Created by sweetcheeks on October 7, 2018
Step 1: In a large bowl, combine rolled oats and milk; let stand 5 minutes.
Step 2: In a large bowl, whisk together whole wheat flour, all-purpose flour, sugar, baking powder, salt and cinnamon.
Step 3: Whisk eggs and 1/4 cup melted butter into milk mixture until blended, pour over flour mixture and stir just until combined
Step 4: Heat a large nonstick skillet over medium heat. Brush with a thin layer of oil or butter. Ladle about 1/4 cup (60 mL) batter per pancake into skillet. Cook for two to three minutes or until bottoms are golden and edges look dry; turn and cook for one to two min longer or until dolmen and puffed.
Step 5: Repeat with remaining batter, adjusting heat as necessary to prevent burning and buttering pan between batches.