In a bowl, combine the oatmeal and milk. Let it sit for 10 minutes, allowing the oats to soften.

Whisk the eggs in a separate bowl.

After 10 minutes, add the beaten eggs to the oatmeal mixture. Stir well to combine.

Incorporate the grated cheese, chopped parsley, salt, dry Provençal herbs, and chili flakes (if using). Mix everything until evenly distributed.

Heat a small amount of oil in a frying pan over medium heat.

Pour a ladleful of the batter into the pan for each pancake. Spread it out into a round shape with a spoon.

Cook the pancakes for 2-3 minutes per side, or until golden brown and cooked through. You can peek underneath to check for doneness.

Repeat with the remaining batter, adding more oil to the pan as needed.

Serve immediately. Sprinkle with sesame seeds for an extra touch (optional).