Fluffy Blueberry Egg White Pancakes
Indulge in these delightful Fluffy Blueberry Egg White Pancakes, a scrumptious breakfast option that's both light and satisfying. Made without milk and enhanced with the natural sweetness of blueberries, these pancakes are perfect for anyone seeking a milk-free breakfast that doesn't compromise on flavor. The combination of white flour and sugar blends creates a fluffy texture, while egg whites add protein to keep you energized throughout the morning. Ideal for brunch gatherings or a cozy family breakfast, these pancakes are quick to make and enjoyable to share!
N/A
Servings
N/A
Calories
9
Ingredients
Ingredients
white flour
1 cup (Sifted)
Splenda Sugar Blend for Baking
2 tablespoons (N/A)
Splenda brown sugar blend
1 tablespoon (N/A)
baking powder
2 1/4 teaspoons (N/A)
salt
1/4 teaspoon (N/A)
butter
3 tablespoons (Melted)
water
3/4 cup (N/A)
egg whites
2 (Whipped)
frozen blueberries
1/2 cup (N/A)
Instructions
1
Begin by sifting the white flour, Splenda Sugar Blend for Baking, Splenda brown sugar blend, baking powder, and salt into a medium mixing bowl to ensure a uniform mixture.
2
In a separate small bowl, melt the butter in a frying pan over low heat until fully melted. Once melted, combine the butter with the water and whipped egg whites; mix thoroughly until well blended.
3
Gently fold the frozen blueberries into the dry ingredients until evenly distributed, taking care not to mash them.
4
Pour the liquid mixture into the bowl with the dry ingredients. Stir gently until just moistened; it’s okay if there are some lumps in the batter.
5
Heat a non-stick skillet or griddle over medium-high heat. Once hot, pour a ladleful of batter onto the skillet for each pancake. Cook until the surface begins to bubble and the edges appear set, about 3-4 minutes.
6
Carefully flip each pancake and cook the other side until golden brown, approximately an additional 3-4 minutes. Continue until all batter is cooked.
7
Serve warm, drizzled with syrup or topped with additional blueberries if desired.
Nutrition Information
Frequently Asked Questions
Frequently Asked Questions
What are Fluffy Blueberry Egg White Pancakes?
They are a light and satisfying breakfast option made with white flour, blueberries, and whipped egg whites, designed to be milk-free.
Are these pancakes dairy-free?
While they are milk-free, the recipe uses butter; you would need to substitute the butter with a plant-based oil to make them completely dairy-free.
What is used instead of milk in this recipe?
This recipe uses 3/4 cup of water combined with melted butter and egg whites instead of milk.
How many egg whites are required?
The recipe calls for 2 egg whites, which should be whipped before mixing.
What type of flour is used for these pancakes?
One cup of sifted white flour is used as the base for the batter.
What sweeteners are included in the recipe?
The recipe uses 2 tablespoons of Splenda Sugar Blend for Baking and 1 tablespoon of Splenda brown sugar blend.
How much baking powder is needed?
You will need 2 1/4 teaspoons of baking powder to ensure the pancakes are fluffy.
Should I use fresh or frozen blueberries?
The recipe specifically calls for 1/2 cup of frozen blueberries.
How should the dry ingredients be prepared?
You should sift the white flour, sugar blends, baking powder, and salt together into a medium mixing bowl.
How do I prepare the egg whites?
The egg whites should be whipped before being combined with the water and melted butter.
What is the first step in the instructions?
The first step is sifting the dry ingredients to ensure a uniform mixture.
How do I combine the wet ingredients?
Melt the butter first, then mix it thoroughly with the water and whipped egg whites in a separate bowl.
When do I add the blueberries?
Gently fold the frozen blueberries into the dry ingredients before adding any liquid.
Why should I fold the blueberries gently?
Folding them gently ensures they are evenly distributed without being mashed into the flour.
Is it okay if the batter has lumps?
Yes, stir until just moistened; having some lumps in the batter is perfectly fine.
What heat setting should I use for cooking?
Heat a non-stick skillet or griddle over medium-high heat.
How much batter should I use per pancake?
Use one ladleful of batter for each pancake.
How long do the pancakes cook on the first side?
They should cook for about 3-4 minutes until the surface begins to bubble and the edges appear set.
How long should I cook the second side?
Flip the pancake and cook for an additional 3-4 minutes until it is golden brown.
What are the serving suggestions?
Serve them warm, drizzled with syrup or topped with additional blueberries.
What makes these pancakes fluffy?
The combination of sifting the flour, using a generous amount of baking powder, and including whipped egg whites creates the fluffy texture.
Is there salt in the recipe?
Yes, the recipe includes 1/4 teaspoon of salt.
How many ingredients are in this recipe?
There are 9 total ingredients.
Is this recipe suitable for brunch?
Yes, it is described as ideal for brunch gatherings or cozy family breakfasts.
Is this a quick recipe?
Yes, the description notes that these pancakes are quick to make.
Can I use a regular griddle?
Yes, either a non-stick skillet or a griddle is recommended.
What is the role of egg whites in this dish?
The egg whites add protein and contribute to the light, energized feeling the breakfast provides.
What kind of butter preparation is needed?
The butter should be melted over low heat before being mixed with other liquids.
What tags are associated with this recipe?
Tags include breakfast, pancakes, milk-free, blueberries, healthy, quick meal, brunch, and easy recipe.
Does the recipe contain brown sugar?
Yes, it uses 1 tablespoon of Splenda brown sugar blend.