How to whip egg whites perfectly every time?

Make sure the bowl and your mixer are clean and dry. Any oil or egg yolk will hinder the process and your egg whites won't whip properly.

Do I need cream of Tartar to whip eggs?

No. Some people add salt, sugar, and cream of Tartar but eggs will whip on their own too without a problem. I only add a little bit of fine sea salt.

How do you know when the egg whites are whipped?

You know they are whipped well when there are stiff peaks when you take out the beaters.

How do you fold the egg whites into the batter?

Folding egg whites mean stirring it in by lifting and folding the batter over the egg whites until they're incorporated. Be gentle, if you stir it too much, the egg whites will deflate and turn watery.

There are egg white lumps in the batter, is that ok?

Yes. It's ok if there are a few lumps of whipped egg whites here and there. It's better than over-mixing it.

Greek Yogurt Pancakes (gluten-free)

Ingredients

Units Scale

4 large eggs, separated (you need 4 egg whites and 2 egg yolks)
1 cup greek yogurt
1 tsp vanilla extract
1/2 cup gluten-free flour blend (I like Bob’s Red Mill 1:1 blend)
1/2 tsp baking powder
1/4 tsp fine sea salt
avocado oil for cooking (or sub butter)
For serving: maple syrup, butter, more yogurt, berries, or any other fruit

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Instructions

Start by separating the egg whites from the egg yolks. Add 4 egg whites into a large bowl and set aside until ready to whip.
Into another bowl add 2 egg yolks, 1 cup greek yogurt, 1 tsp vanilla extract, ½ cup gluten-free flour, and ½ tsp baking powder. Mix well until incorporated and set aside.
Add ¼ tsp sea salt to the egg whites and whip until the egg whites are white with stiff peaks.
Add ⅓ of the egg whites into the batter and mix to loosen it up. You don’t have to worry about deflating them here.
Add the rest of the egg whites in two stages and gently fold them into the batter. It’s ok if there are some lumps.
Heat about 1 tsp avocado oil in a large pan over medium-high heat. Spoon the batter on the pan and form pancakes. Lower the heat to medium and cook each pancake for 2-3 minutes on one side, flip, and cook for 1-2 on the other side or until golden. Repeat with the rest of the batter and add more oil as needed.
Best served immediately with maple syrup, berries, butter, or yogurt if desired.

Notes

The recipe calls for four eggs but you only use 2 egg yolks. Save the remaining two for another recipe or just add them to your omelet!

The nutritional information is just an estimate. The accuracy of the nutritional information is not guaranteed. It is counted without any toppings.

Nutrition

Serving Size: 1 pancakes
Calories: 73
Sugar: 1.3 g
Sodium: 92.1 mg
Fat: 2.4 g
Saturated Fat: 1 g
Trans Fat: 0 g
Carbohydrates: 7.6 g
Fiber: 0.2 g
Protein: 4.9 g

Keywords: sugar-free, keto, yogurt, pancakes