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Egg White Pancakes

Fluffy Egg White Pancakes Recipe

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Prep Time 5 minutes
Cook Time 10 minutes
Total Time 15 minutes
Servings: 2 servings
Calories: 160
Ingredients Method Notes

Ingredients
  

  • 4 large egg whites
  • 1 medium ripe banana
  • 1/3 cup oat flour
  • 1/2 teaspoon baking powder
  • Pinch of salt
  • 1/2 teaspoon vanilla extract
  • Oil or cooking spray for the skillet

Method
 

  1. Blend the egg whites, banana, oat flour, baking powder, salt, and vanilla until smooth, about 30 seconds.
  2. Heat an oiled nonstick skillet over medium heat. Pour 1/4 cup batter per pancake and cook for 2–3 minutes until edges are set and bubbles form on top. Flip and cook 1–2 minutes more, until golden.
  3. Stack pancakes on a plate, top as desired, and serve warm.

Notes

These pancakes are best eaten fresh, but they reheat well in the toaster. If using a carton of liquid egg whites, measure 1/2 cup. A spotty banana adds all the sweetness you need, but a teaspoon of maple syrup in the batter works if your banana is less ripe.