Are egg yolks neccessary for proper pancake structure in flourless pancakes?
I have read many great things about the surfacing two-ingredient egg/banana pancake recipes... However, I am a fitness nut and don't want to overdo it on the cholesterol, which is found in the yolk.
Question: Does this recipe work if I use two egg whites only (instead of eggs with the yolk)?
Best Answer
Will it "work" in the sense that the batter on the skillet will coagulate and form a solid flat pancake-like thing? Yes, it should. That doesn't mean you'll necessarily like the results.
Keep in mind that the egg/banana pancakes aren't really producing something that tastes like or has the texture of a standard "pancake" (or even most gluten-free "flourless" pancakes). The result will be something like a cross between banana-flavored custard and the middle of a piece of French toast.
However, yolks provide flavor and some tenderness (mostly due to the fat in them, which isn't present in the whites). If you remove them, you might not like the flavor that results, so you might consider adding an alternative fat and/or something that can give more flavor (e.g., vanilla, complementary spices like cinnamon, nutmeg, etc.). The "structure" shouldn't be worsened much without the yolks, but these "pancakes" don't tend to rise much anyway. If you want something with a more airy texture somewhat closer to "normal" pancakes, you might want to add a small amount of baking powder and/or beat the egg whites and fold them in.
(Of course all of these additions and substitutions sort of defeat the purpose of the "super fast and easy" two-ingredient "pancake," but it really depends on whether you like the flavor and texture that results when you try to cook them, or whether you want to take a few extra steps to improve them.)
Pictures about "Are egg yolks neccessary for proper pancake structure in flourless pancakes?"
Quick Answer about "Are egg yolks neccessary for proper pancake structure in flourless pancakes?"
Yes, it should. That doesn't mean you'll necessarily like the results. Keep in mind that the egg/banana pancakes aren't really producing something that tastes like or has the texture of a standard "pancake" (or even most gluten-free "flourless" pancakes).Can you leave out eggs in pancake mix?
Applesauce. Fruit purees are a well-known substitute for eggs and for oil in recipes since they add moisture and a bit of binding. Use \xbc cup applesauce to replace 1 egg in pancakes.How important are eggs in pancakes?
The reason for eggs in a pancake recipe is to bind the dry ingredients (flour, baking powder, salt) with the wet ingredients (milk or water). Good pancake batter needs a binder and therefore, eggs work great.What ingredient keeps the pancake from falling apart?
Eggs help the batter hold together and keep the pancakes moist. Egg whites, with two for every egg they replace, will work.Do you put a whole egg in pancakes?
The Secret to the Best Pancakes Whipping your egg whites. Instead of just mixing in the whole egg, you separate the yolks and the whites. The yolks get mixed in, but the egg whites get beaten until they have stiff peaks. This means that when you take the beater out, the egg whites will stand up on their own.Flourless Banana Pancakes - 3 Ingredients
Sources: Stack Exchange - This article follows the attribution requirements of Stack Exchange and is licensed under CC BY-SA 3.0.
Images: Monstera, Monstera, Monstera, Flora Westbrook