1.  In large bowl,  mix together oats and buttermilk.  Cover and refrigerate overnight.

2.  In the morning, heat your griddle over medium heat.  Add the egg yolks and canola oil to the oats and stir to combine.  Next add the flour, sugar, baking powder, baking soda, cinnamon and salt and mix just until moistened.  If batter is too thick, add additional buttermilk until batter is a pudding-like thickness.

3.  Beat the egg whites in a separate bowl until medium peaks.  Using a rubber spatula, gently fold egg whites into pancake batter until combined.  Pour 1/3 C of batter onto hot griddle for each cake.  Cook pancakes until bubbles appear in the middle, flip and cook until brown on the bottom.  These will take longer to cook than conventional pancakes!