In a food processor, chop the rolled oats until finely ground. Whisk together, whole wheat flour, ground oats, baking powder and salt in a medium bowl.
Add butter milk and honey and stir until just combined. In a separate bowl, beat the egg whites until soft peaks form. Gently fold the egg whites in the batter.
Heat a teaspoon of oil in a skillet to medium high heat. Using about 1/4 cup batter for each pancake, cook pancakes for 2-3 minutes on a side. When bubbles begin to burst on the surface, flip the pancake and cook for 2-3 more minutes or until no longer doughy.
Serve with your favorite pancake topping. I love fruit or maple syrup.