The recipe for egg white pancakes is what I make when I have egg whites to use up, and each time I fill them differently. This time, I topped them with stracciatella-flavored yogurt and dark chocolate chips, and the result was excellent. Making them with the Bimby is very quick, but you can also use electric beaters as the result is perfect. The few and simple ingredients give us a perfect breakfast or snack, let’s make them together!
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- Difficulty: Very Easy
- Cost: Very Cheap
- Preparation time: 5 Minutes
- Portions: 4
- Cooking methods: Stovetop
- Cuisine: Italian
- Energy 131.53 (Kcal)
- Carbohydrates 25.39 (g) of which sugars 8.29 (g)
- Proteins 8.23 (g)
- Fat 0.25 (g) of which saturated 0.05 (g)of which unsaturated 0.20 (g)
- Fibers 0.73 (g)
- Sodium 90.08 (mg)
Indicative values for a portion of 75 g processed in an automated way starting from the nutritional information available on the CREA* and FoodData Central** databases. It is not food and / or nutritional advice.
* CREATES Food and Nutrition Research Center: https://www.crea.gov.it/alimenti-e-nutrizione https://www.alimentinutrizione.it ** U.S. Department of Agriculture, Agricultural Research Service. FoodData Central, 2019. https://fdc.nal.usda.gov
Ingredients for Egg White Pancakes
- 7 oz egg whites (about 4 egg whites)
- 3/4 cup all-purpose flour
- 2 tbsp sugar
- 1 tsp baking powder
You will need
- Kitchen Appliance Thermomix TM/31/5/6
- Pan non-stick
- Spatula
Making the Egg White Pancakes
In the Thermomix bowl, I pour the egg whites, sugar, flour, and baking powder, and run it for 1 minute at speed 4. I open the lid and use the spatula to gather the mixture towards the center. I close the lid and run the Thermomix again for 1 minute at speed 5.
The batter is ready. I lightly grease a small pan, put it on moderate heat, and pour some batter.
Let it cook until the pancake starts to bubble, then flip it and cook the other side, it will take about 2/3 minutes.
Place the pancake on a plate and continue cooking with the rest of the batter. Once ready, I can serve them filled with hazelnut cream, fresh fruit, yogurt, or jam, absolutely delicious.
I whisk the egg whites and sugar with a hand whisk, they don’t need to be whipped to peaks, just until bubbles form, then incorporate the flour and baking powder and continue to mix well. The batter is ready.
Storage
You can freeze the egg white pancakes for a few months, and when you want to eat them, just heat them in the microwave or at room temperature
