Description
Light and fluffy blueberry pancakes made with egg whites and creamy mozzarella cheese, perfect for breakfast or brunch.
Ingredients
Scale
- 1 cup all-purpose flour
- 2 tablespoons sugar
- 1 tablespoon baking powder
- 1/4 teaspoon salt
- 1 cup egg whites (about 8 large eggs)
- 1 cup milk
- 1 teaspoon vanilla extract
- 1 cup fresh blueberries
- 1/2 cup shredded mozzarella cheese
Instructions
- In a large bowl, whisk together the dry ingredients until well combined, ensuring there are no lumps.
- In another bowl, beat the egg whites until frothy. Mix in the milk and vanilla extract until smooth.
- Pour the wet mixture into the dry ingredients. Stir gently until just combined; a few lumps are okay.
- Carefully fold in the blueberries and mozzarella cheese.
- Preheat a non-stick skillet over medium heat (around 350°F).
- Pour 1/4 cup of batter onto the skillet for each pancake. Cook until bubbles form on the surface, about 2-3 minutes.
- Flip the pancakes and cook for another 2-3 minutes until golden brown.
- Serve warm with your favorite syrup or toppings.
Notes
Avoid overmixing the batter to ensure fluffy pancakes. Use fresh ingredients for the best flavor and texture.
- Prep Time: 15 minutes
- Cook Time: 15 minutes
- Category: Breakfast
- Method: Cooking
- Cuisine: American
Nutrition
- Serving Size: 1 pancake
- Calories: 250
- Sugar: 5g
- Sodium: 220mg
- Fat: 5g
- Saturated Fat: 2g
- Unsaturated Fat: 3g
- Trans Fat: 0g
- Carbohydrates: 40g
- Fiber: 2g
- Protein: 10g
- Cholesterol: 0mg