Oatmeal Pancakes

1/2 cup quick-cooking or old-fashioned oats
1/4 cup Gold Medal® all-purpose flour
1/4 cup Gold Medal® whole wheat flour
1 tablespoon sugar
1 teaspoon baking powder
1/2 teaspoon baking soda
1/2 teaspoon salt
3/4 cup buttermilk
1/4 cup fat-free (skim) milk
1/4 cup fat-free cholesterol-free egg product, thawed or 2 egg whites
2 tablespoons canola or soybean oil

Beat all ingredients with hand beater or whisk just until smooth. (For thinner pancakes, stir in additional 2 to 4 tablespoons milk.)
Spray griddle or 10-inch nonstick skillet with cooking spray; heat griddle to 375º or skillet over medium heat. (To test griddle, sprinkle with a few drops of water. If bubbles skitter around, heat is just right.)
For each pancake, pour 3 tablespoons batter onto hot griddle. Cook pancakes until puffed and dry around edges. Turn; cook other sides until golden brown.