1/2 cup old-fashioned oatmeal
1/2 cup low-fat buttermilk
1/2 cup skim milk
2 egg whites
1 Tbsp canola oil
2 Tbsp brown sugar, packed
1/2 tsp salt, or to taste
1 tsp baking powder
1/2 cup whole wheat flour
1/2 cup all-purpose flour
1 tsp cinnamon
1/2 tsp baking soda

In a medium bowl, combine the oats, buttermilk, and milk. Set aside for 15 to 20 minutes to let the oatmeal soften.

Beat in the egg whites and oil and mix well. Add the sugar, salt, and cinnamon, then the baking powder, baking soda, and flour. Stir just until moistened.

Heat a lightly oiled or nonstick griddle over medium-high heat (375 degrees for electric frying pan). For each pancake, pour about 1/8 cup batter onto the griddle. Turn when the tops are covered in bubbles and the edges look cooked. Turn only once.