Pancakes with Egg Whites, Greek Yogurt, and Rice Flour

Name: Pancakes with Egg Whites, Greek Yogurt, and Rice Flour
Total time: 1200 s
Yield: 8 pancakes
Cuisine: American
Ingredients: 150 g egg whites; 150 g non-fat Greek yogurt; 45 g rice flour; 1/2 tsp baking soda; 1 tsp lemon juice; as needed Sunflower oil,

Liuba @LiuCookpad

Quick to prepare, these pancakes are perfect for a breakfast or a light yet energizing snack. Very versatile, they can be paired with both sweet and savory toppings.

Liuba @LiuCookpad

Quick to prepare, these pancakes are perfect for a breakfast or a light yet energizing snack. Very versatile, they can be paired with both sweet and savory toppings.

Saved

Ingredients

20 min

8 pancakes

150 gegg whites
150 gnon-fat Greek yogurt
45 grice flour
1/2 tspbaking soda
1 tsplemon juice
as neededSunflower oil,

Saved

Steps

20 min

1

In a bowl, whisk the egg whites until slightly foamy, then add the yogurt and continue mixing.
2

Add the rice flour, baking soda, and finally the lemon juice. Mix everything well until you have a smooth, lump-free batter.
3

Heat a non-stick pan, lightly greased with some sunflower oil, and pour in a ladle of batter at a time. When bubbles form across the surface, flip the pancake with a spatula and finish cooking (about 2-3 minutes per side).
4

Serve the pancakes with jam, fresh and dried fruit, hazelnut spread, or if you prefer, with bresaola or cream cheese. You can also freeze them by placing parchment paper between each pancake.