Ingredients

• 2 Egg Whites large, stiffly beaten
• 1-1/4 cups White Rice Flour
• 1 tsp Sugar (optional)
• 1-3/4 cups Milk (cow, rice or soy)
• 2 tsp Baking Powder
• 1/4 tsp Sea Salt
• 2 Egg Yolks
• 1 cup Organic Quick Cooking Rolled Oats
• 1 tsp Baking Soda
• 1/4 cup Canola Oil

Instructions

1. In a small bowl beat egg whites until stiffly beaten, set aside.
   
   
   
   In another bowl beat together the canola oil, milk and egg yolks.
   
   
   
   In another bowl blend together the quick oats, rice flour, baking powder, baking soda, sugar (optional) and salt. Add oil/egg yolk mixture to flour mixture, blend and let stand for 5 minutes. Fold in some of the beaten egg whites; fold in rest of beaten egg whites.
   
   
   
   Cook on medium-hot griddle, that has been sprayed with nonstick spray, until bubbles are well-formed around edges of pancakes; turn and cook other side. Or bake in waffle iron. Reheat waffle iron before putting another waffle in each time.
   
   
   
   Makes 18 pancakes or 6 waffles.