Ingredients:

1 1/2 cupsmilk

1/3 cupButter or margarine

1 1/2 cupsQuick-cooking oats; uncooked

1/3 cupFlour; Unsifted

1 1/2 teaspoonBaking Powder

1/2 teaspoonSalt

1 tablespoonSugar or Splenda

1/4 teaspoonCinnamon

2 Eggs; separated

2 Banana; Ripe, peeled and diced

Try to add any ingredients (optional)

Method:

In a 1-quart saucepan, heat the milk and butter until the butter melts and small bubbles appear around the edge. Remove from heat and stir in the oatmeal; let stand until cool.

On a paper, thoroughly stir together the flour, baking powder, salt, sugar and cinnamon.

Whisk the egg yolks into the oatmeal mixture; add the flour mixture and stir until just blended.

Beat the egg whites until stiff; fold along with bananas, into the oatmeal mixture.

On a lightly greased hot griddle, using moderate heat, drop batter by 1/4 cupfuls several inches apart; with a small spatula,  spread each pancake until 3 to 4 inches in diameter. Cook until bubbles appear and top is slightly dry, about 3 minutes, turn and brown other side.

Serve with soft butter or margarine and maple syrup or honey.

Makes about 16 pancakes or 4 servings.