1 1/8 c. milk
1 c. old-fashioned oatmeal
2 tbsp. oil
2 lg. eggs, beaten
1 c. whole wheat flour
1 tbsp. brown sugar
1 tsp. baking powder
1/4 tsp. salt

Combine the milk and rolled oats in bowl and let them stand at least 5 minutes. Add the oil and beaten eggs, mixing well. then stir in the flour, sugar, salt, and baking powder. Stir just until the dry ingredients are moistened. Bake on a hot lightly oiled griddle using 1/4 cup of batter for each pancake. Turn them when the top is bubbly and the edges are lightly dry. (I double the recipe.) Freezes well.