1. In a large bowl, combine rolled oats and milk; let stand for 5 minutes.
2. In a large bowl, whisk together whole wheat flour, all-purpose flour, sugar, baking powder, salt, and cinnamon. Whisk eggs and 1/4 cup (60 mL) butter into milk mixture until blended. Pour over flour mixture and stir just until combined
3. Heat a large nonstick skillet over medium heat. Brush with a thin layer of butter. Ladle about 1/4 cup (60 mL) batter per pancake into the skillet. Cook for two to three minutes or until bottoms are golden and edges look dry; turn and cook for one to two minutes or until golden and puffed.
4. Repeat with remaining batter, adjusting heat as necessary to prevent burning and buttering pan between batches.
Recipe courtesy of Dairy Farmers of Canada, dairygoodness.ca
Per Serving: 3 g protein;
69 mg (6% DV) calcium;
93 calories; 4 g fat; 12 g carbohydrate; 1.4 g fiber; 116 mg sodium