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For the pancakes:
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Pour the oats into a medium bowl and stir together with the buttermilk. Let this sit in the refrigerator for at least 1 hour, or overnight if you can, to let the oats soften in the buttermilk.
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When ready to prepare the pancakes ... In a large bowl, beat the eggs and egg whites for 2 minutes until they are light and a little frothy. Add the milk, vanilla, sugar and molasses to the eggs and mix together for a minute.
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Whisk the flour, baking powder, baking soda and salt into the egg mixture. Pour the oat and buttermilk mix into the egg and flour mix and gently stir.
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Dump the blueberries and walnuts into the batter and fold them in gently, so you don't burst any berries. Stir in the oil.
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Heat a griddle or large skillet over medium-high heat. Scoop 1/3 cup of batter for each pancake onto the hot griddle and cook 2-3 minutes on each side or until they're golden brown. Remove the finished pancakes from the griddle while you finish with the remaining batter.
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Serve warm with butter and vanilla maple glaze.
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For the glaze:
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In a medium bowl, mix the maple syrup and powdered sugar together. Stir in the vanilla bean paste and a splash of milk, if the glaze is too thick to drizzle off the end of a spoon. Add more milk if you want it a little thinner or add another spoonful of powdered sugar to thicken it up until you have the texture you want.
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Drizzle over your pancakes before serving.
