|Flour, sifted||345010||1/2 cup|
|Baking powder||347294||2 tsp.|
|C.F. Sauer's Ground Cinnamon||298422||1/2 tsp.|
|Skim milk||149342||1/2 cup|
|Quick-cooking rolled oats||NM0201152||1/2 cup|
|Egg whites, at room temperature||215608||2 each|
Sift together the first 5 ingredients; set aside. In a small heavy saucepan, scald milk over moderate heat; add oats, remove from heat, and allow to stand 10 minutes. In a medium bowl, combine oat mixture with dry ingredients, egg whites, and oil, stirring just until mixed. For each pancake, pour ¼ cup batter onto a hot greased griddle, skillet, or electric fry pan. Cook over medium (350-375°F) heat, turning pancakes when tops are puffed, bubbles form, and bottom edges are browned. Repeat process until all batter is used. Top with apples slices, if desired.