Mix oats and buttermilk in bowl, cover and refrigerate overnight.
Stir together flours, baking powder, baking soda and salt. Set aside. In a large bowl beat together eggs and butter. Stir into oat mixture. Add flour mixture, stirring well. If batter is too thick, stir in 2 to 40 T. buttermilk or enough to thin batter to your liking. Pour batter by 1/4 C. onto a well greased hot griddle. Cook until bubbles appear on the surface. Flip and cook other side until golden. Top with apple pancake syrup.
3APPLE PANCAKE SYRUP
1 6 oz. can frozen apple juice concentrate, thawed
3/4 C water
1/2 t. lemon juice
1 T cornstarch
1/4 t cinnamon
Mix all ingredients in a saucepan. cook over medium heat. Stirring frequently until thickened and reduced by half. About 15 minutes.