Mix the milk and vinegar and set aside for 5 minutes.
Put the rolled oats in a food processor and pulse until they are the consistency of wholemeal flour.
Sift the flour, baking powder, bi-carb soda, salt and Bake Aid into a bowl. Add the oats and stir through.
Add the egg and honey to the soured milk (if using Relief or Digest Easy stir in with the egg and honey) and beat with a fork to combine.
Pour the milk mixture over the dry ingredients and stir until just combined. (Do not over work your batter)
Fold 1 cup of fruit into batter gently.
Heat your pancake pan over medium heat and rub with butter before adding 1/4 cup of mixture. Cook until the mixture bubbles on top and the edges slightly brown. Flip and cook other side. Repeat until all mixture is cooked.
Serve with extra fruit (heated if desired), cream or maple syrup.