In a large mixing bowl, whisk together the white whole wheat flour, baking powder, and a pinch of salt. This helps ensure even distribution of the leavening agent, which is essential for fluffy pancakes. Pay attention to the mixture's texture; it should be light and airy.
Next, add the egg whites to the bowl. Whisk them vigorously until they become slightly frothy. This step is crucial as it introduces air into the batter, making the pancakes light and fluffy.
Pour in the unsweetened almond milk and add the vanilla extract. Stir gently to combine the wet and dry ingredients until you achieve a smooth batter. Be careful not to over-mix; a few lumps are perfectly fine!
Once your batter is ready, heat a non-stick pan over medium heat. Lightly coat it with a healthy oil using an oil sprayer. This will prevent sticking and ensure your pancakes cook evenly.
Pour a ladleful of batter onto the heated pan. Watch as it spreads and bubbles start to form on the surface; this is a sign that it’s time to flip. A golden-brown color indicates perfect cooking.
Carefully flip the pancake using a spatula and cook for another minute or two until both sides are golden. Repeat this process until all the batter is used up, making sure to adjust the heat if necessary to prevent burning.
Finally, serve your pancakes warm, stacked high, and topped with your favorite additions. Whether it's a drizzle of maple syrup, a handful of fresh berries, or a dollop of yogurt, the choice is yours!
