In another bowl, stir the oat flour, baking powder, optional cinnamon and maple syrup, salt, and water into a smooth base.
Fold in the whipped whites in two or three additions, keeping as much air in the batter as possible.
Lightly grease a nonstick pan over medium heat. Add small portions of batter and cook until the edges set. Turn carefully and continue until the centers are cooked through.
Yield is one batch; divide it to suit your meal. Use certified gluten-free oat flour and check the baking powder if needed. The source does not give a pancake count or precise cooking time.Estimated nutrition is for the full single serving shown. One serving is the entire pancake batch made with the listed water. Optional maple syrup, cinnamon and pan spray are excluded.Storage: Refrigerate perishable portions in shallow, covered containers within 2 hours, or within 1 hour above 90°F. Keep the refrigerator at 40°F or below and use cooked leftovers within 3–4 days. If reheating cooked leftovers, heat them to 165°F throughout.Timing: Times are planning estimates based on the method; appliances and ingredient preparation can change them.