Add the rolled oats to a blender jar, and blend the oats until they are a coarse flour. There should be some obvious bits of oats still left.

Combine the oat flour, baking powder, salt, and pepper in a small mixing bowl, then whisk them together.

Melt the vegan butter and add it to the flour mixture. Add the honee (or other syrup) and mix everything together. The mixture will still be very dry and clumpy.

Heat the water to nearly boiling, then add it to the mixture all at once. Stir to combine. You should have a soft dough that holds together well, but is not at all sticky. If your dough is too dry, add another 1/2 teaspoon of water at a time until it holds together. If your dough is too wet, add another teaspoon of flour at a time until it is no longer sticky. Knead your dough with one hand for several minutes.

Place a piece of waxed paper on a flat surface, then put the dough on the waxed paper and pat it out into a half-inch-thick rectangle. Add a second piece of waxed paper on top of the dough, then roll the dough out between the sheets of waxed paper. The bottom piece will get wrinkly as you roll out the dough. Each time this happens, flip the dough over, peel off the wrinkled waxed paper, then replace it and smooth it out. Roll the dough out until it is about 1/8″ thick.

Use a 2.5 inch round cookie cutter to cut out as many crackers as you can. Transfer them to a parchment-lined half sheet pan. Gather the scraps of dough together and press them into another half-inch-thick rectangle. Roll out the dough to 1/8″ thick again and cut out more crackers. Repeat until all the dough is used. Note: If you rolled your dough to 1/8″ thick and used a 2.5″ circle cookie cutter, you will have 24 crackers on your sheet. If you have more than 24, your crackers will be thinner than mine and you may need to reduce the baking time. If you have fewer than 24, your crackers will be thicker than mine and you may need to increase the baking time.

Bake for 27 to 28 minutes at 325 degrees Fahrenheit. Watch them closely near the end of the baking time to be sure they don't burn. The crackers should be golden brown in the centers and a bit darker on the edges. Transfer the crackers to a rack to cool completely.