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    Home » Recipes » Breakfast & Brunch

    Egg White Pancakes

    Published: Jul 16, 2022 · Modified: Jul 16, 2022 by Daniela Apostol · This post may contain affiliate links · Leave a Comment

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    A pile of pancakes

    Egg White Pancakes with ricotta and banana, a healthy breakfast or brunch recipe that is quick and easy to make, and so delicious too. The egg whites make the pancakes very light and fluffy, and beautifully risen.

    A stack of pancakes with blueberries around and maple syrup pour over them

    If there is one think I dislike the most, that has to be food waste. I always try my best to use up any leftovers by transforming them into delicious new dishes, and uncooked ingredients that did not get used, put them to better use in different recipes.

    And there can't be anything more frustrating than a recipe telling you that you have to use only egg yolks or egg whites - as it's hard to find other uses for them. I guess omelettes are always good at using up either egg yolks or egg whites, but apart from that, not much.

    With egg whites, the one dessert that comes to my mind is pavlova, which is a great treat. Or macarons, although I guess they can be quite tricky to make.

    So these pancakes not only use up those egg whites you don't know what else to make with them, but they are super quick to make, and hardly any hassle - a big win for me!

    The other day I made ricotta and spinach stuffed chicken breasts, and only used 3 tablespoons of ricotta, which meant I had to use up the rest of ricotta before it ended up in the bin - again, pancakes to the rescue here.

    Jump to:
    • Ingredients needed
    • How to make egg white pancakes
    • Tips and tricks
    • Other pancake recipes
    Half of a pancake to show how fluffy it is inside

    Ingredients needed

    • self-raising flour - I personally find that this is the best flour for pancakes, as the regular flour doesn't give enough rise to the pancakes, and they end up rubbery
    • egg whites - 2 eggs whites are a good swap for 1 whole egg
    • banana - make sure it's ripe, as it's naturally sweet and easier to mash
    • milk- ideally full-fat milk, but semi-skimmed could also work
    • ricotta - it can be swapped for buttermilk, yogurt or milk
    • baking powder - I use it even if the recipe calls for self-raising flour, it helps with the fluffiness
    • vanilla extract - adds a nice touch, but it can be swapped for any other extract, or indeed omitted
    Ingredients needed to make pancakes

    How to make egg white pancakes

    This recipe is adapted from my banana and chocolate chip pancakes. I absolutely love using bananas in all sorts of treats, the natural sweetness of the bananas make them not only sweet and delicious, but also healthier.

    • use a hand mixer to beat the egg whites with a pinch of salt until they hold stiff peaks
    • mash the banana well
    • in a jug, mix the ricotta with milk
    Collage of 4 photos to show how to make pancakes
    • in a bowl, sift the flour and add the baking powder
    • pour the milk mixture over the flour and baking powder, together with the mashed banana
    • use a spatula to give everything a good mix, then gently fold in the egg whites
    • set a frying pan over a low to medium heat, and spray it with cooking oil spray
    Collage of 4 photos to show how to make pancakes
    • add 2 tablespoons of batter to the pan, and leave it to cook for about 1 minute until the edges begin to colour lightly, then flip the pancake on the other side, and continue to cook for a further 30 seconds to 1 minute
    • repeat with the rest of the batter
    Collage of 2 photos to show how to make pancakes

    Tips and tricks

    To achieve a light and fluffy texture, it is crucial to beat the egg whites until they hold stiff peaks. Fold them in gently once all the other ingredients have been mixed already, the egg whites will loosen the batter which at first might look too thick.

    You can't tell that the pancakes are missing the egg yolk, they are perfectly cooked and have a great texture. Some might argues that they are even healthier with egg whites too, but that's up for interpretation.

    There is no need for refined sugar at all, as the banana does a great job here to add just the right amount of sweetness. Plus, the pancakes can be served with maple syrup, honey or any other syrup of your choice, so more sweetness here.

    Other pancake recipes

    Egg-Free Pancakes

    Low-Carb Almond Pancakes

    Jamie Oliver's Fluffy American Pancakes

    Lemon Blueberry Buttermilk Pancakes

    A pile of pancakes being drizzled with maple syrup and topped with blueberries

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    5 from 1 vote
    A pile of pancakes with blueberries on top
    Print
    Egg White Pancakes
    Prep Time
    10 mins
    Cook Time
    15 mins
    Total Time
    25 mins
     

    Egg White Pancakes with ricotta and banana, a healthy breakfast or brunch recipe that is quick and easy to make, and so delicious too. The egg whites make the pancakes very light and fluffy, and beautifully risen.

    Course: Breakfast, Brunch
    Cuisine: International
    Keyword: egg white recipes
    Servings: 8 pancakes
    Calories: 128 kcal
    Author: Daniela Apostol
    Ingredients
    • 1 ¼ cup self-raising flour
    • 1 teaspoon baking powder
    • 1 small banana, ripe
    • ½ cup ricotta
    • ⅔ cup milk
    • 2 egg whites
    • ½ teaspoon vanilla extract
    Instructions
    1. Add the egg whites to a bowl together with a pinch of salt, and use a hand mixer to beat them well until the form stiff peaks.

    2. Peel and mash the banana.

    3. In a bowl or jug, whisk together the milk and ricotta.

    4. In a large bowl, sift the flour, add the baking powder, mashed banana, vanilla extract and milk mixture.

    5. Give everything a good stir, then gently fold in the egg whites to get a light batter.

    6. Set a frying pan on a low to medium heat, and spray it with cooking oil spray.

    7. Add 2 tablespoons of batter to the pan, leave it to cook for 1 minute, then flip the pancake over, and leave to cook for a further 30 seconds to 1 minute.

    8. Repeat with the remaining batter.

    9. Serve with maple syrup, honey or any other syrup.

    Recipe Video

    Recipe Notes
    • To achieve a light and fluffy texture, it is crucial to beat the egg whites until they hold stiff peaks. Fold them in gently once all the other ingredients have been mixed already, the egg whites will loosen the batter which at first might look too thick.
    • You can't tell that the pancakes are missing the egg yolk, they are perfectly cooked and have a great texture. Some might argues that they are even healthier with egg whites too, but that's up for interpretation.
    • There is no need for refined sugar at all, as the banana does a great job here to add just the right amount of sweetness. Plus, the pancakes can be served with maple syrup, honey or any other syrup of your choice, so more sweetness here.
    Nutrition Facts
    Egg White Pancakes
    Amount Per Serving
    Calories 128 Calories from Fat 27
    % Daily Value*
    Fat 3g5%
    Saturated Fat 2g10%
    Polyunsaturated Fat 0.2g
    Monounsaturated Fat 1g
    Cholesterol 10mg3%
    Sodium 34mg1%
    Potassium 182mg5%
    Carbohydrates 19g6%
    Fiber 1g4%
    Sugar 3g3%
    Protein 6g12%
    Vitamin A 111IU2%
    Vitamin C 1mg1%
    Calcium 83mg8%
    Iron 0.3mg2%
    * Percent Daily Values are based on a 2000 calorie diet.

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    Hi, I'm Daniela,the blogger behind My Gorgeous Recipes, welcome to my kitchen! I absolutely love cooking and baking. I love good food that is healthy (and not so healthy), delicious and nutritious.

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