Place the flour in a bowl with the sugar and oatmeal and stir well. Make a well in the centre and set aside. Beat together the egg, vanilla extract and milk in a jug, then pour into the dry ingredients and beat lightly to make a batter the consistency of thick cream. Carefully fold in the raspberries.
Lightly oil a heavy-based frying pan or flat griddle pan. Drop tablespoons of the batter on to the pan surface until covered, and cook over a medium heat for 1–2 minutes until bubbles rise to the surface and burst. Turn the pancakes over and cook for a further 1–2 minutes until golden and set. Remove from the pan and keep warm. Repeat with the remaining batter to make 8 pancakes.
Serve warm, on warmed plates, with 1 tablespoon maple syrup spooned over each.