The unprocessed bran flakes add a little dignity and bite to these all-natural, very economically made low carb egg white pancakes. The high fiber content of the unprocessed bran flakes drops the effective carb count to just 6 grams!
1/4 cup unprocessed bran flakes
10 large egg whites
1/4 tsp cream of tartar
1 packet artificial sweetener
1/8 tsp ground cinnamon
Whip room temperature egg whites and cream of tartar with hand mixer until stiff peaks develop (if you neglect to do this, your pancakes will have a flat, omelet-like texture). Fold in remaining ingredients and mix well. The batter will be stiff and foamy. Spray skillet with non-stick cooking spray and spoon in batter. Cook until each side is lightly browned. Serve with butter replacement and sugar-free syrup if desired.
Kitchen Tip: Cream of Tartar isn't a liquid cream, it's a fine powder found in the spice aisle at the supermarket. Cream of tartar is a baker's secret to maintaining the fluff and height of egg whites that have been beaten into a stiff foam. It helps maintain form while being mixed with other heavier ingredients in merengues and icings.