Pancakes without flour: with kefir without sugar, how to cook and how to make with milk, without eggs

Even without flour, you can make delicious, aromatic and fluffy pancakes that all family members will definitely like
Cooking time: 35 minutes;
Servings: 8;
Kcal: 106.9;
Protein / Fat / Carbohydrates: 12 g / 9.2 g / 14.5

This pastry is tasty and satisfying. You can make pancakes quickly and easily with a minimum of ingredients. The pancakes look like fluffy dough cakes. For preparation use liquid dough. Fry them in a frying pan using vegetable or butter. They are similar to pancakes, but smaller in size. Pancakes are much thicker than pancakes. Therefore, the dough for them is kneaded a little thicker. Any person who does not have culinary skills can cook pancakes. You can please your loved ones with a delicious breakfast and make pancakes for breakfast.

Fluffy pancakes made with kefir without eggs

A pile of fluffy, hot, rosy pancakes for breakfast! Well, what could be even tastier? In my family, they are eaten on both cheeks with jam, sour cream, sugar, and condensed milk. Just have time to fry!

But they didn’t always turn out beautiful and tall for me. When this happened I was always terribly upset. Well, how is that? In a hot frying pan, the pancakes are fluffy and delicious, and as soon as you put them on a plate, they immediately fall off. What's wrong?

I suffered until I accidentally found one simple but very successful recipe. Now it has become one of my favorites.

Thanks to him, my pancakes now turn out fluffy, tall and, most importantly, do not fall off when cooling. The dough is very simple, it can be prepared without eggs, but the pancakes from it turn out to be a treat! And now I will tell you all my secrets.

200 ml kefir at room temperature (NOT COLD!!!);
160 gr. flour;
1 tsp. Sahara;
1/3 tsp. salt;
½ tsp. soda;
oil for frying.

Take the kefir out of the refrigerator in advance and let it stand at room temperature for 2-3 hours. Kefir should be warm! Pour it into a bowl. Add salt, sugar and soda. Mix well until they are completely dissolved. The kefir will begin to foam strongly and a fluffy, bubbly cap will appear on the surface. This means that the soda has reacted.

Add the sifted flour in 2-3 steps. After each addition, stir the dough well with a fork. If you add the flour all at once, it will be much harder to mix and the appearance of lumps cannot be avoided.

Everything must be done quickly. You can’t knead the dough for a long time and you shouldn’t do it again. When soda and kefir interact, a reaction occurs and air bubbles begin to release. They are what make the pancakes so plump, airy and tall.

The more bubbles, the better the baking result. If you knead the dough for a long time, then all the gas will simply come out of it and the pancakes will not rise, but will be thin and ugly.

And another such moment! There is no need to quench soda with vinegar! Kefir acts as a “quencher”. Thanks to it, the reaction will occur directly in the test. If you extinguish the soda in advance, the pancakes may turn out flat and tasteless. To maximize the reaction, I recommend using sour kefir.

Place the pancakes only in very well heated oil. There shouldn't be too much of it. Pancakes should be fried, not floating as if deep-fried.

Fry until golden brown on both sides. Fire is medium. You need to break the pancakes from the first batch and see if they are damp inside. If so, then you need to reduce or add fire a little.

These are the fluffy and golden pancakes you get. They taste like yeast and are best, of course, right out of the heat.

I never bake too many of them at once. Since they are prepared quickly and easily, preparing another serving will not be difficult.

Recipe for zucchini and potato pancakes

It was the baked pancakes that attracted my husband, only he noticed that zucchini alone was not enough in them, so next time I prepared not just zucchini pancakes without flour, but zucchini-potato pancakes with bell pepper, in other words, vegetable ones!

I took:

two small zucchini;
three medium potatoes;
one red bell pepper;
one medium carrot;
one large onion (those who don’t like onions can take a small one);
two eggs;
salt, black pepper.

I remind you once again that you need to carefully squeeze the potatoes and zucchini to remove as much vegetable juice as possible, otherwise the pancakes will turn out flat and ugly!

Bake on each side for 10 minutes at a temperature of 10 degrees.

Lush pancakes with kefir - recipe with baking powder without yeast

This is the most perfect pancake recipe. They turn out not just tasty, but very, very tasty. I've never heard of adding baking powder to pancake batter instead of baking soda.

However, after trying this recipe, I immediately appreciated the ease of preparation and the excellent result. I have never made such fluffy, soft and airy pancakes without yeast so easily and simply.

250 ml kefir or whey;
230 gr. flour (maybe a little more or a little less);
50 gr. Sahara;
1 egg;
10 gr. baking powder;
a pinch of salt;
4 gr. vanilla;
oil for frying.

Beat the egg with a fork or whisk in a bowl. Pancake dough is easy and quick to make, so you don’t need a mixer at all. Add sugar, vanilla and beat a little again. Add salt and mix too. Pour in kefir or whey and mix again.

And now one little secret! To make the pancakes very fluffy, kefir or whey must be taken warm. I had whey and heated it to about 50°. If you cook with kefir, you need to remove it from the refrigerator in advance so that it warms up well. You can instead add a little hot water to it or heat it to a temperature no higher than 30°.

Now sift flour, vanillin into the liquid ingredients and knead the dough. It should turn out pretty cool.

To check its thickness, scoop it into a spoon. It should fall off it, not flow down. If it drains, then add a little more flour. Add it a little at a time so as not to clog the dough. Stir and check again. If it falls off the spoon with difficulty, then it is ready.

Heat the frying pan with oil very well and add it using 2 spoons. Once all the pancakes have been laid out, reduce the heat so that they are well baked.

Immediately prepare a plate covered with paper towels, on which we will then place them.

As soon as one side of the pancakes turns golden brown, turn them over to the other and continue baking over low heat. In total, they fry for 3-4 minutes. Then transfer to a previously prepared plate.

Again we make the fire bigger. We lay out the next batch of pancakes and then reduce the heat again.

Look how fluffy and beautiful the pancakes turned out! They are airy, on a break with large holes.

I just want to eat them right away! It’s very tasty to eat them with sour cream and jam on top.

Fluffy pancakes made with kefir and soda

Pancakes made with kefir just don’t turn out fluffy? Dont be upset! Now you will definitely get them! I have made them using this recipe many times and I can say for sure that these pancakes never settle, even after they have cooled.

They are incredibly tasty and more like yeast. Be sure to try cooking them. I'm sure you've never eaten pancakes like these before.

500 ml kefir;
350 gr. flour;
1 egg;
3 tbsp. l. Sahara;
1 tsp. soda with a slide;
¼ tsp. citric acid;
1/3 tsp. salt;
vanillin.

Measure out the flour, add soda to it and mix. Break the egg into another bowl, add sugar, salt and mix everything well with a whisk. Add vanillin or vanilla sugar.

Pour the kefir into a saucepan and heat it up over medium heat, but under no circumstances BOIL IT!!! This can be understood as follows. As soon as the whey appears and the kefir begins to curdle, immediately remove from the heat. Pour into the egg, stirring vigorously with a whisk.

Gently add flour and mix. Sometimes kefir is sweet, and the soda does not have time to extinguish. In this case, you need to add citric acid at the tip of a teaspoon.

Stir and from this moment on the dough cannot be stirred anymore. It is important! It is necessary that the air bubbles remain in it and do not leave with additional mixing.

The consistency of the dough should not be too liquid. It should not flow from the spoon, but should slide off.

Pour vegetable oil into a heated frying pan. But you can also fry in a practically dry frying pan. Everything is at your discretion.

Use a tablespoon to form pancakes. The heat should be medium so that the pancakes are well baked and not raw inside. Can be covered with a lid. We turn it over and see how the pancakes began to rise.

As soon as the bottoms are browned, immediately remove them from the pan and transfer them to a paper towel.

Serve hot with sour cream, jam or honey.

Low-calorie banana pancakes without sugar and flour

If you add a ripe banana to regular flourless pancakes, you will get a very light, yet sweet dish. They can easily be served not only for breakfast, but also as a dessert for dinner.

banana – 2 pcs;
egg – 3 pcs;
cinnamon – 1 teaspoon. l.;
stevia – 1 tsp. l..

Time: 15 minutes.

Calorie content: 118 Kcal.

Cooking steps:

Grind the chopped bananas with the eggs using a blender into a homogeneous mass. After this, add stevia and cinnamon to the mixture;
Since the frying mixture is quite liquid, it would be better to cook such pancakes quite large, more like pancakes in size. The color of the pancake crust will be quite dark, so don't be alarmed;
Stack the prepared pancakes and sprinkle with powdered sugar.

Pancakes with kefir and yeast

Kefir pancakes turn out fluffy, like fluff, if you cook them with yeast. Tasty, tender with a golden crust, they do not go stale for a long time. I especially like that even on the second day they remain as soft and tasty as if they had just been removed from the frying pan. I highly recommend making these yeast pancakes.

400 ml kefir;
350 gr. flour;
2 eggs;
12 gr. dry yeast;
3 tbsp. l. Sahara;
½ tsp. salt;
100 ml grows. frying oils.

Pour sugar and dry yeast into warm kefir at room temperature.

Add eggs and a pinch of salt.

Mix everything thoroughly with a whisk until smooth.

Sift the flour 2-3 times so that it is well enriched with oxygen, then the dough will rise quickly and will be very airy. Then, little by little, pour it into the kefir mixture and mix everything well with a whisk.

The dough should be quite thick, smooth, without lumps. If you put it in a spoon, it will slowly slide down from it.

Cover it with a towel or cling film and place it in a warm place to rise for 15-30 minutes. It should increase 2-2.5 times in volume, become fluffy and bubbly. Once it fits well, you can no longer mix it.

Carefully spoon it into a frying pan heated with oil. Fry over medium heat. If the fire is strong, then the pancakes may not be baked inside, and if it is low, they will absorb a large amount of oil and will be very greasy.

Fry the pancakes for 2 minutes on each side until beautifully golden brown.

Serve with hot tea and jam.

Lush pancakes with apples on kefir

These are my family's favorite pancakes. My dear grandchildren especially love them. They are eaten by both cheeks with powdered sugar, chocolate sauce, sour cream, jelly and, of course, condensed milk!

Why don’t they eat them! Just have time to fry! Lush, soft, fluffy, tall, with pieces of fragrant apples, they are simply swept off the table.

So that you can get these apple pancakes too, I will gladly share with you one little secret. The sequence of actions is very important here and there is no need to deviate from it.

250 ml kefir;
220 gr. peeled apples;
170 gr. flour;
1 egg;
1/3 tsp. soda;
¼ tsp. salt;
1.5 tbsp. l. Sahara;
1 tbsp. l. oils;
oil for frying.

In a ladle, grind the chicken egg with sugar and salt. Pour in kefir and stir well.

And now the promised secret! Heat the resulting mass over low heat. To prevent the eggs from curdling, it should become well warm, but not hot.

Pour into a bowl, add sifted flour in parts and mix. Add soda and mix everything well again.

At the end, add vegetable oil and knead a fairly thick dough. It does not pour, but slowly slides off the spoon.

Pre-peel the apple directly into the dough in small pieces. You can grate it on a coarse grater. But, with it cut into pieces, in my opinion, it turns out much tastier.

Mix everything well. Leave the dough alone for 15 minutes and do not stir it any more.

Heat a frying pan with a small amount of oil over medium heat and add pancakes with a tablespoon. They need to be turned over when one side is cooked through.

This can be determined by the bubbles that begin to appear on the surface of the pancakes. Then you can turn it over.

Place the finished pancakes on a plate with paper napkins to remove excess fat.

We got them so tender, fragrant and fluffy!

Dietary pancakes without flour and sugar: recipe for banana pancakes

If you are tired of regular pancakes, you can cook them with filling. There is one delicious recipe for banana pancakes. The preparation time for this dish is about thirty minutes. Dietary pancakes without flour and sugar are sweetened by bananas. If necessary, you can add a little vanillin for flavor.

For one serving of banana pancakes you will need:

One banana;
Two chicken eggs.

Making the pancake mix is simple. You need to beat the eggs in a deep bowl. Grind the bananas in a blender until smooth. Pour eggs into a blender and mix with bananas. Heat a frying pan, pour oil and bake pancakes over low heat.

This dessert is suitable for those who decide not to break their diet. There is no flour or sugar in this recipe. The pancakes are tasty, light and sweet thanks to the bananas.

Banana pancakes with kefir

This is a very easy banana pancake recipe. They are prepared from simple ingredients and always turn out tender, tasty, appetizing, with a pronounced aroma of ripe bananas. This delicacy is very suitable for family tea drinking. Your family will definitely appreciate it.

In my family, these banana pancakes are eaten straight from the pan. I don’t even have time to put them on a plate.

2 ripe bananas;
1 tbsp. kefir;
1.5 tbsp. flour;
1-2 eggs;
2 tbsp. l. Sahara;
½ tsp. soda;
a pinch of salt.

Cut the bananas into small pieces, put them in a bowl and mash thoroughly with a fork until you obtain a homogeneous paste.

Pour in kefir, add egg, salt and mix everything well.

All foods should be at room temperature, so be sure to remove them from the refrigerator 2-3 hours before cooking.

Add sifted flour in portions and knead the dough.

At the end, add soda and mix everything well again. The dough should turn out like very thick sour cream.

Pour a small amount of oil into a well-heated frying pan and add pancakes with a tablespoon.

Fry on both sides until golden brown.

Serve hot banana pancakes with sour cream or honey.

You can decorate the top with banana slices.

How to make pancakes without flour: recipe for zucchini pancakes

Many people love zucchini. Zucchini fried in oil is a heavy and high-calorie food. But zucchini pancakes can be dietary. This easy dish is great for a snack. Even those who are watching their weight can eat zucchini pancakes for dinner.

Zucchini pancakes are characterized by a special taste, which can easily be prepared without adding flour to the dough

You will need the following ingredients:

One zucchini;
One egg;
1-2 carrots;
One onion;
Oil.

The pancake mixture is quick to prepare. You need to grate the zucchini on a fine grater, or grind it in a blender until smooth. Add the beaten egg. Grate the carrots and finely chop the onion. Fry the onions and carrots in advance and add to the zucchini. Pour oil into a frying pan and fry the pancakes over low heat until crispy around the edges.

If the zucchini has a thick or rough skin, it is worth peeling it. Remove the seeds. Then the pancakes will be soft, and the seeds will not come across.

The dish will turn out tough if you don’t peel the zucchini in advance. You can add salt, spices or chopped herbs to taste. The dish should be served hot along with sour cream.

You can fry the zucchini pancakes on a baking sheet. Grease a baking sheet with oil and spoon out round pancakes. Bake in the oven for fifteen minutes.

There are a large number of pancake recipes. This dish can be dietary if you do not use flour. Vegetable and fruit pancakes are not only tasty and nutritious, but also healthy. Zucchini or banana pancakes are light and fluffy. You can please your family or guests with this dish using a minimum of ingredients and time. They will appreciate this culinary masterpiece and will be happy.

Pancakes with cottage cheese on kefir

The best and fastest breakfast for those who don’t really like cottage cheese are fluffy cottage cheese pancakes made with kefir. This is unsurpassed deliciousness!

The recipe is very simple and easy to remember. I like that you can hardly feel the cottage cheese in the pancakes. But thanks to him, they turn out very lush and fluffy, like a cloud. And besides, they don’t go stale for a very long time. Even the next day they remain just as soft.

Such cottage cheese pancakes are eaten with great pleasure even by those children who simply cannot be fed with regular cottage cheese.

50 gr. cottage cheese;
150 ml kefir;
150 gr. flour;
1 large egg;
2.5 gr. (1 tsp without a slide) soda;
1 tbsp. l. Sahara;
½ tsp. salt;
½ tsp. vanillin;
oil for frying.

Mash the cottage cheese with a fork. It can be of any fat content. But I advise you to choose a gentle and not very dry one so that it can be easily rubbed. Add sugar, vanillin, salt and egg.

Grind everything again with a fork until smooth, so that the cottage cheese is well dispersed in the dough. All foods must be warm.

Pour in kefir. It's better to take it fat. It is not as liquid and is better suited for making pancakes.

Be sure to sift the flour mixed with soda and add it to the curd-kefir mixture. Mix everything well and the dough is ready. When kneading, be sure to look at its consistency. If it turns out to be slightly runny, you can add a little more flour so that the pancakes do not settle during frying.

The dough should be quite dense, but you don’t need to knead it for a long time. It is enough for all the flour to disperse.

Heat a frying pan with oil over slightly less than medium heat. Scoop the dough with a tablespoon and lay out the pancakes. It is very fluffy, and so that it does not settle, you need to take it with a spoon from the edge and do not stir it anymore. Cover the pan with a lid and fry on each side for 1.5 minutes. Under the lid, the pancakes turn out taller and fry faster.

Cooking time depends on what heat you fry at, what kind of frying pan you have and how thick its bottom is. You need to make sure that the pancakes turn out to be a beautiful golden color and do not burn.

Then, transfer them to a plate with a paper towel to absorb excess fat. Add a little oil to the pan and add the next portion of dough. And so we fry all the pancakes.

They turn out to be very soft, porous and tall. They taste very much like biscuits to me. Serve with sour cream and sugar.

Kefir pancakes with sausage and cheese - original mini-pizza

I just love this recipe! Kefir pancakes with sausage and cheese are a very tasty and nutritious breakfast that can be prepared in just 20 minutes. For me personally, this recipe was simply a godsend, and very unusual, tasty and original.

To prepare these pancakes, any products that are usually put on pizza are suitable. You can also add mushrooms, green onions, pieces of boiled chicken and even boiled and salted fish.

It all depends only on your imagination. The result is the most delicate aromatic pancakes with the taste of pizza. Be sure to prepare! You will not regret it!

350 ml kefir;
2 tbsp. l. sour cream;
260-280 gr. flour;
2 eggs;
100 gr. ham-chopped sausage or any;
80 gr. hard cheese;
8-10 pcs. olives (possible without them);
1 tomato;
½ tsp. soda;
parsley;
salt.

Grate the cheese into a bowl using a medium grater. Cut the sausage into small cubes. You can take a piece of ham instead. Cut the tomato into the same cubes. Olive mode rings. Finely chop the greens. We transfer everything to the cheese.