Fluffy Egg Pancakes Recipe
Ingredients:
- 4 large eggs, separated into whites and yolks
- 2 tbsp egg white powder
- 1 tsp plain gelatin
- 1-2 tbsp butter or tallow (for cooking)
- Whipped cream (optional, with added vanilla for flavor)
- Melted butter (for serving)
Instructions:
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Prepare Egg Whites:
- Separate the egg whites from the yolks and place them into a large mixing bowl.
- Add 2 tablespoons of egg white powder to the egg whites.
- Using a hand mixer or stand mixer, beat the egg whites until soft peaks form. This might take a couple of minutes.
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Prepare Egg Yolks:
- In a separate bowl, whisk together the egg yolks and 1 teaspoon of plain gelatin until the mixture is smooth and fully combined.
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Combine the Two Mixtures:
- Gently fold the whipped egg whites into the egg yolk mixture. Be careful not to deflate the whipped egg whites too much—fold until just combined.
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Cooking the Pancakes:
- Heat a skillet or non-stick frying pan over medium heat.
- Add 1-2 tablespoons of butter or tallow to the skillet, allowing it to melt and coat the surface.
- Using a spoon or ladle, spoon the batter into the skillet to form small pancakes (about 2-3 inches in diameter). Cook for 2-3 minutes or until the edges begin to set and the bottom turns golden brown.
- Carefully flip the pancakes and cook for another 1-2 minutes on the other side until golden.
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Serve:
- Serve your fluffy pancakes with whipped cream (add vanilla to the cream for extra flavor) and drizzle with melted butter.
- You can also add a little bit of cinnamon or low-carb syrup if you’d like!
Notes:
- These pancakes will be light and fluffy, thanks to the whipped egg whites and gelatin.
- If you want a richer flavor, you can add a little bit of vanilla extract to the yolk mixture before folding in the whites.
Enjoy your indulgent but light Sunday pancake experience!