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!
More Healthy Pancake Recipes:
Vitamin-Rich Applesauce Pancakes
Yummy Greek Yogurt Pancakes
Healthy Banana Dark Chocolate Pancakes
No Flour Honey Oat Pancakes (Yum!)
Healthy Banana Oatmeal Pancakes (Egg-Free Recipe)
Healthy Homemade Pumpkin Pancakes from Scratch