Combine oats and buttermilk in a bowl. Cover and refrigerate overnight.
Mix oil, eggs and apple into oat mixture. In another bowl, stir together the flour, sugar, baking powder, baking soda and salt. Stir dry mixture into oat mixture until just combined.
Heat non-stick griddle or large non-stick skillet to medium-high heat, lightly brushing with vegetable oil. Pour oat batter in 4-in. (10-cm) round pools onto heated surface. Cook pancakes 2 to 3 min. per side (Note: Keep cooked pancakes warm in 200°F/100°C oven while batch is completed.) Serve with butter, applesauce or maple syrup.
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