In a small saucepan heat the milk until hot; remove from heat. Stir in the oats. Cover and let stand for 5 minutes.
Meanwhile, in a medium bowl stir together the flour, brown sugar, baking powder, salt, and cinnamon. Make a well in the center of flour mixture.
In a small bowl stir together the egg, oil, and vanilla. Add the oat mixture and egg mixture all at once to flour mixture; stir just until combined.
For each pancake, pour about 1/4 cup of the batter onto a hot, lightly greased griddle or heavy skillet. Cook over medium heat about 4 minutes or until pancakes are golden brown, turning to second sides when pancakes have bubbly surfaces and edges are slightly dry. Serve the warm pancakes with Strawberry-Orange Sauce. Makes 2 servings.
In a small saucepan stir together orange juice and cornstarch. Cook and stir over medium heat until thickened and bubbly. Cook and stir for 2 minutes more. Stir in strawberries, honey, and margarine. Makes about 1 cup.