Egg White Pancakes Recipe
Make these Fluffy Egg White Pancakes using a few ingredients in under 30 minutes. Serve them for breakfast, brunch, or dessert.
Here are some more pancake recipes that you may like: Mexican Tres Leches Pancakes, Ragi Banana Pancakes, Gingerbread Pancakes, and Oreo Pancakes.
About Egg White Pancakes
These fluffy Egg White Pancakes are made using egg whites, ricotta cheese, bananas, and other simple ingredients.
These come together in under 30 minutes, making them ideal for those who want to avoid egg yolks in their diet.
The secret to making these pancakes light, soft, and fluffy is to whip the egg whites separately and then gently fold them into the other ingredients.
Ingredients
Egg Whites – Separate egg whites and yolk; only use the whites for this recipe.
You can use the leftover egg yolks to make sauces, mayonnaise, custard, or ice creams.
Ricotta Cheese – This adds a milky richness and creaminess to the pancakes.
Ricotta cheese can be swapped with buttermilk, yogurt, or milk.
Milk – Use whole milk (full-fat milk) to make soft and fluffy pancakes. You can also use almond milk or any other milk instead of regular milk.
All-Purpose Flour – You can replace all-purpose flour with whole wheat flour as an alternative, but the taste and texture will differ.
Others – You will also need baking powder, ripe banana, and vanilla extract.
How To Make Pancakes Using Egg Whites
Add 2 egg whites to a medium mixing bowl and beat them with an electric hand blender until stiff peaks form.
Whisk together ⅔ cup of whole milk and ½ cup of ricotta cheese in another medium bowl.
Add the following ingredients to the bowl and whisk well.
- 1 cup all-purpose flour
- 1 and ½ teaspoon baking powder
- 1 large ripe mashed banana
- ½ teaspoon vanilla extract
Then, gently fold the whipped egg whites using a silicon spatula to get a light batter.
Set a non-stick pan on medium heat and lightly brush it with cooking oil or butter.
Once the pan is hot, add ¼ cup of batter and let it cook for 1 minute, or until golden brown on the bottom and air bubbles appear on top.
Then, flip the pancake over using a silicone spatula and cook for an additional 30 seconds.
Remove the pancake to a plate and serve it with maple syrup, honey, or another type of syrup.
Repeat with the remaining batter.
Frequently Asked Questions
The easiest way to separate egg whites from yolks is to use a clean, dry bowl and your hands. Crack the egg into the bowl, then use your fingers to gently push the white away from the yolk. The white will slide right off, leaving the yolk behind.
You can also use a utensil, such as a spoon or fork, to help separate the egg white from the yolk.
Whichever method you choose, be careful not to break the yolk, as this will make it harder to separate.
If you need to separate many eggs simultaneously, a particular gadget called an “egg separator” can make the job easier. These devices typically feature a slotted spoon-like design that enables you to scoop out the yolks without breaking them. Egg separators can be found in most kitchen stores or online.
These pancakes can be made gluten-free using gluten-free flour or alternative flour like almond or coconut flour.
Yes, you can. Use a whole egg in place of 2 egg whites in the recipe.
You can add various ingredients to the batter, such as blueberries, chocolate chips, diced apples, or shredded coconut, to enhance their flavor and texture.
Serving Suggestions
Serve these pancakes for breakfast, brunch, or dessert.
Drizzle with honey or maple syrup and top with fresh seasonal fruits or berries of your choice. For an added crunch, you can also top them with toasted nuts and granola.
To make the delicious pancakes even more indulgent, you can also top them with nut butter (such as peanut butter or cashew butter), Nutella, whipped cream, vanilla ice cream, or chocolate syrup.
Storage Suggestions
These pancakes taste best when served fresh, right off the pan. However, if you have leftover pancakes, store them in an airtight container for up to a week.
You can also store the leftover pancake batter in an airtight container in the refrigerator for 2-3 days.
Leftover pancakes can also be frozen in a freezer-safe ziplock bag for up to 2 months. Let them cool completely, then put wax paper between each pancake and freeze.
Thaw the frozen pancakes overnight in the refrigerator or on the counter for a few hours. Heat them in a microwave or pan, and serve with your favorite toppings.
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Egg White Pancakes Recipe
Ingredients
- 2 egg whites
- ½ cup ricotta cheese
- ⅔ cup whole milk
- 1 cup all-purpose flour
- 1 and ½ teaspoons baking powder
- 1 large ripe banana (mashed)
- ½ teaspoon vanilla extract
- cooking oil or butter for brushing the pan
Instructions
- Add egg whites to a medium mixing bowl and beat them using an electric hand blender until stiff peaks are formed.
- In another medium bowl, whisk together milk and ricotta cheese.
- Add all-purpose flour, baking powder, mashed banana, and vanilla extract to the bowl and whisk well.
- Then, gently fold in the egg whites using a silicon spatula to get a light batter.
- Set a frying pan on medium heat and lightly brush it with cooking oil or butter.
- Once the pan is hot, add ¼ cup of batter and leave it to cook for 1 minute or until browned from the bottom side.
- Then, flip the pancake over using a silicon spatula and cook for another 30 seconds.
- Remove the pancake to a plate and serve with maple syrup, honey, or any other syrup.
- Repeat with the remaining batter.
wonderful recipe
Thanks Thomas