In a medium bowl, mix buttermilk and rolled oats; let stand for about 20 minutes to soften the oats.

Stir together flours, brown sugar, baking powder, baking soda, cinnamon, and salt in a large bowl.

Mix together egg, egg whites, vanilla, and oil in a small bowl with a whisk or a fork. Pour it into the buttermilk mixture and stir with a wooden spoon.

Combine the flour mixture and the liquid together and stir until it creates a lumpy batter.

Grease a non-stick skillet with a little canola, and heat the pan over medium heat.

When the pan is hot, using 1/4 cup batter for each pancake, pour batter onto the pan and cook until the underside is browned and the bubbles on top remain open, 2 to 3 minutes. Turn the pancakes over and cook until the underside is browned, about 1 to 2 minutes. Repeat with remaining batter.