Adapted from gooseberrypatch.com
c. quick-cooking oats, uncooked
c. all-purpose flour
t. baking powder
egg whites, beaten
c. oil, divided
Mix together milk and sugar in a large bowl; add oats, blending well. In a separate bowl, blend together flour and baking powder. Add oat mixture, egg, egg whites and 3 tablespoons oil to flour mixture. In a large skillet, heat remaining oil over medium-high heat. Pour batter by 1/4 cupfuls into skillet. Cook pancakes on one side until bubbles appear on top. Flip and continue to cook until both sides are golden. Serve topped with warm Blueberry-Cinnamon Syrup. Serves 4 to 6. Blueberry-Cinnamon Syrup: 2 T. sugar 1 t. cornstarch 1 c. blueberries 1/4 c. water 1 T. lemon juice 3/4 t. cinnamon Combine sugar and cornstarch in a saucepan over medium heat. Stir in remaining ingredients; bring to a boil. Cook until thickened to desired consistency.