|Buttermilk||1 Cup (16 tbs)|
|Quick cooking oats||3⁄4 Cup (12 tbs)|
|All purpose flour||1⁄2 Cup (8 tbs)|
|Vegetable oil||2 Tablespoon|
|Baking powder||1 Teaspoon|
|Baking soda||12 Teaspoon|
Beat egg whites in large bowl with hand beater until foamy.
Stir in remaining ingredients.
Grease heated griddle if necessary.
For each pancake, pour about 3 tablespoons batter from tip of large spoon or from pitcher onto hot griddle.
Cook pancakes until puffed and dry around edges.
Turn and cook other sides until golden brown.