Place oats into a coffee grinder or food processor and grind into a fine powder. Set aside.
In a large mixing bowl, whisk together egg, maple syrup, milk, canola oil, and vanilla extract.
Add in the ground oats (from above), flour, baking powder, baking soda, salt, and combine everything together with a spatula.
Lastly, add in raspberries and gently mash with a fork, so that the raspberries are strewn throughout the batter.
Heat a large frying pan or griddle over low heat. Add 1 teaspoon of butter to the pan and add ¼ C of pancake batter.
Cook for about 2-3 minutes, until bubbles start to form and then flip and cook for another minute or so.
Remove pancake from the pan and repeat with the remaining batter. Serve the Raspberry Oat Pancakes with Stewed Rhubarb Compote (recipe below) and President's Choice 100% Maple Syrup.