2 c. regular oats (old-fashioned slow-cooking rolled oats)
2 c. buttermilk
1/2 c. whole wheat flour (I prefer whole wheat pastry flour)
2 T. splenda or wheylow
1 t. baking powder
1 t. baking soda
3 eggs, lightly beaten
1/4 c. melted butter substitute

Soak oats and buttermilk overnight. Add all dry ingredients and mix well. Add wet ingredients and mix again. Cook like regular pancakes.