At night, put two cups of oatmeal and two cups of buttermilk in a bowl. Stir, cover and let sit overnight on the counter or in the refrigerator.
In the morning put the oatmeal/buttermilk in the food processor and add 2 eggs, 1/2 cup flour, 2 tsps. baking powder, 1 tsp. salt, 2 tablespoons of sugar and 2 tablespoons of oil to the oatmeal. Process until nearly smooth - mainly to chop up the oatmeal and to combine the ingredients. The pancakes have much better texture if processed in the food processor or blender than if mixed by hand.
Make pancakes as usual from this batter. I promise you they are wonderful, and taste good with just a sprinkle of powdered sugar and some fresh lemon juice - much less sugar than she would eat if she used syrup or jam on the pancakes.
It makes a lot of batter, but it keeps in the frig for up to a week. If it gets too thick, just add a little milk or water as needed. I figured out the calories once -- if you make 16 pancakes from the batter, each is a little less than 100 calories.