375 ml (1-1/2 cups) rolled oats
500 ml (2 cups) milk
125 ml (1/2 cup) whole wheat flour
125 ml (1/2 cup) all-purpose flour
15 ml (1 tbsp) brown sugar
15 ml (1 tbsp) baking powder
5 ml (1 tsp) salt
2 ml (1/2 tsp) cinnamon
2 eggs, beaten
50 ml (1/4 cup) butter, melted
Add rolled oats and milk to large bowl, let stand 5 minutes
Stir together flows, sugar, baking powder, salt and cinnamon.
Add dry ingredients (#2 above), eggs, and melted butter to oats, stirring until combined
Pour about 50 ml (1/4 cup) of batter for each pancake onto hot lightly greased / buttered pan; cook until edges are dry and bubbles appear across the surface; turn over and cook until second side is brown.