The fit pancakes with egg whites are the perfect solution for those who want a healthy, protein-rich and light breakfast without giving up the softness of classic pancakes. They are prepared with a few simple and easily available ingredients, are soft, delicate and ideal both for those who follow a controlled diet and for those who simply want to start the day with something good but balanced. Thanks to the use of egg whites, these pancakes are lighter and richer in protein, also perfect after exercise or as a nourishing snack.
If you want a slightly more traditional but still light variant, try also my Grandma’s apple fritters, irresistible and very easy to make.
This recipe is suitable for the whole family and lends itself to many variations: you can enjoy them with fresh fruit, Greek yogurt, honey, maple syrup or with a light spreadable cream. They are also great prepared in advance and reheated when needed, so you always have a quick breakfast ready in minutes. In addition, the batter does not require butter and they can be cooked easily in a non-stick pan or even in an air fryer, still achieving a soft and golden result.
If you love healthy but indulgent breakfasts, these fit pancakes with egg whites will become one of your favorite recipes, as they combine simplicity, lightness and taste in a single dish perfect for any time of day.
- Difficulty: Very easy
- Cost: Very inexpensive
- Preparation time: 5 Minutes
- Portions: 14 fit pancakes, 4-inch diameter
- Cooking methods: Stovetop
- Cuisine: Italian
Ingredients for the fit pancakes with egg whites:
- 1 2/3 cups oat flour
- 3/4 cup Greek yogurt
- 1 cup egg whites (about 8 large egg whites)
- 2.5 tbsp brown sugar
- 2 tsp baking powder
Tools for the fit pancakes with egg whites
- 1 Bowl glass
- 1 Pan for pancakes
- 1 Ladle
Preparation of the fit pancakes with egg whites:
Place the egg whites (we bought the ones in a carton, very convenient and already pasteurized) and whisk them well with a whisk until you obtain a frothy mixture but not stiffly beaten whites.
Add the brown sugar and incorporate it into the mixture, then add the Greek yogurt (we used vanilla-flavored) and when it is incorporated add the oat flour and the sifted baking powder.
Stir well until you have a smooth and homogeneous batter.
Heat a non-stick pan with a very small amount of butter; we used the dedicated pancake pan. Pour 1 1/2 tablespoons of batter; when many bubbles form on the surface flip the pancakes and finish cooking.
Compared to classic pancakes, these fit pancakes will be fluffier and thicker. This is due to both the egg whites and the oat flour, which is heartier than type 0 or 00 wheat flour.
Serve the fit pancakes with egg whites with fresh fruit or with maple syrup.
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