Time: 45 minutes. Beating the egg whites and folding them into the batter makes these hearty, nutritious pancakes surprisingly light in texture.

This Story Originally Appeared On sunset.com

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Credit: Annabelle Breakey; Styling: Randy Mon

Recipe Summary test

Yield:
Makes 12 pancakes
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Ingredients

Ingredient Checklist

Directions

Instructions Checklist
  • Preheat oven to 200°. In a medium bowl, whisk yolks. Whisk in honey, 2 tbsp. oil, buttermilk, and vanilla. In a separate bowl, whisk together flours, baking soda, salt, and baking powder. Whisk into wet ingredients until just combined. Stir in oats.

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  • Heat remaining 1 tbsp. oil in a large nonstick frying pan over medium heat. Meanwhile, in a separate bowl, beat egg whites with a whisk or electric mixer until stiff peaks form. Fold into batter.

  • Swirl oil to coat pan; pour excess into a heatproof cup. Ladle batter into pan in 1/3-cup portions and cook until bubbles form and edges look dry, 3 to 5 minutes. Flip pancakes and cook until browned, 3 minutes more. Keep warm on a baking sheet in oven as you cook. Serve with warm Raspberry Honey or maple syrup.

  • *Available at most Whole Foods Markets.

  • Note: Nutritional analysis is per pancake, with 1 tbsp. Raspberry Honey.

Nutrition Facts

192 calories; calories from fat 30%; protein 5.7g; fat 6.4g; saturated fat 1.1g; carbohydrates 29g; fiber 2.6g; sodium 277mg; cholesterol 55mg.
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