These lighter old fashioned pancakes are made with lighter ingredients. Yet they are super fluffy and so good that my kids ate them straight off the pan. They couldn't resist!
In a bowl, mix together the flour, salt, baking powder.
In another bowl, beat the egg whites using an electric mixer until a peak forms. Add the milk, honey, corn oil and vanilla extract and beat just until combined.
Pour half of the egg mixture into the flour mixture and mix to combine. Add the remaining egg mixture and mix to form a batter.
Heat up a skillet on low heat or griddle then lightly brush with corn oil. Add a quarter cup of the batter and gently swirl to make a circle (or something like it. ha). Let it cook until bubbles form at the top. About 2-3 minutes. Flip to the other side and let it cook for another 2 minutes. Repeat process with the rest of the batter.
Serve warm with your favorite pancake toppings! To maintain the healthier path, I suggest serving it with some Greek yogurt and fresh fruit. Enjoy!
1. Use a non-stick pan for best results with these pancakes.
2. To reheat pancakes, place on a plate, cover with paper towel and heat on high for 1 minute in the microwave.
3. These pancakes freeze well so I suggest you make a big batch and freeze for future breakfasts.