• 2 cups Rolled Oats
• 2 cups water
• ½ cup Whole Wheat Pastry Flour
• 2 stiffly beaten eggs - whites only
• 5 teaspoons vanilla
• 8 tablespoons unsweetened apple juice concentrate

Chop Rolled Oats coarsely, using low speed on blender. A food processor is even better. Mix Rolled Oats and water and let stand for five minutes. Stir in flour then fold in stiffly beaten egg whites. Bake on non-stick griddle or skillet, using high heat at first and turning down heat as bubbles appear.