2 c. old fashioned rolled oats
2 c. water
1/2 c. whole wheat pastry flour
2 stiffly beaten egg whites
1 tsp. vanilla
8 tbsp. apple juice concentrate

Chop rolled oats coarsely, using low speed on blender. A food processor is even better if you have one. Mix rolled oats and water; let stand for 5 minutes. Stir in flour; add remaining ingredients. Fold in stiffly beaten egg whites. Bake on a non-stick skillet, using high heat at first and turning down heat as bubbles appear. Makes 15 (4 inch) pancakes.