2 c. buttermilk
3/4 c. old-fashioned or quick oats
1/2 c. whole wheat flour
1/3 c. all purpose flour
1 tsp. baking soda
1 tsp. ground cinnamon
1/4 tsp. salt
1 lg. egg
3 tbsp. brown sugar
2 tbsp. vegetable oil
1 tsp. vanilla extract

Makes about 28 (3 inch) pancakes. Stir together buttermilk and oats in a medium bowl. Cover and refrigerate at least 1 hour or overnight. Stir together whole wheat flour, all purpose flour, baking soda, cinnamon, and salt. Beat eggs, brown sugar, oil and vanilla into oats mixture. Stir in flour mixture just until blended. Heat in heavy skillet over medium heat. Grease lightly. Use 2 tablespoons batter for each pancake, cook until bottoms are browned and edges dry. Turn and cook until bottoms are browned. Serve with syrup or honey.