In a large bowl, combine flour, milk and salt until smooth.
In another bowl, use electric beaters to whisk white eggs until soft peaks form. Gently fold the egg whites into the flour mixture. Add in the parsley, garlic, oil and bacon. Mix together but don’t overmix.
Heat a large nonstick skillet over high heat. Melt butter. Pour ¼ cup batter to make one pancake and cook until bubbles appear on the surface. Flip pancake and cook on the other side until nicely golden. Repeat with remaining batter until none is left. You will make about 11 pancakes.
Serve with more bacon, brown butter and honey.
Nutrition information does not include topppings
You can swap 1 tablespoon olive oil to 1 tablespoon melted bacon grease if you want more bacon flavor.
Make it cheesy by adding 1/4 to 1/2 cup parmesan or grated cheddar in the batter.