If cholesterol is no issue, it is hard to beat Baked German Pancake (right, photo at left, left, photo below) made with real eggs and butter for a weekend breakfast. Over the years I have tried a variation of this pancake using various brands of "egg product", some working better than others in achieving a puffy pancake. Recently the only "egg products" I was able to find were boxed egg whites. I searched for advice but could find no on-line recipes for puffy egg-white pancakes so decided to experiment.
Alex's Almond Pancakes, I added some almond extract, a definate plus.
Serves 2, maybe 3?
In a medium bowl combine:
1/2 c all-purpose flour
1/2 c fat-free milk
3/4 c egg whites (preferably from fresh eggs)
1 t almond extract
1 T vegetable oil spread such as Earth Balance
Remove from pan, slice into servings and serve with warm maple syrup.
* Bottom photo shows mixture made with fresh egg whites, 2nd from bottom photo shows mixture maded with boxed egg whites.