one ingredient pancakes

Do you miss pancakes because they spike your blood sugar? Miss no more! This recipe was adapted from Selina Abbew. You can see my own video recipe here. Number of Servings: 4…or more than you think!

3 eggs, separated

Place egg whites in mixing bowl and mix on high until they are stiff and you can turn the bowl upside down without them falling out! MAKE THEM SUPER STIFF. Then empty the bowl or grab a new bowl, and now mix just the yolks, on high, until creamy.

Here’s the tricky part: depending on the weather (yes, really) and your mood (who knows, right?), the ratio of egg whites to yolks can be up to you. I find that 1:1 ratio doesn’t work great, as the pancakes end up flattening as soon as they leave the skillet. First, add a small amount of whipped yolks SLOWLY to the stiffened egg whites, and fold by hand SLOWLY with a spatula. Then, gently dollop the mixture onto a hot, oiled, medium-heat skillet and shape into a medallion, about 3-4 inches in diameter. Be sure to make a test pancake first! See how it cooks and then you can add more yolks to the whites if desired. Another option is to omit the yolks entirely! Make sure to use all the batter because it becomes watery if stored in the fridge and doesn’t work out well.

Once cooked, you can add butter, blueberries or raspberries, and if desired, a small drizzle of real maple syrup. I have added full fat yogurt on top as well. And of course some protein sides like bacon or sausage! And voila, you got a high protein, good fat, low carb brunch, baby.