Pancakes without milk have a mild taste, low calorie content and are suitable for diet menus. Flour will provide the body with fiber, and eggs - vitamins, fats and proteins, which have a positive effect on the microflora of the body and the functioning of the digestive system.
Pancakes on the water
This recipe for making pancakes without milk and dairy products will be useful for those people who have lactose intolerance. If you exclude the egg from the components of this dish, then such pancakes can be eaten in fasting. For cooking you will need:
- 400 g flour;
- egg - 1 pc.;
- 2 tbsp. l. vegetable oil;
- 2 tbsp. l. Sahara;
- salt (to taste);
- 600 ml of water.
Pour flour into a deep bowl, then break an egg into it, add salt and sugar. Next, you need to pour water into the bowl in a small stream, constantly stirring the future dough. After pouring in all the water, stir the dough very thoroughly so that there are no lumps.
Pour vegetable oil into the prepared dough and mix well again. The oil must be added to prevent the pancakes from burning. Preheat a skillet over low heat and pour vegetable oil into it. Using a ladle (or a regular spoon), pour the dough into the pan, fry until golden brown, then turn over to the other side and wait until it acquires the same color.
Pancakes without milk are ready, they can be served with any addition, for example, sour cream, jam, jam or honey, depending on your preference.
Blueberry pancakes without milk
Blueberry jam or jam and pancakes are a delicious combination for a light lunch or dinner. You will need the following products:
- 400 g flour;
- eggs - 2 pcs.;
- 3 tsp baking soda;
- 6 tbsp. l. Sahara;
- salt (to taste);
- 3 tbsp. l. sunflower oil;
- 600-700 ml of water;
- blueberries (fresh, frozen, jam or preserves).
In a deep bowl, combine flour, sugar, water and some salt, and add baking soda on the tip of a knife. Prepare blueberries: sort fresh; defrost frozen naturally; take jam or jam. Place the berries in a bowl and mix well.
In parallel, in another bowl, combine the water and chicken eggs, then combine the two mixtures with each other and stir until smooth. The dough should be thick. Let the dough sit for about 10-15 minutes.
Preheat a frying pan, heat a little sunflower oil. Take a small amount of dough and place evenly in the pan, fry the pancakes over low heat. On each side, you need to bake the pancakes for about 2-3 minutes. Bubbles on the surface will tell you that the pancakes can be turned over. Repeat this way until all the dough is finished. It is best to serve such pancakes hot with the addition of blueberry jam, preserves or jelly. Bon Appetit!
