Brown Sugar Oatmeal Pancakes (4 servings) 1/2 cup wheat flour 1/2 cup all-purpose flour 1/2 teaspoon salt 1/2 teaspoon baking soda 1/3 cup packed brown sugar 1 large egg 1 cup buttermilk 1 Tablespoons canola oil 1/2 cup quick cooking oats Here's a recipe that was submitted by a user named 'poptart' way back in 2006. It's now June 2013 and I finally tried it and took some photos. (HmmnnnÉ procrastinate much Mr Breakfast?) I'm please to report that these pancakes were great. They had a hearty texture without tasting too much like oats and wheat. Beyond the recipe as submitted, I would suggest letting the batter set for 10 minutes before making the pancakes. That way, the oats soften and really blend in to mix. Normally, you know when to flip when the tops of the pancakes are covered in these bubbles. For these, the bubbles have a hard time rising through all the hearty ingredients. I recommend flipping when you see about a dozen bubbles on the top of each pancake. That's when mine were perfectly browned on the bottom. How To Make Brown Sugar Oatmeal Pancakes In a large bowl, mix together the flours, brown sugar, salt and baking soda. In a small bowl, beat the egg with the buttermilk and oil. Add to dry ingredients. Mix well. Add oats and mix. Add more milk if batter is too thick. Dollop batter onto hot, lightly greased griddle in 1/4 amounts per pancake. Cook until edges are dry and middles bubble. Flip and cook other side until golden brown. For a variation, fold some raisins or finely chopped nuts into the completed batter. Mr Breakfast would like to thank poptart for this recipe. Recipe number 1902. Submitted 11/24/2006.