Add the oat flour, baking powder, cinnamon, nutmeg, and salt to a mixing bowl and mix well.
In a separate large mixing bowl, whisk the eggs well, then add the milk, 1 tablespoon of melted butter, maple syrup, vanilla extract, and apple cider vinegar or lemon juice, then whisk again to combine.
Add the dry ingredients to the wet ingredients and whisk once more, then allow the batter to rest and thicken for 5-10 minutes.
Add 1 teaspoon of melted butter to a large frying pan or skillet on the stove and set the heat to low-medium.
Allow the pan to heat up for a few minutes then begin cooking 3-4 pancakes at a time using 1/4 cup of batter per pancake.
Cook the pancakes for 2-3 minutes or until tiny bubbles begin to form, then flip the pancakes and continue to cook for a couple more minutes or until they are cooked through.
Serve hot or store in an airtight container in the fridge for up to three days or in the freezer for up to six months.
Makes 10 pancakes.