In a medium bowl, combine oats, milk and maple syrup; let stand for 5 min.

Meanwhile, in a large bowl, whisk together whole wheat and all-purpose flour, baking powder and salt. Whisk eggs and melted butter into milk mixture until blended; stir in cheese. Pour milk mixture over dry ingredients and stir just until combined (a few lumps should remain.).

In large nonstick skillet over medium heat, melt a thin layer of butter. Ladle about 1/4 cup (50 mL) batter per pancake into skillet, spreading to about 1/2-inch (1 cm) thick. Cook for 2 to 3 min or until bottoms are golden and edges look dry; turn and cook for 1 to 2 min longer or until golden and puffed. Repeat with remaining butter and batter, adjusting heat as necessary to prevent burning. Serve topped with fruit and syrup.

Let any extra pancakes cool on a wire rack, then layer between waxed paper or plastic wrap and freeze in a freezer bag or airtight container for up to 2 months. Pop the frozen pancakes in the toaster or toaster oven for a hot breakfast in just minutes. You might want to double the batch of batter to make sure there are extra.

Use Canadian smoked Cheddar or Mozzarella cheese in place of the Canadian Havarti. Stir ground cinnamon and maple syrup into plain Greek-style yogurt to dollop on top.