Egg White Pancakes Recipe
Make these Fluffy Egg White Pancakes using a few ingredients in under 30 minutes. Serve them for breakfast, brunch, or as dessert.
Servings: 4 people
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.
Video
Notes
You can replace all-purpose flour with whole wheat flour as an alternative, but the taste and texture will differ.
Nutrition
Calories: 228kcal | Carbohydrates: 34g | Protein: 10g | Fat: 6g | Saturated Fat: 3g | Polyunsaturated Fat: 0.3g | Monounsaturated Fat: 1g | Cholesterol: 21mg | Sodium: 68mg | Potassium: 308mg | Fiber: 2g | Sugar: 6g | Vitamin A: 222IU | Vitamin C: 3mg | Calcium: 143mg | Iron: 2mg
