The Spiced Life

Musings & Recipes From My Kitchen

  • Home
  • About Me
  • FAQ
  • Dishes By Region
  • Archive and Index
  • Creative Cookie Exchange
  • Contact
  • Privacy Policy
You are here: Home / breakfast / A Use For Those Spare Egg Whites: Laura’s Health(ier) Whole Wheat Pancakes

A Use For Those Spare Egg Whites: Laura’s Health(ier) Whole Wheat Pancakes

January 31, 2008 By Laura Leave a Comment

Sharing is caring!

  • Facebook
  • Yummly
  • Twitter
  • Email

I seem to have encountered a lot of recipes lately requiring egg yolks. And my sister had me thinking about pancakes from her post about King Arthur’s pancake recipe [her blog no longer exists so I have no link for you]. So last night when I was thinking about these egg whites I had sitting in my fridge, wondering what to do with them, I started wondering what the whole grain pancake possibilities might be if I whipped the egg whites first to lighten the whole grains. And so these pancakes were born—and they were really good. You would never guess they were whole wheat. I figure they must be healthier with all that whole wheat flour and no egg yolks, right?

I apologize for the lack of pictures. We usually have oatmeal and yogurt for breakfast, so my kids are used to breakfast being on the table right away on weekday mornings, so they were not going to wait for me to take pictures of the pancakes before serving them! So just picture thick and fluffy, but not really airy, golden pancakes—you’ve got the idea.

Laura’s Health(ier) Whole Wheat Pancakes

Ingredients

5 large egg whites

1 ¼ cups low fat buttermilk

5 ½ oz whole wheat pastry flour

2 oz AP flour

2 t vanilla

3 T melted unsalted butter

1 T olive oil

¾ t salt

2 t baking powder

3 T sugar

In a large mixing bowl (but not the bowl of your mixer unless you own multiple of those) whisk together the flours, salt, sugar and baking powder. In a second bowl or measuring cup mix together the buttermilk, oil and vanilla.

Meanwhile, using the whip attachment to a stand mixer (or a hand held mixer) whip the egg whites until they form fairly stiff but still glossy peaks.

Pour the buttermilk mixture into the flour mixture and stir until the flour is totally moistened (do not overstir). Pour in the melted butter and mix it in. Remove ¼ of the egg whites and quickly but vigorously stir them into the batter. Then gently fold the remaining egg whites into the batter. Fold until there are no lumps of egg whites remaining.

Heat a nonstick skillet (or seasoned cast iron) on medium heat. It may take you the first pancake of adjusting up and down and watching carefully to find a good heat setting. For me, after that first pancake (my heat takes forever to warm up if I don’t set it at least the
halfway mark) it was medium low—the pancakes are thick enough that to have the heat any higher would mean the outsides burned before the insides cooked. Dollop the batter by the one-third cupful onto the skillet and gently spread a bit with whatever spoon or ladle you are using. When they bubble up and start to lightly brown at the edges, flip the pancake.

This recipe made 7 filling pancakes for us—7 weekday servings, maybe more like 3 on a luxurious, leisurely weekend morning.

Filed Under: breakfast, buttermilk, pancakes, whole grains

« Thai Chicken Soup with Coconut Milk, Sweet Potato & Red Grapes
Snuggle Bug and Ornery get a bath! »

Leave a Reply Cancel reply

Your email address will not be published. Required fields are marked *

Recipe Rating




This site uses Akismet to reduce spam. Learn how your comment data is processed.

Hi! I’m Laura and I am a recovering history major who has re-channeled all of my passion for learning about the history of different countries to learning about their food culture. That doesn’t mean every dish on here is strictly authentic, but it does mean that even my adaptations are not undertaken lightly. My goal is to show you–by doing–that these dishes are possible in your kitchen. Including desserts because I have quite the sweet tooth! Read More…

Twitter Facebook Pinterest Instagram
Enter your email here and never miss a post!

Popular Posts

  • Restaurant Style Beef Vindaloo
  • Taralli Dolci di Pasqua (Southern Italian Easter Cookies): #CreativeCookieExchange
  • Moroccan Inspired Couscous Bowl with Ground Beef, Veggies and Caramelized Onions (redux)
  • Mexican Ramen Bowl
  • Grandma’s Beef and Noodles
  • North Indian Baked Eggs: Review of Seven Spoons
  • Bengali Mahi Mahi with Mustard Seeds
  • Saag Gosht (Beef in Fragrant Spinach Sauce)
  • Ash-e Anar (Persian Pomegranate Soup with Meatballs)
  • Middle Eastern Scrambled Eggs with Meat and Onion: Review of An Edible Mosaic

Copyright © 2008–2023 The Spiced Life