Today I ate these pancakes with strawberry yogurt and fresh pineapple, but they're also good with traditional butter and maple syrup.
1 cup milk
1 tablespoon white vinegar
1 cup quick cooking oats
1/4 cup white flour
1/2 teaspoon baking powder
1/4 teaspoon baking soda
1/8 teaspoon salt
2 tablespoons Canola oil
1) Stir together milk and vinegar in a small bowl. Set aside and let milk "sour" for 10 minutes.
2) In a medium bowl stir together quick cooking oats, white flour, baking powder, baking soda, and salt.
3) Whisk together soured milk, egg, and Canola oil. Stir into the oatmeal mixture.
4) Scoop onto a 300 F griddle (medium or medium low) using your 1/4 cup. Use a slightly cooler griddle than you would for normal pancakes. After 3-4 minutes when the bubbles have stopped forming, flip once and brown 1-2 minutes more.
Adapted from My Recipes.