Fuel Fridays 2/20/2026

Feb 20, 2026

Kerry Sproles

2 min read

Preheat the oven to 375F (190C).
Next, add the egg whites and vanilla to a bowl (or stand mixer).
Mix for 5–7 minutes, or until stiff peaks form. The mixture should be thick and glossy.
To test if it’s ready, carefully turn the bowl upside down — the egg whites should stay in place without sliding out.
Now, use a silicone muffin tin and spray it lightly. With a big spoon or ice cream scoop, scoop the egg white mixture into each slot.
Tip: you can do this on a baking sheet as well that is lined and sprayed and make dollops onto it.
Bake at 375F (190C) for 15 minutes. Take them out and gently run a butter knife around each one to loosen them. You can enjoy right away or set onto a wired rack for a few minutes so they don’t steam.
Dust with powdered sugar, berries, or maple syrup and enjoy!
Note: Additional toppings are not included in the calories

Liquid egg whites: Instead of separating egg yolks, you can use a carton of liquid egg whites for convenience. Just make sure it’s pure egg whites and doesn’t contain any additives or they won’t fluff.
Stabilizer: Add a pinch of cream of tartar to stabilize your egg whites and help stiff peaks form.
Protein boost: After peaks form, gently fold a scoop of protein powder for an extra macro boost. Don’t over-mix, or your pancakes may deflate.
Flavorings: Add in a touch of vanilla extract or other extracts such as lemon for extra flavor.
Baking methods: You can bake these on a parchment lined baking sheet if you don’t have a silicone muffin pan. Place scoops of the mixture on the sheet and do not mash for fluffiest results.