Perfectly Whipped Egg White Pancakes

This morning, I sat in front of my computer contemplating which recipe to post. I was sad about finishing off the last white chocolate macadamia nut muffin last night, and I was also dreaming of these tasty Sunday morning pancakes. I couldn’t possibly decide, so thank goodness for the Instagram polls. And as you probably already guessed, the pancakes won!
A couple of weekends ago, Kyle and I treated ourselves to delicious pancake stacks before the gym. Not only were these stacks delicious, but they were also healthy! They’re gluten free and dairy free.

When I was in high school, my mom used to make blueberry & lemon ricotta pancakes that were fluffed up with beaten egg whites. They were my favorite. I decided to use her recipe but spin it around without the ricotta, substitute the sugar and flour, and add in some special ingredients. If you are interested in my mom’s recipe, let me know, and I’ll have her send it over, and I’ll post it! 


5 from 1 vote

Whipped Egg-White Pancakes

Course Breakfast
Prep Time 15 minutes
Cook Time 5 minutes
Total Time 20 minutes
Servings 6 Medium Pancakes
Calories 97 kcal


  • 2 Large Extra Ripe Bananas (mashed)
  • 1 Tablespoon Cream of Tartar
  • 1 Tsp Ground Cinnamon
  • 1/2 Tsp Cloves
  • 1 Cup Egg Whites
  • 1/2 Cup All-Purpose Gluten Free Flour
  • 1 Tsp Vanilla


  1. In an electric mixer, mix the egg whites and cream of tartar together on high speed for about three minutes. 

  2. Slowly mix in the mashed banana, vanilla, flour, cloves and ground cinnamon. 

    *if you need to add more flour, do it by the tablespoon. 

  3. Heat a greased pan to medium-high.

  4. Add 1/3 cup-sized portions onto the pan. Add your choice of toppings (blueberries, chocolate chips, bananas)

  5.  Cook about 1 minute on each side. 

I love making pancakes for breakfast because they are so customizable. I am a blueberry-lemon girl! I filled my pancakes with lemon zest and giant blueberries. Kyle is all about peanut butter and chocolate chips. 
And I don’t understand people who can eat pancakes without syrup. It’s the best part! I usually top my pancakes with scrambled eggs and mix it all together. It’s much sloppier after the photos. 
We also love pancakes before a good workout because they provide lots of energy, extra protein, and keep you full all workout long. What I love about this recipe is that the pancakes are incredibly fluffy and airy inside, but the top layer is slightly crispy like a waffle.
Questions for you!

  1. What is your favorite pancake flavor?
  2. Do you love maple syrup on pretty much everything?


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