Combine dry oatmeal with buttermilk, skim milk, egg white and oil. Allow to sit for 20 minutes to soften the oats.
Prepare applesauce: Combine apples, dark brown sugar, lemon zest and juice, cinnamon, vanilla, and salt in a large pan over medium heat. Cook 25 minutes or until apples are tender, stirring occasionally. Remove from heat; mash to desired consistency. Stir in sour cream.
Combine all dry ingredients: light brown sugar, baking powder and soda, both flours and cinnamon. Mix wet ingredients with dry ingredients and stir just to combine. Heat flat top or pancake griddle and cook using a 2 oz ladle of batter per pancake. Turn over only once. Top with, or serve the rustic applesauce on the side.