Egg White Pancakes

5 from 1 vote

These easy Egg White Pancakes are thick, fluffy and so satisfying. Made with egg whites only, they're perfect as a protein-packed healthy breakfast without protein powder. They are also low in calories and keto-friendly!

Prep Time5

Cook Time5

Total Time10

Course: Breakfast, Brunch

Cuisine: Gluten-free, High Protein, Low calorie, Low carb

Keyword: egg whites, Greek yogurt, oat flour

Servings: serving

Equipment

hand mixer

Ingredients

4 large egg whites ½ cup or 120 ml in total
½ cup (50 g) oat flour replace with almond flour or regular flour
⅓ cup (80 g) Greek yogurt 2% or full-fat recommended
1 tbsp maple syrup or honey

Instructions

Add liquid egg whites to a clean bowl. Make sure the bowl is large enough as the egg whites will expand significantly in volume after beating. Beat egg whites on high speed until stiff peaks form.
In a separate bowl, whisk together flour, Greek yogurt, and maple syrup until smooth and combined.
Using a spatula, carefully fold the stiff egg whites into the batter in batches. Do not overmix to avoid deflating the mixture.
Heat a non-stick pan over medium heat, lightly grease it. Once hot, cook pancakes over medium heat until the underside turns golden and bubbles form on the surface. Flip with a spatula and cook until both sides are golden brown. Be careful not to overcook them.
Place the pancakes on a plate and serve warm with your favorite toppings like fresh fruit, nut butter, or a drizzle of maple syrup.

Nutrition