1 1/2 c. milk
3/4 c. oats
1 c. flour
3/4 tsp. cinnamon
1 1/2 tsp. baking powder
1/4 - 1/2 tsp. ginger
1/4 tsp. baking soda
1 beaten egg
3 beaten egg whites
2 tbsp. oil
2 tbsp. molasses
1/4 tsp. salt

Heat milk over low heat, stirring occasionally until hot. Stir in oats, remove from heat. Let stand 5 minutes. Combine dry ingredients and salt in large bowl; set aside. Add oat mixture to flour, stir until moistened. For each pancake, pour 1/4 cup batter onto hot, greased griddle. Cook, turning once, until golden brown on both sides. Serve with maple syrup or applesauce. Batter may be stored in the refrigerator for two days.