puffed and golden brown, 1 or 2 minutes. Transfer pancakes to baking sheet and keep warm in 250°F (120°C) oven; repeat with remaining batter.
Recipe Notes
Per serving (2 pancakes per serving): 295 calories, 10 g protein, 13 g fat (9 g saturated fat), 37 g carbohydrates, 5 g fibre, 74 mg cholesterol, 448 mg sodium