I always wondered why add sugar to pancake dough, because they are already delicious. In our family, pancakes were always baked without sugar, and I have never eaten tastier pancakes than these. No matter how much I treat my friends to pancakes, it’s not the same! Of course, with or without sugar is a matter of taste and habit. But once, after trying the pancakes prepared my way, everyone asks for the recipe. It's pretty simple. In general, sugar-free baking is now becoming more and more relevant.
I usually take 1 liter of milk or a little more. I add all other products as God pleases. But to make it easier for you to navigate, I provide a list of ingredients with approximate volumes. In addition to milk, we will need:
Eggs - 3–4 pieces
Flour - 2–3 cups
Sunflower oil - 3–4 tbsp. spoons
Break the eggs into a large bowl. Add a little salt to them and beat everything well. Pour a little less than a glass of milk and stir well. It's the flour's turn. I sprinkle it, as they say, “by eye.” Pour in and stir at the same time to make a dough with the consistency of very rich sour cream. This is important, since it is easier to break up all the lumps in such a mixture.
When the dough has become homogeneous, begin to add milk in small portions. They poured half a glass - stirred, added more - stirred again. Continue this way until the dough becomes liquid enough to easily pour into the pan. But don't overdo it! If in doubt, don't throw out all the milk. Let the dough be thicker. When we start baking, we will understand whether it is worth diluting it.
Finally, pour the sunflower oil into the dough and stir well. Oil is added to prevent the pancakes from sticking to the pan. If you add too much, the pancakes will turn out greasy; if you add too little, you will have to wash the pan, or even clean it with coarse salt and start the process again. By the way, it is better to take a small cast iron frying pan.
Before baking pancakes, lightly grease the pan with sunflower oil and heat it. Apply the oil with a feather. If the pan is not hot enough, the pancake will stick, so wait until there is a little smoke. Scoop the dough into a ladle and pour it into the pan, turning it so that the mixture is evenly distributed. After the pancake is browned, turn it over with a spatula. We taste the pancake and add some salt if necessary.
Grease the finished pancakes on one side with butter and fold them into a triangle with the buttered side inward. You can not smear the pancakes with butter, but eat them with sour cream. These pancakes are good stuffed with minced meat, rice and onions. Bon appetit!
Like any other dish in a diabetic’s diet, pancakes must be prepared and consumed strictly without sugar, not to mention that for the dough you should choose only special low-carbohydrate flour. With the right approach and skill, the finished result will be in no way inferior to traditional pancakes.
Can you eat pancakes if you have diabetes?
Pancakes can be eaten with diabetes in two cases: if the disease proceeds without complications, occasionally it is allowed to eat one or two small pancakes made from regular dough, and in other situations, the ingredients of the dish should differ from the usual ones in the direction of dietary restrictions. Thus, diabetics in most cases should forget about traditional wheat flour for dough, extensive use of eggs, milk and butter, as well as adding sugar to the recipe. Since pancakes are basically a flour product, which is prohibited for diabetes, you will have to make a choice in favor of alternative recipes to the detriment of the usual taste and appearance of the dish.
Is it possible to eat pancakes if you have diabetes, and if so, how much and in what form? This is always determined by the attending physician, because classic pancakes can greatly harm your health, since their calorie content and glycemic index do not stand up to criticism. This is even more true if the finished pancakes are eaten with everyone’s favorite sour cream or jam, not to mention higher-calorie fillings. In any case, even dietary pancakes made with water and carbohydrate-free flour should be consumed in limited quantities (no more than 150 grams at a time and no more than once a week).
Pancake recipes without sugar
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Pancakes for diabetics can be prepared with milk, if it is low-fat (up to 1% fat), as well as using chicken eggs, but with the approval of the treating specialist, because chicken yolks are contraindicated for some diabetics.
Recipes that include sugar will have to be abandoned, but this ingredient can always be replaced with analogues that do not contain glucose, for example, stevia or xylitol, which do not lose their properties after heat treatment.
But the most strict selection should be made of the dough, or rather, the flour from which it will be kneaded. Regular wheat with a high carbohydrate content will make a diabetic sick. A sharp jump in blood glucose will lead to hyperglycemia, so it is worth turning to more specific types of flour products made from cereals such as:
- rye;
- oats;
- spelt;
- buckwheat.
All of these types of grains are low in calories and have a low glycemic index, which sets them apart from wheat, rice, barley and corn.
Baking made from rye flour
Pancakes made from rye flour for diabetics can only be conditionally called healthy, because this flour is not considered dietary, although it contains fewer carbohydrates than wheat. Nevertheless, the share of this component in 100 grams. flour reaches 40%, and the calorie content reaches 250 kcal, which does not fit very well into the framework of a strict diabetic diet. In addition, it is worth remembering the high acidity of rye, due to which it is not recommended for patients with similar stomach pathologies to consume this baked product.
Otherwise, pancakes for type 2 diabetics from rye flour can be prepared according to a fairly simple recipe, according to which you will need to sift 200 grams. flour and mix it with a pinch of salt and 50 gr. sweetener. Then you need to add half a teaspoon to the flour. baking soda, quenched with vinegar or lemon juice, then pour in 200 ml of low-fat milk, mix and beat in one egg. Consistently stirring the mixture with a whisk, add another 300 ml of milk and two tbsp. l. vegetable oil and then leave for 15 minutes at room temperature. Pour the dough in portions using a ladle into a frying pan well heated with vegetable oil, after which they are baked in the traditional way until cooked.
Buckwheat pancakes
Sugar-free pancakes made from buckwheat flour are not too inferior to rye ones in terms of calorie content and glycemic index, so recommendations for their consumption can be considered similar (no more than two or three at a time). This type of flour is distinguished by its high content of iron, calcium and vitamins, as well as the presence of lysine and methionine in proteins, due to which it is well absorbed by the body. In general, buckwheat flour, like cooked buckwheat itself, is a satisfying product that satisfies hunger for a long time.
You can prepare a pancake delicacy from buckwheat according to the following recipe, for the implementation of which you will need to take:
- two tbsp. milk 1%;
- three eggs;
- 20 gr. yeast;
- one tbsp. l. sugar substitute;
- two tbsp. buckwheat flour;
- vegetable oil;
- salt.
Preparation begins by diluting a glass of warm milk and yeast in a large container, then pouring in all the flour and kneading thoroughly. The dishes should be covered with a towel and left in a warm place for one hour, and then add the remaining milk, sugar substitute, salt and egg yolks. The entire mixture must be kneaded well and left again for an hour and a half, meanwhile whisking the egg whites until foamy, which are also added to the mixture. Before baking, the dough must be mixed carefully from top to bottom, and then fry in portions in a frying pan heated with oil until golden brown.
Oatmeal pancakes
Oatmeal is valued all over the world for its easy digestibility and high content of proteins with essential amino acids, so oatmeal and its derivative products are considered truly dietary. Pancakes are no exception for type 2 diabetes, which are easy to prepare and satisfy for a long time, giving the body energy and healthy vitamins. The whole process is completed in five simple steps. First you need to mix two cups of flour, a pinch of salt and three tsp. sweetener. At the same time, mix two eggs, half a liter of milk and one and a half tbsp. l. sunflower oil, whisking everything until smooth. The third step is to carefully pour this mixture into the container with the dry ingredients, and then put the frying pan on the fire and heat the oil in it.
Fry oatmeal pancakes on both sides for 30–40 seconds, because oatmeal dough can be cooked very quickly.
What pancake fillings are acceptable for diabetics?
If you have type 2 diabetes, it is better to avoid any fillings and dressings for pancakes, because this is already a high-calorie dish, there is no need to add satiety or even sweetness to it. But if such a desire nevertheless arises, using butter or fatty sour cream is strictly prohibited. All types of preserves, jams and honey are subject to the same ban due to the high content of glucose and fructose.
.For type 2 diabetics, it is better to select recipes in such a way that the filling does not affect the satiety of the delicacy, but is still healthy. For example, you can prepare delicious pancakes with low-fat cottage cheese or use lean chicken meat for the filling - in this case, the dish will replace a whole meal in terms of nutritional value. Another option is ready-made pancakes filled with fresh, unprocessed berries, including cherries, raspberries, gooseberries, currants and strawberries.
Sometimes pancakes need to be savory. It may not be a matter of sweet intolerance or diet, maybe you just want to emphasize the taste of the filling. Blander flatbreads are better suited to additions that have a bold flavor. Why cook sweet pancakes if you need to wrap them with jam or salted squash caviar. Sugar-free pancakes go well with sweet drinks, such as tea. Pancakes are a national Russian dish. It was in Rus' that they were made in different ways, with different fillings; in the past there were a lot of recipes, and now, with the advent of new types of products, hundreds or even thousands, we present several recipes for savory pancakes.
Dairy
- one and a half liters of milk
- 2 cups of flour
- 2 tablespoons sunflower oil
- 2 eggs
- half a teaspoon of salt.
The recipe is for 40 pancakes. If you use good homemade milk, pancakes will taste wonderful, even without added sugar.
Making pancakes with milk:
- Beat eggs with salt.
- Mix milk with beaten egg.
- Add flour to milk one tablespoon at a time, stirring.
- Add sunflower oil.
Bake in a frying pan without fat - one minute on one side and 30 seconds on the other.
Tender
Butter and whipped egg whites add tenderness to the pancakes. The product turns out soft and airy. Ingredients:
- five eggs
- three glasses of milk
- two glasses of flour
- two tablespoons butter
- a pinch of salt
- 2 tablespoons vegetable oil (for baking).
Preparing pancakes without sugar:
- Melt two tablespoons of butter in the microwave.
- Separate egg yolks and whites.
- Salt the egg yolks and mix with milk.
- Add butter to the milk and eggs; it should not be hot, but still liquid.
- Add flour one tablespoon at a time, stirring until all the flour is incorporated into the dough.
- Salt the egg whites chilled in the refrigerator with a pinch of salt and beat until thick foam.
- Gently fold the whipped whites into the dough. You need to mix not from left to right, but from top to bottom, so that the whites are evenly incorporated into the pancake mass, but their airy structure should be preserved to some extent and transferred to the dough.
Grease a hot frying pan with oil and bake the pancakes until golden brown. The pancakes should turn out a little thicker than regular ones, but they are soft both in structure and taste. Ready-made pancakes can be coated with melted butter.
Lace
The cakes turn out lacy, with small holes. This appearance is achieved due to the fact that the pancakes are prepared using specially beaten eggs, the holes form air bubbles that are evenly distributed throughout the pancake batter.
Ingredients:
- two eggs
- one glass of boiling water
- one glass of milk
- one glass of flour
- two tablespoons of sunflower oil
- one teaspoon of salt.
Pancakes recipe:
- Salt the eggs and beat. Salt is needed to help the eggs beat better.
- Continuing to beat, add a glass of just boiled water. Eggs should foam better in hot water.
- Add flour in small portions.
- Add milk to the dough.
- Before baking, add vegetable oil.
Bake in a hot frying pan greased with a small amount of vegetable oil.
For diabetics
Despite the fact that unsweetened pancakes, due to their ingredients (fats, butter, white flour), are not entirely suitable for diabetics, there is still a special recipe that is suitable for patients with type 1 and type 2 diabetes. They do not use fats and also use buckwheat flour.
Ingredients:
- one and a half glasses of buckwheat kernels (a quarter kilogram), it must be ground with a coffee grinder, or use purchased buckwheat flour;
- half a glass of boiled water, which needs to be cooled to a temperature of 40 degrees (it should be warm and not burn your hands);
- a quarter teaspoon of soda, which needs to be quenched with a tablespoon of vinegar (preferably apple cider vinegar)
- 2 tablespoons sunflower oil.
Preparation:
- pour warm water into the flour, add soda slaked with vinegar, mix;
- add two tablespoons of vegetable oil;
- bake in a non-stick frying pan; there is no need to grease the bottom of the pan with oil.
If you want your pancakes to be sweet, you can add fructose or another sweetener. You can serve it with honey if your doctor allows it. You can also use diabetic chocolate for the filling. You need to be careful with sweeteners. It is not sugar, and if used over a long period of time, these sweet substances, which are often chemically synthesized, can cause harm to the body.
Mix all the bulk ingredients in a bowl, namely: flour, baking powder, a pinch of salt and vanillin (can be replaced with vanilla extract). If you wish, you can add a little cinnamon or ground nutmeg to the dough for banana pancakes without sugar and eggs, but in my opinion, these seasonings interrupt the flavor of banana, and vanilla only emphasizes it.
Pour milk into the dry mixture in several additions and mix with a whisk. The dough should be quite thick.
Mash the bananas with a fork into a puree. The riper the banana, the sweeter it is, and the tastier and more aromatic the pancakes will be. Sometimes stores sell discounted bananas because... their skins darkened and the bananas themselves became soft. These bananas are perfect for this recipe.
Fold the bananas into the dough.
Pour in a spoonful of melted butter (can be replaced with olive or odorless vegetable oil).
Heat a frying pan, grease with oil and bake the pancakes for a few minutes on each side. Turn over when bubbles appear on the surface of the pancakes.
When you think the pancake is ready, press it down lightly with a spatula. If no droplets of batter appear on the surface of the finished pancake, you can remove it. Keep in mind that the batter is made with banana, so the texture of these pancakes is a little moister than regular ones.
Due to the presence of bananas in the dough, pancakes may burn, so do not turn the heat up too high. And it’s better to use a non-stick frying pan.
Greetings, our dear readers. Very soon, a wonderful holiday is coming - Maslenitsa. This means that winter is ending and you need to eat pancakes. Everyone probably bakes them on this holiday. But we definitely do them, and not necessarily on holidays, but even just because. So we’ll look at recipes for quick pancakes.
You never know what can happen to us and here, but it happens that you want pancakes, but there is little time. Or maybe you want to please the kids for breakfast, and again you don’t have much time. You can get out of it - go buy semi-finished products, and just fry them in the morning.
Ha, but this is not about us. To be honest, I don’t like store-bought pancakes. Yes, sometimes we buy them, but this is a very rare case. Homemade pancakes are the best. Today we will tell you very simple and quick pancake recipes.
Get ready - at the very end you will find a mega simple and very quick recipe for quick pancakes. And also a couple of tips, stay with us and we’ll get started.
It takes minimal time, nothing complicated. We just mix and cook everything, and when the kids wake up, they will be delighted with the delicious pancakes.
We will need:
- Milk - 1 glass;
- Flour - 5 tablespoons;
- Salt - 1/2 teaspoon;
- Sugar - 2 tablespoons;
- Eggs - 2 pcs;
- Vegetable oil - 1 teaspoon;
- Butter for frying.
Step 1.
Beat the eggs into a deep bowl, immediately add sugar, salt and milk. Beat everything with a whisk or mixer.
Step 2.
Add vegetable oil and mix.
Step 3.
Now add flour with heaped spoons. Do not add everything at once, but in portions and stir constantly so that lumps do not form.
Step 4.
We leave it on the table, and in the meantime, heat up the stove and set the frying pan to heat up. We will fry in butter, this will make the pancakes tastier and acquire a delicate creamy taste. Melt a small piece in a frying pan.
Step 5.
Now fry the pancakes as usual, pour a ladle into the center of the frying pan and distribute the dough in a circular motion over the surface.
Fry on both sides. Then you can serve it for breakfast with sour cream or condensed milk.
Quick pancakes with kefir.
Sometimes it happens that there is no milk in the refrigerator, or it has turned sour. But pancakes need to be made quickly, and the store is closed or far away. It doesn't matter if you have kefir or sour milk. You can bake very tasty pancakes.
Ingredients:
- Kefir – 400 ml;
- Flour – 300 g;
- Egg – 2 pcs;
- Boiling water – 200 ml;
- Vegetable oil (olive) – 30 ml;
- Sugar – 100 g;
- Soda – 0.5 teaspoon;
- Salt to taste.
Step 1.
Beat eggs into a bowl, add kefir, sugar and flour. We also add salt to taste and whisk everything together.
Step 2.
Now dissolve soda in a glass of boiling water, mix and pour into the dough. Mix all this well. If the dough is too thick, you can add a little more water.
Step 3.
Now leave the dough aside for 3-5 minutes. Meanwhile, turn on the stove and let the frying pan heat up. Lubricate it a little with vegetable oil. Then you won't need to lubricate.
Step 4.
When the pan is hot, add vegetable or olive oil to the dough and mix well.
Step 5.
Now fry the pancakes on both sides until golden brown, in general, everything is as usual. If it still burns a little, you can add more oil to the dough or grease the pan.
When the dough is finished, serve with jam or condensed milk and have a pleasant breakfast.
Quick pancakes (no sugar).
Here are another quick pancakes, we will make them without sugar, since we eat them with condensed milk or jam. This is for those who can't eat too much sweets.
We will need:
- Milk - 500 ml;
- Egg - 2 pcs;
- Vegetable quantity - 50 ml;
- Flour;
- Salt to taste.
Step 1.
Mix all ingredients immediately in a deep bowl and stir. We usually do this with a mixer, or you can just whisk everything.
Step 2.
Now heat up the pan and grease it with a little oil for the first time. Then you don't have to lubricate it. If it burns a little, add more oil to the dough.
Step 3.
Fry the pancakes on both sides over medium heat until golden brown.
When ready, roll the pancakes into a triangle, pour condensed milk over them and have breakfast.
Quick pancakes on the water.
There is also a simple recipe for quick pancakes but with water. By themselves, they are not very tasty, to be honest. But they are perfect for pancake cakes or filled pancakes. You can use anything as a filling, such as baked apples. Very tasty, I recommend it to everyone.
We will need:
- Flour - 500 g;
- Water - 450 ml;
- Vegetable oil - 150 ml;
- Soda - 1/2 teaspoon;
- Sugar - 1 tablespoon;
- Salt to taste.
Step 1.
Pour vegetable oil and water into a deep container. The water should be at room temperature. Mix.
Step 2.
Now add sugar, salt and baking soda. Mix everything again.
Step 3.
Now add a spoonful of flour, mix and add the remaining flour in large portions, stirring constantly. The dough should turn out runny.
Step 4.
Now, as usual, heat the pan and grease it a little with oil. Once the pan is hot, you can bake the pancake. Pour into the pan, spread over the surface and fry on both sides until golden brown.
When we remove the pancakes onto a plate, grease them a little with butter or vegetable oil so that the next pancakes do not stick. So every pancake.
Step 5.
After the pancakes are fried, put any filling on top, wrap the pancakes in an envelope and that’s it. Can be served.
Mega quick pancake recipe.
And now I present to you a mega quick recipe for pancakes made with milk and yeast dough. It couldn't be simpler or faster. If you are interested, you can use it for emergency situations.
We will need:
- Yeast dough;
- Milk;
- Vegetable oil.
Step 1.
We buy yeast dough in the store, not frozen, usually dough in a bag.
Now take a blender and put our dough into it.
Step 2.
Pour in a little milk, about a glass. Turn on the blender.
Step 3.
Pour everything into a deep bowl and add 50 ml of vegetable oil, mix and that’s it, you can fry the pancakes as usual.
That's all for us. Leave your comments below and join us on Odnoklassniki. Bon appetit everyone and bye bye.
How to make quick pancakes - simple but delicious recipes. updated: November 11, 2019 by: Subbotin Pavel
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