What types of pancakes are there? Cooking secrets..

Those who love fluffy baked goods, but don’t want to bother with yeast dough, want to know how to make kefir pancakes. Kefir is a fermented milk product that contains live bacteria. During their life, they release carbon dioxide, which makes the dough soft, porous and fluffy. For baking, they usually use old kefir, just out of habit, since this was previously done with food that had been sitting in the refrigerator. But this is not at all necessary. If you want to cook something like this for breakfast today, a fresh product will do just fine. The main thing is to choose the right recipe, choose a high-quality frying pan with a non-stick coating, and not overdo it with the temperature so as not to burn.

Kefir pancakes - a classic recipe

You will need a glass of kefir, about 2/3 glasses of flour, a spoonful of starch (optional) and 1-2 eggs. You will need to add salt to taste and a little sugar to the dough, literally 1-2 tablespoons.

Mix flour with starch, beat kefir with egg, then “bring together” the liquid and bulk components of the recipe. Add soda at the tip of a knife if you want to make the pancakes more fluffy. Beat everything together with a fork or blender at high speed. Heat a frying pan, pour 1-2 tablespoons of olive oil onto it, heat it up, and pour out the dough in portions, 1-2 tablespoons per piece. Fry until the dough sets, turn over, and fry again. Bring to readiness under the lid over very low heat. These pancakes are served with sour cream and tea or coffee. They are an excellent and inexpensive dish for breakfast or tea.

Pancakes calorie content per 100 grams

The calorie content of water pancakes per 100 grams is 296 kcal. In a 100 gram serving of the dish:

4.62 g protein;
14.32 g fat;
37.86 g carbohydrates.

Water pancakes have a rich vitamin and mineral composition, including vitamins B1, B2, B3, B6, B9, PP, H, E, minerals cobalt, silicon, molybdenum, fluorine, selenium, chromium, manganese, iodine, copper, iron, zinc, chlorine, potassium, phosphorus, magnesium.

Calorie content of yeast pancakes per 100 grams

The calorie content of yeast pancakes per 100 grams is 242 kcal. In 100 g of product:

4.87 g protein;
6.95 g fat;
40.32 g carbohydrates.

For the dish you will need the following ingredients:

1 glass of heated water (you can use kefir and milk);
8 tablespoons flour;
10 g pressed yeast;
half a teaspoon of salt;
a little sunflower oil for frying;
sugar – 2 teaspoons;
fruits and powder for decoration.

dissolve yeast in warm water;
mix dissolved yeast with salt and sugar;
add flour to the resulting mixture with constant stirring in small portions;
leave the finished dough in a warm place until its volume doubles;
fry pancakes in a frying pan with sunflower oil;
Decorate the pancakes with powder and fruit.

Calorie content of cottage cheese pancakes per 100 grams

The calorie content of cottage cheese pancakes per 100 grams is 216 kcal. Per 100 gram serving:

11.35 g protein;
5.71 g fat;
30.68 g carbohydrates.

350 g cottage cheese;
1 chicken egg;
150 ml milk;
200 g flour;
1.5 tablespoons sugar;
a third of a teaspoon of salt;
1.5 teaspoons baking powder;
a little liquid vanillin;
a little vegetable oil for frying.

Stages of preparing cottage cheese pancakes:

add an egg, a little liquid vanillin, milk to the cottage cheese, mix the resulting components with a blender;
sift flour and baking powder into the curd mass, stirring the mixture;
Bake the pancakes on each side in a preheated frying pan.

Calorie content of corn fritters per 100 grams

The calorie content of corn fritters per 100 grams is 210 kcal. In 100 g of product:

To prepare the dish you need:

mix 100 ml of 2.5 percent milk, 150 g of corn flour, 1 chicken egg;
fry pancakes in a frying pan with a small amount of sunflower oil;
Decorate the finished pancakes with fresh fruit.

Calorie content of oat pancakes per 100 grams

The calorie content of oatmeal pancakes per 100 grams is 157 kcal. In 100 g of product:

10.5 g protein;
7.8 g fat;
11 g carbohydrates.

To make these pancakes, you will need the following ingredients:

1 banana;
75 g oatmeal;
2 chicken eggs;
a small amount of milk;
natural sugar substitute;
cinnamon;
low-fat yogurt.

Steps for making pancakes:

grind the oatmeal in a blender (you will get oatmeal);
mash bananas with a fork;
mix bananas, oatmeal and eggs;
fry the pancakes in a non-stick frying pan;
to prepare the sweet sauce, mix sugar substitute, low-fat yogurt and cinnamon;
Serve pancakes with sauce.

Calorie content of apple fritters per 100 grams

The calorie content of pancakes with apples per 100 grams is 168 kcal. In a 100-gram serving of treat:

Recipe:

peel and core 0.5 kg of apples;
cut the peeled apples into cubes;
put 7 g of butter in a heated frying pan, pour in the apples, add 1 teaspoon of brown sugar, 1 teaspoon of lemon juice, 20 g of apple cider;
simmer the apple mixture over low heat under a closed lid for 5 minutes;
For the dough, mix 2 chicken eggs, 1 tablespoon of sugar, a little salt, cinnamon to taste. Stir until smooth;
mix the dough with cooked apples, 400 ml of kefir, 2 cups of flour, 3 teaspoons of baking powder. Mix until smooth;
fry pancakes from the dough in a heated frying pan;
Decorate the pancakes with fresh berries.

Calorie content of zucchini pancakes per 100 grams

The calorie content of zucchini pancakes per 100 grams is 136 kcal. In a 100 gram serving of the dish:

Ingredients for zucchini fritters:

1 young zucchini;
3 chicken eggs;
2 tablespoons flour;
1 clove of garlic;
greenery;
salt, ground pepper to taste;
sour cream;
a little vegetable oil for frying.

peel and finely chop the garlic;
finely chop the dill;
in a bowl mix eggs, pepper, garlic, dill;
grate the peeled zucchini and add it to the egg mixture;
Pour flour into the resulting mixture. Mix everything thoroughly. Add salt to the dough;
fry zucchini in vegetable oil;
Serve the dish hot, with sour cream.

Calorie content of pancakes with milk per 100 grams

Calorie content of pancakes with milk without eggs per 100 grams is 150 kcal. In 100 g of product:

Steps for making pancakes without eggs:

heat half a liter of sour milk;
mix hot milk with 2 tablespoons of sugar, a pinch of salt;
add sifted flour with a teaspoon of soda to the resulting mixture. The amount of flour is selected so that the dough is not too liquid. We obtain a homogeneous dough consistency;
fry the pancakes in a frying pan in vegetable oil.

Calorie content of potato pancakes per 100 grams

The calorie content of potato pancakes per 100 grams is 191 kcal. In 100 g of product:

To make potato pancakes, we will need the following ingredients:

600 g potatoes;
1 chicken egg;
1 onion;
1 tablespoon flour;
half a teaspoon of lemon juice;
pepper, salt to taste;
vegetable oil for frying;
sour cream.

grate peeled potatoes and onions, mix these 2 ingredients;
squeeze lemon juice into the resulting mixture;
drain the juice from the potatoes, add salt, egg, flour and ground pepper;
fry the pancakes in a frying pan in vegetable oil;
serve with sour cream.

Calorie content of kefir pancakes per 100 grams

The calorie content of kefir pancakes per 100 grams is 195 kcal. In 100 g of dish:

Products needed for kefir pancakes:

250 ml kefir;
40 ml water;
1 chicken egg;
240 g flour;
3 tablespoons sugar;
half a teaspoon of salt;
half a teaspoon of soda;
vegetable oil for frying.

Pour kefir and water into the pan. Mix, heat the resulting mixture;
In a bowl, mix the chicken egg, salt, sugar;
Pour heated kefir into the chicken mixture and gradually add flour. The dough should be thick enough (so that it does not drip from a spoon), without lumps;
Add soda to the finished dough. Mix everything thoroughly;
fry the pancakes in hot vegetable oil.

Calorie content of cabbage pancakes per 100 grams

The calorie content of white cabbage pancakes is 161 kcal. Per 100 gram serving:

Calorie content of cauliflower pancakes is 124 kcal. In 100 g of dish:

To make cauliflower pancakes, you need the following ingredients:

1 kg cauliflower;
5 tablespoons of chickpea flour;
pepper, salt to taste;
vegetable oil for frying.

Boil the cauliflower for 25 minutes;
Place the cabbage in a colander to drain the liquid;
mash the cabbage with a fork and cool to room temperature, mix with spices, salt and chickpea flour;
fry the pancakes in a frying pan with vegetable oil.

Calorie content of banana pancakes per 100 grams

Calorie content of banana pancakes per 100 grams is 152 kcal. In 100 g of treat:

10.4 g protein;
7.7 g fat;
11.2 g carbohydrates.

Simple recipe for banana pancakes:

in a blender mix 2 eggs, cut into circles 2 bananas;
add 2 tablespoons of flour, a little vanillin, 1 teaspoon of sugar to the resulting mixture;
we get a homogeneous dough;
fry the pancakes in a small amount of vegetable oil;
Serve pancakes with sour cream or fresh berries.

The benefits of pancakes

The beneficial properties of pancakes include:

the product has a high calorie content, is rich in fast carbohydrates, and therefore helps restore the body’s strength after heavy mental and physical stress;
if eggs are used to prepare pancakes, then such a dish will be rich in amino acids, microelements and proteins important for maintaining the health of the skeletal system, hair, nails, skin, and all organ systems of the body;
pancakes with oatmeal are a source of fiber, which normalizes the digestion process, helping to cope with constipation and other problems with the gastrointestinal tract;

pancakes with berries contain a large amount of vitamins C and group B. These vitamins are necessary to maintain immunity, activate the nervous system, improve the function of the heart and blood vessels;
Pancakes with bananas saturate the body with vitamins C, E, B1, B2, B3, B5, B6, B9, as well as potassium, magnesium, and phosphorus. When prepared without frying in oil, such dishes normalize tissue respiration, improve fat and protein metabolism, reduce bad cholesterol, and have a beneficial effect on the condition of teeth, nails, and skin.

Source: https://vodako.ru/kalorii/oladi-kalorijnost-na-100-gramm

Is it possible to have kefir pancakes on a diet?

In fact, on almost any calorie reduction diet, unless the goal is to lose weight to a very low percentage of fat, you can eat everything. There is no point in excluding pancakes from your diet. You can always make a recipe healthier, or lighten it in terms of calories, but you don't have to completely give up eating a particular product if you want to maintain a healthy attitude towards nutrition and dream of leading a healthy lifestyle. Therefore, if you absolutely want classic fried pancakes made from kefir dough, eat 1-2 pieces on the day of a heavy workout, or simply on the day when you are most physically active.

However, not all people can easily eat white flour dough and sugar and remain in a calorie deficit. We all have different cell sensitivity to insulin, and not all of us can lose weight if we actively consume sugar and flour. And, frankly, we can add more healthy ingredients to our diet and don’t have to get all our calories from “empty” sugar and vitamin-deprived white flour.

In general, there are non-classical recipes for pancakes, but most of all we have problems not with the ingredients, but with the cooking method. It is known that calorie content increases greatly if any product is cooked in vegetable oil, frying it heavily. At the same time, there are no useful substances in fried oil, it is simply a source of empty calories, and does not contain anything good. Many sources on a healthy lifestyle claim that vegetable oil heated to 100 degrees becomes carcinogenic and its consumption can increase the risk of cancer. Fried butter is not the best product for those who have problems with digestion, pancreas, and kidney and liver function. In general, in some cases it is better to bake or steam them.

Pancakes: benefits, harm, composition and recipes – Website about nutrition and health

What to cook for breakfast besides oatmeal? Maybe some tasty and healthy pancakes? It takes no more than 10-15 minutes to prepare them. This is also a very tasty and nutritious dish.

We offer you simple recipes with which you can prepare healthy pancakes from oat bran, cottage cheese, spinach and even currants.

For the test:

oatmeal (or corn) – 50 g
egg – 1 pc.
kefir
sweetener
vanillin

For cream:

natural yogurt
soft cottage cheese
strawberries (or other berries/fruits)

How to cook?

Mix oatmeal, egg, vanillin, a little kefir and sweetener to form a homogeneous mass.
Bake pancakes in a frying pan without oil, frying them on both sides.
For the cream, beat natural yogurt, soft cottage cheese and strawberries or other berries in a blender.
Place the prepared diet pancakes on a plate and decorate with cream.

Low-calorie PP pancakes. Delicious and dietary recipes for making pancakes in proper nutrition

Often, when switching to proper nutrition and diets, people believe that in order to lose weight they will have to give up many of their favorite, but high-calorie and unhealthy foods.

For many, the need to give up baking becomes a decisive factor, and as a result, a person breaks off the diet.

However, now it has become much easier to follow a diet and enjoy your favorite dishes, because nutritionists have developed recipes for not only tasty, but also healthy baked goods.

One of the most common dishes is PP pancakes, low-calorie and healthy treats that can be easily and quickly prepared for breakfast.

What is the difference between diet pancakes and regular pancakes?

To prepare dietary pancakes, you need to replace some ingredients and use low-fat products.

Instead of sugar, which is added to regular pancakes, you should use natural sweeteners. Refined sugar is a source of fast carbohydrates, is addictive and is stored in the body as fat. It is worth giving preference to natural sweeteners, such as stevia, maple syrup, grape and coconut sugar, or xylitol.

You can use any flour to make pancakes, with the exception of white wheat. It is acceptable to use oatmeal, chickpea, corn and whole grain flour - they are rich in fiber and healthy vitamins, and, unlike white flour, have a positive effect on the functioning of the gastrointestinal tract.

Almost any recipe for dietary pancakes includes milk or kefir as the main ingredient. It is best to use low-fat or low-fat dairy products when making pancakes.

If you want to make meat pancakes, you need to choose meat with less fat: poultry, veal, rabbit. This way the finished pancakes will contain fewer calories.

With zucchini

To prepare zucchini pancakes you will need:

one young zucchini;
egg;
carrot;
onion;
spices, salt, pepper.

The zucchini should be peeled and grated on a coarse grater. Then you need to add finely chopped carrots, onions and eggs to it. You can add spices, salt and pepper to taste. Mix the resulting mass thoroughly and leave for a while so that the vegetable juice drips to the bottom of the bowl, otherwise the dough will be too liquid and will not hold its shape.

Rub a baking sheet with vegetable oil and place the resulting mixture on it. Bake the pancakes for fifteen minutes in a preheated oven.

From rice flour with kefir

To make rice flour pancakes with kefir, you will need:

200 grams of rice flour;
two eggs;
250 ml kefir;
salt.

First, beat the egg whites until stiff. While beating, add salt and yolks, then kefir and flour. The consistency of the resulting dough should be homogeneous, without lumps, and similar to regular dough for pancakes and pancakes.

If the dough is too thick, you can add a little more kefir. You need to fry the pancakes over low heat, turning them over when the top side becomes matte.

Ready-made pancakes can be served with sour cream, honey or maple syrup; if desired, you can add stevia or grape sugar to make the pancakes sweeter.

From pumpkin

Pumpkin pancakes can be either a complete dish for breakfast or dinner, or serve as a dessert. It depends on what type of pumpkin you decide to use. Unsweetened pancakes can be prepared with regular pumpkin, which can be found in any garden, but for sweet pancakes, sweet butternut squash is more suitable.

Regardless of the type of pumpkin you choose, you will need the following ingredients to make pancakes:

200 grams of pumpkin;
200 grams of low-fat cottage cheese;
one chicken egg;
4-5 tablespoons of flour;
salt.

If desired, you can add some spices - nutmeg, cinnamon or cardamom.

Pre-peeled pumpkin should be grated on a fine grater. After this, add the egg, flour and cottage cheese, mix thoroughly until smooth. You can cook pumpkin pancakes in a frying pan, in the oven or in a slow cooker.

On the water

Water pancakes are a fairly simple option for a quick and satisfying breakfast or dinner for the whole family.

Ingredients:

200 grams of flour;
three quarters of a glass of water;
two eggs;
baking powder;
salt.

Place sifted flour and salt in a bowl. If desired, you can add a little cinnamon or vanillin to give the finished dish a pleasant aroma. Then pour in water and add baking powder and eggs, mix until you get a homogeneous dough without lumps.

Fry the pancakes over medium heat until a golden crust appears around the edges, then turn over and lightly fry the pancakes on the other side

With banana and oat flakes

These pancakes would be a great dessert. A banana will provide the necessary sweetness, so you don’t need to use sweeteners when making pancakes.

What you will need to make banana and oatmeal pancakes:

2 bananas;
100 grams of oatmeal;
2 chicken eggs;
50 ml skim milk.

First you need to grind the oatmeal into flour. Then, in a blender or using a fork, mash the banana until pureed.

Beat the egg thoroughly, add oatmeal, banana puree and milk to the resulting mixture, mix thoroughly. The consistency of the dough should be similar to sour cream.

You need to cook pancakes in a non-stick frying pan, without using oil. You can also cook banana pancakes in the oven or slow cooker.

Classic pancakes with kefir

Regular pancakes can also be tasty and healthy at the same time. It is enough to use organic sweeteners instead of sugar, and also take low-fat kefir.

For this recipe for pp pancakes, it is best to use kefir that is almost expired.

Required ingredients:

500 grams of low-fat kefir;
1 chicken egg;
1.5 tablespoons whole grain or rice flour;
sugar substitute;
salt;
baking powder.

Beat the eggs in a bowl until stiff, add salt and sugar substitute. Then pour kefir into the resulting mass in a thin stream, add sifted flour and mix thoroughly.

The resulting dough should be thick, flow slowly from the spoon, and under no circumstances should it spread over the pan. Add baking powder or soda, mix and leave the dough in a warm place to brew for half an hour.

Source: https://biomed-kaluga.ru/pitanie/oladi-polza-vred-sostav-i-retsepty.html

How to cook pancakes in a double boiler

You can simply pour the dough onto a sheet of parchment, which you first need to prick a little with a fork. We place the sheet on the middle bowl, pour the products so that the dough does not flow into the steamer itself. Cook with medium steam formation for 10-12 minutes on each side. Such kefir pancakes are suitable for those suffering from diseases of the kidneys, pancreas, liver, as well as for those who cannot eat fried foods due to high blood cholesterol levels.

Pancakes can be prepared in a double boiler by placing the dough on a sheet of foil, in which you must first make punctures with a needle.

Pancakes in a steamer will not turn out the same as fried ones; you can add a little cottage cheese to the dough to make the products a little more flexible and tasty.

How to cook pancakes in the oven

Kefir pancakes in the oven are a classic recipe for healthy eating. You will need to preheat the oven to 200 degrees, and then reduce the temperature to 180. Line a baking tray with parchment or baking paper, spoon the products onto the paper, and actively level them. Next, you will need to bake the pancakes for 15-20 minutes, and then turn the products over with two forks and bake until done.

Tip: to avoid getting burned by the steam, you need to completely remove the baking sheet, wait a few minutes, and only then turn the pancakes with two forks.

Vegetable pancakes

In winter, it’s worth spending at least one evening in a warm atmosphere with a cup of aromatic tea and pancakes and apple jam. But summer is a rich period! In the summer you can cook vegetable pancakes at least every week - and everyone is different! From different vegetables, assorted, or alone - with cheese, cottage cheese, in the oven, in a frying pan. What a haven for culinary imagination! All that remains is to find time to cook.

Cabbage pancakes

Ingredients:

cabbage – not a big head;
carrot – 1 pc.;
egg;
sour cream – 150 grams;
flour of choice - 5 tbsp. l.;
green onion or small onion;
greens - optional;
salt to taste.

Preparation:

Chop the cabbage and carrots onto the finest grater. Then they need to be stewed. To do this, place the vegetables on the bottom of a saucepan or deep frying pan, add 50 ml of water, and simmer for 20 minutes.
We need soft cabbage, but under no circumstances turn it into porridge. Place the stewed vegetables in a colander and remove excess liquid by squeezing them a little. You need to continue further with already cooled vegetables.
Add flour, egg, salt, herbs to the cabbage, mix well.
In a frying pan greased with a small amount of oil, place a tablespoon of vegetable batter and fry the pancakes until golden brown.

Serve with sour cream.

Vegetable pancakes with cheese in the oven

Ingredients:

zucchini – 2 pcs.;
Greek yogurt – 100 grams;
mozzarella or feta cheese – 100 grams;
chicken eggs – 2 pcs.;
flour – 4 tbsp. l.;
baking powder - a pinch;
salt, herbs - to taste.

Preparation:

Grate the zucchini on a coarse grater, add a little salt and let the juice simmer for 5 minutes. After this, the juice needs to be squeezed out.
Grate the cheese.
Add yogurt, herbs, cheese and a little salt to the zucchini.
The next ingredients are flour and baking powder, they need to be mixed together, then mixed with the rest.
Take a suitable baking sheet, cover it with parchment and place the dough on it in small quantities at a distance from each other.
Bake for 15 minutes at 180 degrees. The finished pancakes will be golden in color.

Eat hot.

Curd pancakes

Ingredients:

cottage cheese – 300 grams;
eggs – 2 pcs.;
baking powder;
flour - a glass;
sugar – 125 grams;
salt - on the tip of the knife.

Preparation:

Mix eggs, sugar, salt and cottage cheese until smooth.
Mix flour and baking powder, sift into cottage cheese, mix the dough again.
Fry the pancakes in vegetable oil until golden brown.

These pancakes will taste better if you cut apricots, apples or strawberries with vanilla into the dough. Such a breakfast will definitely cheer up not only the baby, but the whole family.

Pancakes in a pancake maker, grill and microwave

You can make excellent pancakes in a pancake maker that closes on both sides. This is an idea for those who don’t like to torment themselves with flipping pancakes with forks. You must heat the pancake maker and spoon out the batter. You may need a little more flour to make the dough stiffer. It is enough to cook for about 12 minutes in a regular pancake maker, and about 8 minutes in an electric grill.

In the microwave, pancakes should be cooked in a silicone mold. You need to pour the dough into the round wells of the cookie cutters, turn on the oven at medium power for 8-12 minutes and you can cook without turning them over.

What products can replace flour and sugar?

With regular flour everything is simple. It has a high degree of adhesiveness, and therefore binds well with kefir, and the products turn out fluffy. But as soon as we want to use some healthier option, the pancakes begin to fall apart, become flat and unappetizing. How to proceed so that the baked goods have a “marketable appearance”?

If we take millet or corn flour, it is enough to add 1 tablespoon of regular wheat flour (if you are not allergic to gluten, there is nothing harmful to your health in wheat flour) so that the dough “knits together”. If this does not happen, you can slightly reduce the volume of kefir used in baking and add 2-3 beaten egg whites instead. You can always adjust the amount of liquid by removing or adding eggs and dairy products.

If we just want regular pancakes to contain more fiber, just add 1 tablespoon of wheat bran or oat bran powder to the dough. This won't change the texture and you'll be able to bake the pancakes just fine, but it will definitely shift the macronutrient ratio in your favor.

Pancakes can be “diversified” by using, for example, protein powder instead of flour, then we add a spoonful of bran so that the products are not too heavy to digest and the body does not lose its ability to naturally cleanse. Also, with protein powders, you can skip the eggs altogether, or add a quarter teaspoon of baking gum instead.

Pancakes with apples. Carrot pancakes

1st method. Carrot-apple pancakes

Pancakes recipe:

200 g carrots - 1 apple - 1.5 tablespoons kefir - 1 tablespoon semolina - 2 teaspoons sugar - 1 egg - 50 g prunes - soda - vinegar - salt

How to cook pancakes:

1. Grate the carrots on a fine grater. 2. Beat the eggs. 3. Add semolina, eggs, kefir to the chopped carrots. 4. Salt the resulting mixture, add soda slaked in vinegar, stir. 5. Leave the mixture for half an hour. 6. Finely chop the prunes and grate the apple on a coarse grater. 7. Add prunes and apples to the dough, mix the dough again. 8. Heat a frying pan, pour in sunflower oil and start baking pancakes.

2nd method. Pancakes with apples

Thinly sliced apples are placed in a frying pan and filled with yeast dough for fluffy pancakes or dough for American pancakes

You can also add berries directly to the dough - blueberries, raspberries, cranberries.

Blood substitutes for kefir pancakes

Many people think that sweetening kefir baked goods with stevia is a bad idea. It can actually give a bitter taste. Try adding a little cinnamon to your stevia baked goods or using drops with vanilla extract instead of regular stevioside. You can always choose powdered stevia to pair with your baking products, you just need to try a few brands.

Powdered sweeteners work best in pancakes, but if you only have cyclamate tablets on hand, they can be dissolved in a little water and mixed with flour and kefir.

Some people prefer to add a banana to the dough, crushing it into a puree, or a portion of soaked dates to make the taste sweet and pleasant.

Basically, you can experiment with different options.

Problems with kefir pancakes

They are not curvy, but flat

This happens if the kefir we use has a higher fat content than 2.5%. Sometimes fatty kefir literally “glues” the flour together, and we don’t get what we want from our baked goods. Kefir pancakes will taste better the finer the texture of the kefir itself. Ideally, we take a one percent fermented milk product, or even kefir for okroshka.

The pancakes may be flat if you forgot to beat the batter with the baking soda after combining all the ingredients. Then the thickness of the dough will not be saturated with carbon dioxide bubbles, and it will not turn out very appetizing.

Many people don’t know, but sifting flour is not something from grandma’s arsenal for pies, but a completely effective way to get rid of the “flatness” of the dough. Try using a regular flour sieve or a smaller food strainer.

The dough has lumps

You hurried, mixing it. The flour “rolled” into lumps after you carelessly mixed it with kefir using a fork. Pour in the kefir in a thin stream, constantly stirring the dough, and everything will be fine. If this doesn't help much, try using a blender after you've mixed all the ingredients.

Products stick to the pan or baking sheet

The problem is that you don't heat the pan enough and then the dough sticks to the pan. If you're frying, it's best to let the oil simmer. In the case when we bake products in the oven or cook in some other alternative way, the whole problem is most likely in the paper for the baking sheets, or in the fact that the temperature regime is incorrectly selected. A universal solution to the problem for the microwave is to use a silicone baking sheet or a tray made of this material.

You can also add an apple, berries or chopped dried fruits to pancakes with kefir; every day you can get a new dish for breakfast or a snack. In principle, pancake batter can also be used to make pancakes, especially if you prefer thick, medium-sized pancakes. And for pancakes, you just need to add more liquid to the batter.

Read other useful articles on the topic:

How to cook beef tongue How to cook fish soup How to cook okroshka How to cook cold borscht How to cook buckwheat porridge

Calorie content of pancakes

A dish known from early childhood, served both in kindergarten and at school, it eventually became a favorite for many.

What could be nicer than hot pancakes, topped with condensed milk and eaten for breakfast with a large mug of tea? This fairly simple and quick to prepare dish allows you to diversify your morning, save time and at the same time pamper yourself with homemade cooking.

And therefore, everyone who is partial to such morning delicacies should know how many calories are in pancakes, where they come from and how to eat pancakes correctly without harm to the figure and body.

True, it is impossible to say exactly how many calories are in pancakes without knowing which ones exactly we are talking about.

In addition to those familiar from kindergarten, made with kefir, there are also pancakes made with yeast, as well as many vegetable and even liver variations.

Therefore, you will have to analyze the recipes and basics for this dish that are most often used in everyday life, so that later there will be no problems with calculating the calorie content of pancakes.

How many calories are in pancakes?

The classic pancake recipe requires eggs, sugar, flour and kefir, as well as baking soda. And even with such a stable set of components, the calorie content of the finished dish begins to vary. With kefir, everything is quite simple and clear - its “weight” is 53 kcal for 3.2% fat content, 50 kcal for 2.5% fat content, 40 kcal for 1% fat content, and 30 kcal for low-fat.

The beneficial properties in general do not depend on this indicator: whether at the maximum or at the minimum percentage of fat content, kefir is, first of all, an excellent tool for normalizing the intestinal microflora and saturating it with beneficial bifidobacteria.

Moreover, of course, this applies to kefir, and not to various kefir drinks with a chemical composition. Like any dairy product, it is rich in easily digestible protein and helps fight insomnia, as it acts as a mild sedative and immunostimulant.

In addition, due to its mild effect on the digestive tract, kefir is allowed even for inflammation of the mucous membrane.

Chicken eggs have a calorie content of 157 kcal per hundred grams, while the weight of one egg is approximately 70–80 grams.

They contain a lot of protein, biotin, vitamin A, which is absorbed instantly due to the presence of fats in the yolk, folic acid, and vitamin D.

The only thing worth paying attention to is the level of cholesterol in the yolk, which increases significantly during heat treatment using hot oil.

Flour for pancakes can be either wheat, oatmeal, rye or even barley, or it can be partially replaced with bran, which has a beneficial effect on the intestines, working in a panicle mode, cleaning out waste and toxins from it and filling it with fiber.

Kefir pancakes made with wheat flour will have the highest calorie content, since this flour is the “heaviest” and at the same time the least healthy. Its “weight” is 329 kcal, and its energy value is solid carbohydrates.

Rye flour, having a calorie content of 298 kcal, compared to wheat flour, is very much superior in the absence of gluten, the ability to cleanse the body of heavy salts and metals, and a more significant amount of protein, folic acid, copper, potassium and phosphorus.

This allows products made from rye flour to also affect the cardiovascular system and bone tissue.

And for better elasticity of the dough, wheat and rye flour are often combined, obtaining an optimal balance of the vitamin-mineral complex and calorie content of kefir pancakes.

For other components that form not so much the base as those required for taste or a chemical reaction, it is enough to mention only their “weight” and their effect on the calorie content of the finished dish. Sugar will cost 399 kcal and has absolutely no benefit, so it is better to reduce its amount, or at least replace white sugar with brown sugar.

Sunflower oil “weighs” 899 kcal and in itself is not a bad product, but given the increase in the amount of carcinogens during heating, it is difficult for the liver and pancreas.

In addition, its calorie content is important to take into account when determining the final calorie content of pancakes, since during frying the dough absorbs fat, and therefore the calculation comes out as follows: the calorie content of the oil is multiplied by its volume, and then multiplied by another 50%. And then another 50% of the calorie content of the oil is added to the finished product.

Most dishes absorb only 20% of the fat in which they are fried, and only pancakes, zucchini, eggplant and donuts carry half the “weight”. Moreover, this is typical for any pancakes: vegetable, mushroom, buckwheat, and classic.

Another point worth mentioning is kneading the dough for pancakes with yeast. Their calorie content is 410 kcal per hundred grams for fast-acting ones, but the main danger is that they cause fermentation processes in the body and also contribute to weight gain. It is for this reason that the use of yeast in the process of losing weight is prohibited.

As a result, you can give approximate calorie values for pancakes made with kefir and soda and for variations with yeast. For the former, the indicator will show 165 kcal, and for the latter – already all 229 kcal, and this is in the absence of any additional additives. It is worth sweetening the dish with a spoon of condensed milk, and the calorie content of the pancakes will jump up even more.

Pancakes in the diet of those watching their figure

Despite the fact that, according to all calculations, the caloric content of pancakes turned out to be considerable, this does not mean that this dish should be given up in order to avoid gaining excess weight.

First of all, it is important to understand that if you want to eat this kind of food, then you should do it in the morning, when metabolism is at its peak.

During the day you will be able to lose calories, so for breakfast with a mug of green tea, a couple of pancakes are quite suitable.

Secondly, it is recommended to replace wheat flour with oatmeal or rye flour, or even make vegetable pancakes rather than classic ones. For example, based on zucchini and carrots, served with low-fat sour cream.

Such pancakes will barely reach the calorie level of 63 kcal per hundred grams, even taking into account the fact that they are fried in oil.

In addition, zucchini is a fairly filling vegetable, which will allow you to fill up on a couple of pancakes, and beta-carotene from carrots is absorbed in the best possible way thanks to vegetable oil.

Source: https://pohudeyka.net/pitanie/kalorijnost-oladev.php