Grind the oats in a blender or food processor until fine. In a large bowl, combine ground oats, whole wheat flour, baking soda, baking powder, and salt.
Beat the egg whites in a separate medium bowl until stiff peaks form.
In another bowl, combine milk mixed with vinegar, applesauce and sugar with an electric mixer until smooth. Mix wet ingredients into dry ingredients until just combined.
Finely chop walnuts and almonds and stir into mixture. Fold in whipped egg whites
Lightly oil a skillet or griddle, and preheat it to medium heat. Ladle ½ cup of the batter onto the hot skillet. I used an 8 inch frying pan, but you could do a bunch on a griddle as well.
Cook the pancakes for 2 to 4 minutes per side, or until brown. Flip when surface just starts to bubble. *
* I use a very thin spatula - I find it easier to flip the pancakes with one like this.
*If mixture starts to thicken too much add a little milk (1-2 tsps until consistency is back to how it was originally)