Those who follow the figure should not give up homemade baked goods. Make low-calorie pancakes - they can be eaten with yogurt or honey, stuffed with meat, vegetables or fruits. Use existing recipes or invent your own - diet homemade pancakes can be one of your signature dishes.
Features of low-calorie pancakes
Reducing the calorie content of pancakes will help the refusal of some familiar ingredients. Opt for yeast-free recipes - a small amount of baking soda or whipped proteins will provide splendor to the products. Instead of wheat flour, you can use less high-calorie buckwheat or oat flour, and replace butter with vegetable oil. Add non-fat milk to the dough instead of full-fat milk. Delicious pancakes can also be made with water - especially if you choose a soda that has a neutral flavor.
To reduce the calorie content of pancakes, fry them in a Teflon skillet without greasing it.
Low-calorie pancakes can be stuffed to make them a hearty meal for lunch or dinner. Choose a light filling - stewed vegetables, finely chopped chicken fillet with mushrooms, green onions with an egg, low-fat cottage cheese, fruits or berries. Create your own filling recipes by adding a variety of spices to the base products.
Diet pancakes on mineral water
Try to cook light mouth-watering pancakes with mineral water - it will make the dough airy, and the finished products - tender and beautiful.
You will need:
- 250 ml of sparkling water with a neutral taste;
- 80 g of wholemeal flour;
- 2 tablespoons of sugar;
- a pinch of vanillin;
- 2 tablespoons of refined vegetable oil;
- 2 eggs;
- 0.25 teaspoon of salt.
Beat eggs with sugar and vanilla. Pour in vegetable oil, add salt and grind the mixture well. Pour in half the flour in portions, stirring thoroughly so that no lumps remain. Add mineral water and remaining flour. Stir the dough, let it rest for 10 minutes, and then bake the pancakes in a dry Teflon skillet. Brown them on both sides and keep warm until serving.
Buckwheat pancakes with milk
The whipped protein will add fluffiness to the products. Instead of skim milk, you can use regular milk, half diluted with water.
You will need:
- 100 g of buckwheat flour;
- 250 ml skim milk;
- 2 egg whites;
- 1 tablespoon of vegetable oil;
- 0.25 teaspoon of salt;
- 30 g of sugar.
The consistency of the dough should resemble liquid sour cream. If it gets too thick, dilute it with water. Thicken the overly thin mixture with additional flour.
Heat the milk, mix it with sugar, salt and vegetable oil. Whisk the whites into a strong foam. Pour buckwheat flour into the milk mixture, rub thoroughly and add the proteins, gently stirring the dough from top to bottom. Bake the pancakes immediately.
