- 1/2 cup(s) oats, rolled, quick cooking *
- 4 egg white(s)
- 1/2 teaspoon vanilla extract
- 1 tablespoon sugar, granulated (may use sugar substitute if diabetic)
- 1/2 teaspoon cinnamon, ground (optional)
- Prep time
- Total Time
Generously coat a skillet with oil spray and preheat over medium heat.
In a small bowl whip together all of the ingredients. Pour the mixture onto the skillet and cook for 2 to 3 minutes, or until golden brown, on each side.
Tip: For a moister pancake, cover the skillet with a lid while the pancake is cooking.
*Note: For celiac disease, make sure oats are certified gluten-free.
Serving size: 1 large pancake