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Egg White Honey Pancakes

Egg White Honey Pancakes

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Submitted by ypsham

Light egg white honey pancakes with whole wheat flour and skim milk. Cholesterol-free breakfast topped with optional bright orange-mandarin sauce.

YIELD

4 servings

PREP

25 min

COOK

20 min

READY

45 min

These pancakes get their lift from whipped egg whites (no yolks), which makes them lighter, fluffier, and cholesterol-free. The combination of whole wheat flour and skim milk keeps the fat content low without sacrificing flavor, while honey sweetens naturally and adds a faint floral character that goes beautifully with the optional mandarin-walnut orange sauce.

Folding the stiffly beaten egg whites into the batter is what gives these their signature airy texture. Most pancake recipes treat egg whites the same as the yolks, beating them all in together. Whipping the whites separately and folding them in at the end traps air, which expands in the hot pan and produces a cloud-like interior.

Use half whole wheat and half all-purpose flour as the recipe specifies. Pure whole wheat pancakes can be dense and tough; the all-purpose flour lightens the texture while keeping the nutty whole-grain flavor. Don’t substitute white whole wheat or whole wheat pastry flour unless you compensate by adjusting liquid.

A cold-griddle-with-Pam start (not preheated) is unusual but correct here. The pan heats up with the batter on it, which gives you more even cooking and less risk of burning the bottoms before the centers set. Watch for surface bubbles to know when to flip.

Pro Tips

  • Beat the egg whites to stiff but not dry peaks. Dry, grainy whites won’t fold smoothly into the batter.
  • Don’t overmix when adding the wet to the dry. Lumps are fine; smooth batter means tough pancakes.
  • Keep finished pancakes warm in a 200°F (95°C) oven on a wire rack rather than stacking. Steam from stacking turns them limp.
  • The optional orange sauce is genuinely good. Don’t skip it; the mandarin segments and walnuts elevate this from healthy-breakfast to brunch-worthy.

Variations

  • Add a teaspoon of cinnamon and a quarter teaspoon of nutmeg to the dry ingredients.
  • Fold in a half cup of fresh blueberries or sliced banana with the egg whites.
  • Substitute pure maple syrup for the honey for a different sweetener profile.

Ingredients

¾ 177
1 ½ 7.5
TEASPOONS ML BAKING POWDER
1 15
TABLESPOON ML HONEY
2 2
LARGE EACH EGG WHITE
stiffly beaten *
½ 118
¾ 177
CUP ML MILK, SKIM
1 5
TEASPOON ML VEGETABLE OIL

Directions

PANCAKES Combine flours, baking powder, and ⅛ teaspoon salt.

Combine milk, honey and oil; add to dry ingredients.

Stir just until moistened.

Fold in egg whites.

Spray a cold griddle with Pam.

For each pancake, pour about ¼ cup batter onto hot griddle.

Cook until brown, turning when pancakes have bubbly surfaces.

Serve with syrup, powdered sugar, or Orange Sauce if desired.

To make ORANGE SAUCE:

Combine 2 tablespoon sugar and 1 tablespoon cornstarch.

Stir in ¾ cup water and 2 tablespoon frozen orange juice concentrate.

Cook and stir until thickened and bubbly.

Cook and stir 2 minutes more. Stir in one 11-oz can mandarin orange sections, drained, and 1 tablespoon finely chopped walnuts. Keep warm.

* not incl. in nutrient facts Arrow up button

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Nutrition Facts

Serving Size 91g (3.2 oz)
Amount per Serving
Calories 175 9% from fat
 % Daily Value *
Total Fat 2g 3%
Saturated Fat 0g 2%
Trans Fat 0g
Cholesterol 1mg 0%
Sodium 26mg 1%
Total Carbohydrate 12g 12%
Dietary Fiber 3g 13%
Sugars g
Protein 13g
Vitamin A 0% Vitamin C 1%
Calcium 10% Iron 9%
* based on a 2,000 calorie diet How is this calculated?
Low Fat, Low in Saturated Fat, Low Cholesterol, Cholesterol-Free, Trans-fat Free, Good source of fiber, Very low in sodium, Low Sodium
 
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