Heat oven to 200° F. Combine flours, 1/4 cup dry oats, dried cranberries and apricots, baking powder, and salt in a large mixing bowl.
Cook more oatmeal (in addition to the dry oatmeal) to yield 1 1/2 cups.
In a separate bowl, whisk together egg and milk; stir in the 1 1/2 cup cooked oatmeal until just incorporated. Mix oatmeal with dry ingredients, stirring gently; don't over mix. Consistency should be that of thick pancake batter; if needed, add more milk or whole-wheat flour, a little at a time, as needed.
Put a large skillet or griddle over medium heat. When a few drops of water skid across the surface, add a very thin film of oil and let it become hot. Spoon out the batter, to make desired size pancakes.
Cook until bubbles form on the top, about 2-3 minutes. Carefully flip over pancakes and cook until they're browned on each side, 2-3 minutes more. As they finish, put them on a plate and hold in the oven while cooking remaining pancakes.
Serve with fresh fruit and honey.