Pour the oats into a bowl and add the warm milk, then let them soak for a few minutes until softened.
Add the eggs, cheese, salt and black pepper to the bowl and mix everything well until combined.
Heat a little oil in a non‑stick frying pan over medium heat.
Pour the oat mixture into the pan and spread it into an even layer.
Cook until the bottom is golden brown and the top is mostly set.
Flip the pancake carefully and cook the other side until crispy and fully set.
Remove from the pan, let it rest briefly, then cut into slices and serve warm.