Egg White Protein Pancakes

Egg White Protein Pancakes

Mia

These Egg White Protein Pancakes are a game-changer for anyone following the Optavia diet who thought they had to give up fluffy, satisfying pancakes forever. By whipping egg whites to soft peaks and gently folding in a minimal amount of almond flour, these pancakes achieve an incredibly light and airy texture that rivals traditional pancakes—without the carbs, sugar, or guilt. Each bite delivers pure protein power while satisfying your breakfast cravings.

What makes these pancakes truly special is their simplicity and versatility. The whipped egg whites create natural volume and fluffiness, while the touch of almond flour provides just enough structure to hold everything together without adding excessive carbohydrates. A hint of vanilla extract and a pinch of sweetener keep them pleasantly flavored without compromising your nutrition goals. The result is a stack of golden, fluffy pancakes that cook up beautifully in minutes.

Topped with fresh berries—which add antioxidants, fiber, and natural sweetness—these pancakes transform into a complete, balanced breakfast that fits perfectly within Optavia's Lean & Green guidelines. Whether you're rushing through a busy weekday morning or enjoying a leisurely weekend breakfast, these protein pancakes deliver satisfaction and nutrition in every bite. At just around 150 calories per serving with over 20 grams of protein, they're proof that healthy eating doesn't have to mean sacrificing the foods you love.

Mia

Mia

Recipe Author: Welcome to Mia's Kitchen, where every recipe is plant-forward, anti-inflammatory, and full of flavor. Her meals make it easy to eat well, support gut health, and enjoy balanced, wholesome cooking at home.

Nutrition

16 minutes
None servings
152 calories
Fat 4.50g
Carbs 6.00g
Protein 22.00g

Ingredients

6 largeegg whites, separated from yolks
2 tbspalmond flour
1/2 tspvanilla extract
1/4 tspbaking powder
1 pinchsalt
1 tspzero-calorie sweetener, such as stevia or monk fruit (optional)
as needed Nonecooking spray, non-stick
1/2 cupfresh strawberries, sliced
1/2 cupfresh blueberries

Equipment

measuring spoons
measuring cups
small mixing bowl
large mixing bowl
spatula
electric hand mixer or stand mixer
non-stick skillet or griddle
wide spatula for flipping

Atkins Diet

Perfectly suited for the Atkins Diet, especially during the Induction phase, with extremely low net carbs from almond flour and zero sugar. The egg white protein and zero-calorie sweetener align perfectly with Atkins' strict early-phase requirements.

Ketogenic Diet

An excellent keto-friendly recipe with extremely low net carbs from almond flour, high protein from egg whites, and minimal carbohydrate content. The zero-calorie sweetener and berries keep the recipe within strict ketogenic macronutrient guidelines.

Low-Carb Diet

These pancakes are ideal for low-carb diets, using just 2 tablespoons of almond flour and containing minimal carbohydrates. The high protein content and low-carb ingredients make this a perfect alternative to traditional high-carb pancakes.

Optavia

These pancakes are perfectly aligned with Optavia's Lean & Green guidelines, featuring low-calorie egg whites, minimal almond flour, and fresh berries. With high protein content and low carbohydrates, they fit the Optavia diet's strict nutritional requirements.

Instructions

1

Separate the egg whites from the yolks, ensuring no yolk gets into the whites. Place egg whites in a large, clean mixing bowl.

2 min
2

Using an electric hand mixer or stand mixer on medium-high speed, beat the egg whites until they become frothy and begin to form soft peaks, about 2-3 minutes.

4 min
3

In a small bowl, combine the almond flour, baking powder, salt, and sweetener (if using). Mix well to break up any lumps.

1 min
4

Add the vanilla extract to the whipped egg whites and gently fold it in with a spatula using a circular motion.

5

Sprinkle the almond flour mixture over the whipped egg whites and gently fold it in using a spatula, being careful not to deflate the whites. Use a folding motion from the bottom up until just combined.

1 min
6

Heat a non-stick skillet or griddle over medium-low heat and lightly coat with cooking spray.

2 min
7

Spoon about 1/4 cup of the egg white batter onto the heated skillet for each pancake. The batter will be fluffy and light. Gently shape into rounds if needed.

8
3 min

Cook for 2-3 minutes on the first side until bubbles form on the surface and the edges look set. The bottom should be golden brown.

9
3 min

Carefully flip the pancakes using a wide spatula and cook for another 2-3 minutes on the second side until golden brown and cooked through.

10

Transfer cooked pancakes to plates and repeat with remaining batter, re-spraying the skillet as needed.

2 min
11

Top each serving with fresh sliced strawberries and blueberries. Serve immediately while warm.

Frequently Asked Questions