Cinnamon-Oat Whole Wheat Pancakes

1  cup		uncooked old fashioned oats
1  cup		whole wheat flour
1  cup		all-purpose flour
1  teaspoon		baking soda
1  teaspoon		ground cinnamon
1/2  teaspoon		table salt
2  cups		low-fat buttermilk
2		large egg(s)s
2  tablespoons		packed brown sugar, dark variety
1  tablespoon		unsalted butter, melted
1  teaspoon		vanilla extract
3		spray(s) cooking sprays

Tip: For nutritional information on all the ingredients in Cinnamon-Oat Whole Wheat Pancakes just click on each ingredient name. Then adjust the serving size for any Cinnamon-Oat Whole Wheat Pancakes ingredient with the serving size tool in the nutrition facts area to the right to see how you can save calories, carbs and more.

In a medium bowl, whisk together oats, both flours, baking soda, cinnamon and salt. In a large bowl, whisk together buttermilk, eggs, sugar, melted butter and vanilla extract. Add dry ingredients to wet ingredients; fold to just combine.

Coat a large nonstick griddle or pan with cooking spray; heat over medium to medium-high heat. Spoon batter into pan using 1/3-cup batter for each pancake; cook until lightly browned, about 3 to 4 minutes per side. Place pancakes on a baking tray in a warm oven (to keep hot); repeat with remaining ingredients (being careful not to spray cooking spray into an open flame). Yields 2 pancakes per serving.