Preheat oven to 200°F to keep pancakes warm.

Combine the flaxseed and water, mix well, and let sit for at least 5 minutes.

Cut the bacon in half lengthwise and then cut into ½ -inch pieces. Place chopped bacon in a large, cold skillet. Turn the heat to medium and cook, stirring often, until crispy (about 10 minutes). Remove with a slotted spoon and drain on paper towels. Reserve 1 tablespoon of bacon grease for the batter plus more to grease the pan.

Add oats to a blender or food processor and blend until finely ground.

Add oat flour, gluten-free all-purpose flour, baking powder, baking soda, and salt to the blender.

Add buttermilk, flax eggs, maple syrup, and reserved bacon grease.

Blend until smooth, scraping down sides as needed. Let the batter sit for 10 minutes to thicken.

Fold in most of the bacon, reserving some for garnish.

Heat a griddle or skillet over medium-low heat and lightly grease with bacon fat.

Pour about ¼ cup batter per pancake. Cook until edges look set and bubbles form (about 1½–2 minutes). Flip and cook another minute until golden and firm.

Keep warm in a 200°F oven while finishing batches. Serve topped with reserved bacon and extra maple syrup.