Combine oat bran, flour, Splenda, baking powder, baking soda and salt in large bowl. Set aside.
Beat together buttermilk and egg substitute in small bowl with wire whisk. Pour egg mixture over dry ingredients. Stir together until ingredients are just blended and no large lumps appear.
Pour about 1/4 cup pancake batter onto hot griddle. Cook pancakes until puffed, browned, and slightly dry around edges. Flip over and cook until golden brown. Serves 6 2 pancakes each