Light and airy fluffy rhubarb pancakes with a tangy twist—perfect for a quick and healthy breakfast.

Scale

1 cup (125 g) all-purpose flour

1 tablespoon sugar

1/2 teaspoon baking powder

Pinch of salt

1 egg, separated

3 sticks rhubarb, cut into centimeter chunks

2/3 cup (150 ml) milk

1 teaspoon vanilla extract

1 tablespoon vegetable oil or cooking spray

1. Microwave chopped rhubarb for 1 minute until soft, then let it cool.

2. Separate the egg yolk and white into different bowls.

3. Whisk flour, baking powder, salt, sugar, milk, vanilla, and egg yolk to form batter.

4. Whisk egg white to soft peaks.

5. Drain rhubarb and gently fold into batter.

6. Fold whipped egg white into the mixture.

7. Heat a lightly oiled pan on low heat and add 2 tablespoons of batter per pancake.

8. Cook until golden on both sides, then serve with maple syrup.

Drain rhubarb well to avoid excess moisture.

Use cooking spray for a lower-fat option.

Pancakes freeze well for up to 2 months.

Keywords: Fluffy Rhubarb Pancakes, Breakfast Pancakes, Quick Breakfast Recipe, Fat Free Pancakes