recipes

Nourishing Egg White Pancakes

I love pancakes and after making pancakes for quite a while now, I understand the importance of eggs in creating a pancake batter than holds up well. However, I understand that some people may have issues with eating too much egg yolks so today we’re going to make egg white pancakes (which use only one egg yolk in the entire recipe!). Here’s the best part of all – the egg whites make these pancakes beautifully fluffy!




Egg White Pancakes




Total Time

40 mins

Prep: 15 minutes

Cook: 30 minutes

Servings

10

Nutrition

178 cals

Start off by whisking rice flour, sugar, baking powder and salt in a large mixing bowl; in another bowl, stir the milk, egg yolk, coconut oil and vanilla extract together until combined. Next up, use an electric beater set on medium-high speed to beat the egg whites until you see stiff peaks form – this should take you around two minutes. Now stir the milk mixture into the bowl with the dry ingredients and then stir in a third of the beaten egg whites before gently folding in the rest of the eggs whites until just incorporated. It’s fine if there are some lumps – just be careful not to over mix!

Melt a little coconut oil in a non-stick skillet over medium-low heat, and pour half cup of batter in the middle of the skillet to form a circle. Allow batter to cook until bubbles start rising to the surface and the bottom has turned a beautiful light brown. Flip the pancake over with a spatula and then allow it to cook a little more until the other side is also slightly brown. When all the pancake batter has been used up, serve these light and fluffy egg white pancakes with a drizzle of honey and enjoy!

Egg White Pancakes Egg White Pancakes Egg White Pancakes

More Healthy Pancake Recipes:

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Healthy Banana Dark Chocolate Pancakes
No Flour Honey Oat Pancakes (Yum!)
Healthy Banana Oatmeal Pancakes (Egg-Free Recipe)
Healthy Homemade Pumpkin Pancakes from Scratch

Ingredients

  • 1 ½ cups of rice flour
  • 3 tablespoons of sugar
  • 2 teaspoons of baking powder
  • ½ teaspoon of salt
  • 1 ¼ cup of milk
  • 1 large egg yolk
  • 3 egg whites
  • 4 tablespoons of coconut oil, melted + more for cooking
  • 1 teaspoon of vanilla extract
  • Honey, for drizzling

Directions

  1. Whisk rice flour, sugar, baking powder and salt in a large mixing bowl
  2. In another bowl, stir milk, egg yolk, coconut oil and vanilla extract until combined
  3. Using an electric beater on medium-high speed, beat the egg whites until stiff peaks form (around 2 minutes)
  4. Stir the milk mixture into the dry ingredients until combined
  5. Stir in 1/3 of the beaten egg whites, then gently fold in the rest of the egg whites until just incorporated (make sure you do not over mix)
  6. Melt a little coconut oil in a non-stick skillet over medium-low heat, and scoop ½ cup of batter in the middle of the skillet
  7. Allow pancake batter to cook until bubbles start rising to the top and the bottom is lightly brown. Flip pancake over with a spatula, then allow pancake to cook a little more until the other side is also lightly golden.
  8. Repeat until all the pancake batter has been used up
  9. Serve egg white pancakes with a drizzle of honey




Nutrition

Calories

178 cals

Fat

7.2 g

Protein

3.5 g

Carbohydrates

24.6 g

Sugar

5.5 g

Fiber

0.6 g

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