1. Combine oats and egg white.
2. Stir in baking powder, Splenda, apple, and cinnamon.
3. Add enough milk so that batter becomes pancake-like. It should be kind of thick, but still thin enough to ladel into the pan. Anywhere from 1/2 to 1 cup of milk.
4. Let mixture sit about 5 minutes to soften oats and apple. Preheat a nonstick skillet.
5. Pour batter into skillet using a 1/2 cup measure. Use the back of a spoon to spread the batter in a thin even layer in the pan.
6. After a few minutes, when edges begin to puff up, flip the pancake and continue cooking a couple minutes longer until cooked through.
7. Serve with a drizzle of maple syrup and a sprinkle of cinnamon. Mmmm!
