2 egg whites
1 c. Gold Medal oat flour blend
1 c. buttermilk
1 tbsp. sugar
2 tsp. vegetable oil
1 tsp. baking powder
1/2 tsp. salt
1/2 tsp. baking soda
Fruit Topping (see below)

Beat egg whites in medium bowl with hand beater until foamy; beat in remaining ingredients, except Fruit Topping, just until smooth. Spray heated griddle with non-stick cooking spray if necessary. (To test griddle, sprinkle with a few drops water. If bubbles skitter around, heat is just right.) For each pancake, pour about 1/4 cup batter onto hot griddle. Cook until pancakes are puffed and dry around edges. Turn; cook until golden brown. Serve with Fruit Topping. Makes about eight 4 inch pancakes.

FRUIT TOPPING:

1 (8 3/4 oz.) can sliced peaches, drained and 1/4 c. syrup reserved
1/2 c. apricot preserves
1 tsp. lemon juice
1/4 tsp. vanilla
8 maraschino cherries, drained and cut in half
2 sm. bananas, cut into 1/4 inch slices

Mix peaches, reserved peach juice, apricot preserves, lemon juice, vanilla, and cherries in 2 quart saucepan. Heat to boiling, stirring occasionally; reduce heat. Stir in bananas gently; heat until hot. Yields: About 2 cups of topping.