1 1/8 cups nonfat milk
1 cup rolled oats
1 Tbsp. oil, preferably canola
2 eggs or 4 egg whites, beaten
1/2 cup whole wheat pastry flour
1 Tbsp. brown sugar
1 tsp. baking powder
1/4 tsp. salt (optional)
3/4 cup fresh or frozen blueberries or blackberries (optional)

1. Combine the milk and rolled oats in a bowl and let them stand at least 5 minutes
2. Add the oil and beaten egg whites, mixing well. Then stir in the flour, sugar, and baking powder. Stir just until the dry ingredients are moistened
3. Bake on a hot, lightly oiled griddle, using 1/4 cup of batter for each pancake. Turn them when the top is bubbly and the edges are slightly dry.