7 cup low fat milk
2 tbsp honey
3/4 cup quick cooking rolled oats, unflavored
3/4 cup oat flour
1 pinch kosher salt
2 tsp baking powder
2 large eggs, separated
1 tbsp vegetable oil
fresh fruit, for serving (optional)
honey, for drizzling (optional)
1Heat the milk in a microwaveable 4 cup measuring cup along with the honey until very hot - about 1 1/2 minutes. Stir in the rolled oats and set aside to cool.
2Meanwhile, stir together the oat flour, salt and baking powder in a medium mixing bowl. Beat the egg whites until stiff.
3Add the oatmeal - milk mixture to the dry ingredients, then stir in the egg yolks and oil. Fold in the beaten egg whites gently to incorporate.
4Heat a nonstick griddle or skillet over medium high heat. Spray lightly with cooking oil and drop the batter by 1/3 cup scoops onto the hot pan. Flip when the surface looks bubbly and the edges are cooked.
5Serve the pancakes with honey drizzled over and fresh fruit if desired.