Place oats in food processor. Process until finely chopped (not powdered!).
Combine oats, flours, sugar, baking powder, salt, and baking soda in bowl of a stand mixer. Using paddle attachment, mix on low speed. As mixer is running, slowly drizzle oil into bowl. Continue to mix until well-combined. Gently fold in chocolate chips.
Transfer to mason jars or other airtight containers. Mix can be kept for up to two weeks at room temperature or indefinitely in the refrigerator or freezer.
To make pancakes: Whisk together 1 cup of pancake mix, 1 cup of buttermilk, and a large egg. Let stand for 20 minutes.Heat a lightly greased griddle on medium-high heat. Drop batter onto griddle in ¼ cup portions. When edges look dry and bubbles come to surface without breaking, carefully flip over pancake. Continue to cook until golden brown, about 2 minutes. Serve immediately or keep in a warm oven until serving. (Yield: About 8 pancakes.)