Cook the oats
Set a saucepan over medium high heat. Add the oats and milk to the saucepan. Cook for 10 - 15 minutes. Set aside and let it cool.
Mix the sour cream, eggs and cooled oats in a blender. Add the salt, yeast and buckwheat flour. Mix again. The batter should be smooth. Transfer to a bowl and place in the fridge for at least 2 hours or overnight.
Place a large pan over low heat, add 1/2 teaspoon of olive oil. Using a spoon, drop a small amount of batter into the pan to make small pancakes. Cook them for about 3 - 4 minutes on each side then flip over until both sides are golden brown. in color. Repeat the process until all the pancakes are cooked.
Clean the brussels sprouts and shred them to small pieces. Place them in a small bowl. Add the dijon mustard, balsamic vinegar, salt, pinch of pepper and olive oil. To serve, top the pancake with a teaspoon of sour cream (or crème fraîche), add a slice of ham, one teaspoon of brussels sprouts and sprinkle with chopped chives. Enjoy.