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Sift the flour and baking powder together into a large bowl and stir through the sugar to combine.
Make a well in the centre.
Mix the egg, milk and vanilla together and pour into the well.
Whisk to slowly incorporate the dry ingredients together with the wet until just combined, then add the egg whites and stir to a smooth mixture.
Cover with plastic wrap and rest in the fridge for at least 2 hours (preferably overnight).
Heat a non-stick pan over low-medium heat. Don't add any butter or oil to the pan.
Add a half cup of batter and allow to cook for 4-5 minutes.
When the pancake is golden brown and the uncooked surface is covered with bubbles, flip the pancake and cook for a further 2-3 minutes, wiggling the top of the pancake with your fingers to see if the batter inside is cooked.
Repeat for the remaining batter.