Put the rolled oats on a blender and process until finely grounded, like flour (do in a few batches if necessary).
Mix the grounded oats with the rest of the ingredients (minus the ghee) and let it rest for an hour so it thickens. Cook as you would any pancake, using ghee.
Top with whipped raw cream or butter and raw honey if desired. They keep well for a few days in the fridge so you can make a big batch for the week. They are also very taste as a savory flatbread!