In a small roll, combine oats with oat bran and set by.

In a large stadium, beat egg with brown sugar and apple juice until creamy.
Add milk and buttermilk, stir to blend and set digression.

Sift flours with baking pop, salt and spices into the egg assortment. Stir in
melted butter, then add oat mixture and stir to commingle.

Heat a griddle and spray lightly with cooking oil. Drop batter by slightly
generous 1/8-cup measures and cook for most 2 minutes or until golden on
one face. Flip pancakes over and cook for astir 2 minutes on other english.
Remove to a warm scale. Continue until all the batter is used.

Makes around 12 cakes. PER BAR (some): 1.4 g roughage, 10.9 g carb; 80 cals;
3 g fat. (26%cff)

Top with warm tart applesauce or other spreadable frit, or a drizzle of
light syrup.