on Sep 30, 2022, Updated Nov 01, 2023 Here are 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, and if you want to avoid egg yolks in your diet, these are ideal for you. The secret to making these pancakes light, soft, and fluffy is whipping the egg whites separately and mixing them with 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 a healthy 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 using an electric hand blender until stiff peaks are formed. 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 leave it to cook for 1 minute or until golden brown from the bottom side and air bubbles appear on the top. 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, honey, or other syrup. Repeat with the remaining batter.
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 more indulgent, you can also top them with nut butter (peanut butter, cashew butter, etc.), Nutella, whipped cream, vanilla ice cream, or chocolate syrup.
Storage Suggestions
These pancakes taste the 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 down completely, 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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