You can make this egg white and oatmeal pancake ahead of time and refrigerate, or eat it immediately. Whisk together all ingredients. Pour into greased skillet over medium heat. After about 5 – 6 minutes, flip over.
Variations: add a 1/2 banana or 1 tablespoon PB2 to the batter, or top the cooked pancake with 1/2 cup of berries.