White Whole Wheat German Pancake {made with egg whites}
This “healthier’ German Pancake is packed with natural protein from egg whites and increased fiber from whole wheat flour yet hasn’t lost the fluffy buttery taste of an original German Pancake.
- Prep Time: 10 min
- Cook Time: 20
- Total Time: 30 min
- Yield: 9 servings 1x
- Category: Pancakes
- Method: Baking
- Cuisine: Breakfast
Ingredients
Scale
For the Pan:
- 1– 2 Tablespoon butter for the pan
German Pancakes:
- 3 eggs
- 6 egg whites
- 1 cup milk (unsweetened almond milk or regular milk)
- 1/2 tsp vanilla extract
- 1/2 cup white flour
- 1/2 cup whole wheat flour*
- 1/4 tsp salt
Instructions
- Preheat oven to 375 degrees
- Place butter in 9 x13 in glass baking dish or 12 in skillet. Place in oven while preheating to melt the butter.
- Add all pancake ingredients in a blender and mix thoroughly.
- Take preheated pan out of oven and swish butter all around the pan.
- Pour batter in pan and bake for 20- 25 min or until puffy and golden.
- Enjoy!
Notes
*Can use all white flour! Also…Brady usually doubles it and we finish it NO problem!
Nutrition
- Serving Size: 1 square
- Calories: 125
- Sugar: 0.3 g
- Sodium: 156.6 mg
- Fat: 5.3 g
- Carbohydrates: 10.7 g
- Protein: 8 g
- Cholesterol: 186 mg