Easy Fluffy Egg White Pancakes
Did you know whipping egg whites can make pancakes up to 30% fluffier? This trick makes egg white pancakes not just tasty but also high in protein. These pancakes are a big win for anyone looking for a healthy breakfast that's also delicious. Each serving has only 128 calories and 14g of protein. They're great for those who are into fitness or just want a healthy meal. And the best part? They're super easy to make at home!
Ingredients
- 1/2 cup egg whites about 8 large egg whites
- 1/2 cup all-purpose gluten-free flour
- 1 teaspoon baking powder
- 1 teaspoon vanilla extract
- A pinch of salt
- Optional:
- 2 large mashed ripe bananas
- 1 teaspoon ground cinnamon
- 1 tablespoon cream of tartar
- 1/4 cup cottage cheese
Instructions
- Mix the dry ingredients in one bowl and wet ingredients (except egg whites) in another.
- Gently fold the whipped egg whites into the batter. This keeps the air bubbles in for fluffiness.
- Let the batter rest for 5-10 minutes.
- While waiting, heat your griddle or pan over medium heat. It's ready when a water droplet sizzles on it.
- Pour the batter onto the hot surface and wait for bubbles to form before flipping, usually 2-3 minutes.
- Cook for another minute until golden brown.
- Serve and enjoy!
Notes
- To make your pancakes fluffier, ensure the egg whites are at room temperature before whipping.
- Use a non-stick pan or griddle to prevent sticking.
- Add fresh fruits, a drizzle of pure maple syrup, or try savory versions for variation.
- For extra protein, mix in cottage cheese.
- Store leftovers in an airtight container in the fridge for up to 3 days or freeze for up to 2 months.