Whisk the oat flour, whole wheat flour, sugar, baking powder and salt together in a large bowl.

In a smaller bowl, whisk the melted butter, milk, cooked oatmeal, honey or molasses and eggs together until thoroughly combined.

Gently fold the wet ingredients into the dry ingredients.  The batter should will be slightly thick.

Heat a 10-inch cast-iron pan or griddle over medium heat until water sizzles when splashed onto the pan. Rub the pan generously with butter. Working quickly, pour 1/4-cup mounds of batter onto the pan, 2 or 3 at a time (don't overcrowd). Once bubbles have begun to form on the top side of the pancake, flip the pancake and cook until the bottom is dark golden-brown, about 5 minutes total. Wipe the pan with a cloth before griddling the next pancake. Continue with the rest of the batter.

Serve the pancakes hot, straight from the skillet or keep them warm in a low oven.  You can even refrigerate or freeze leftovers and microwave to heat them.