Directions:

Combine the flours, oatmeal, baking powder and salt in a large bowl. Stir to blend.

In a separate bowl, whisk the milk, egg, brown sugar and vanilla until blended. Add the liquid ingredients to the dry ingredients and stir just until blended.

Heat a large non-stick griddle or skillet over medium heat until hot enough to sizzle a drop of water. Brush with a thin film of vegetable oil or spray with non-stick cooking spray. Drop the batter by scant tablespoons for tiny pancakes (use a 1/4-cup measure for large pancakes.) Adjust the heat to medium low. Cook until the tops are covered with small bubbles and the bottoms are lightly browned, about 2 minutes. Turn and lightly brown the other side.

Keep the pancakes warm on a pie plate in an oven set to the lowest temperature while you cook the remaining batter. Serve in a cereal bowl with warm syrup and sliced fresh fruit.