Lenten pancakes are a delicacy for Orthodox fasting days and with a vegetarian diet. "Lean" means they do not contain animal products (milk, eggs, butter, sour cream, cottage cheese and cream). And such dishes are not flawed, as many think. They are quite tasty and very healthy.

Lean pancakes are also a dietary dish, which is low in fats and carbohydrates (they make up the main calorie content of foods), and a lot of protein necessary for normal growth and development of the body.

By adding other flavoring and aromatic products and spices to the dough, you can cook different versions of delicious thin or thick lean pancakes every day. Among these ingredients:

Ground cinnamon, vanilla, ginger, or anise; muesli; candied fruits or dried fruits; different crushed nuts (one type or mixture); chopped baked vegetables or fruits; fresh or dried herbs; will be delicious.

The filling can be used not in the dough, but for sandwiching pancakes. That is, make a pancake cake or stuffed swirling pancakes.

We offer a recipe for lean pancakes without eggs, these thin pancakes can be served with fruit or honey, in winter they will be good with jam or jam.

Taste Info Pancakes

Ingredients

• boiled water (chilled) - 500 ml;
• wheat flour - 250 g;
• granulated sugar - 2 tbsp. l .;
• soda - 6-7 g;
• salt - 1 pinch;
• vegetable oil - 4 tablespoons.

How to make lean pancakes in water

The first step for making thin pancakes in water is to process the flour. Sift the wheat flour into a bowl through a fine mesh sieve. So excess crumbs and other impurities are removed from the flour, and it is also saturated with oxygen. This ensures that the dough is uniform in texture. By the way, you can add cereal flour to wheat flour (buckwheat, oatmeal, corn or semolina). And if such flour is not at hand, just grind the cereal in a coffee grinder to a powdery state.

Add granulated sugar, salt and baking soda to the flour. Instead of baking soda, you can put a bag of baking powder and add some lemon juice or vinegar. So, due to the mixture of soda and acid, bubbles of carbon dioxide will form in the dough, which make the dough and future pancakes porous.

Stir the added bulk ingredients with a spoon or whisk.

Begin to pour boiled chilled water into the flour in portions.

Knead the pancake dough using a whisk or blender. At the exit, it should be homogeneous and without lumps.

Pour any vegetable oil into the pancake dough without eggs.

Heat the skillet. Scoop a portion of the dough with a ladle, pour it into the pan and distribute it evenly over the hot surface. To do this, take the handle of the pan in your hand and wiggle it in a circular motion. The dough, following the indicated route, will cover the pan with a thin layer. Bake the first pancake for about a minute.

Then turn the pancake over and place on a plate. Pour the second batch of dough into the pan. So you need to use up all the prepared dough. The pancakes are thin and tender.

Delicious lean pancakes on the water are ready!

For the decoration and dressing of such pancakes, you can take any jam or jam, pieces of fresh fruits or berries.

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Thick lean pancakes on mineral water

The second option for lean pancakes is with mineral water. Thick pancakes are obtained by adding a little more flour to the dough, this can be adjusted when cooking. Thanks to the gas bubbles in the mineral water, the dough will be airy, and the prepared pancakes will be fluffy and tasty.

Ingredients:

• mineral water with gas - 600 ml;
• wheat flour - 350 g;
• granulated sugar - 40 g;
• sunflower oil - 100 ml;
• salt - 7 g.

Cooking method

1. First, sift the flour through a special fine or regular iron sieve. This removes unnecessary impurities, and the flour is saturated with air.
2. Making a dough for pancakes with mineral water is a quick recipe and takes a minimum of time. If you tighten the dough, the carbon dioxide bubbles will evaporate and the pancakes will be sticky.
3. Pour mineral water into a cup, add sugar and salt. Whisk a little. By the way, sugar in the dough can be replaced with honey in a ratio of 1: 1.25, that is, 40 g of granulated sugar will replace 50 g of bee honey.
4. Then add flour and stir until smooth.
5. The last stage of kneading the dough will be adding warm sunflower oil. Stir or whisk again. You need the oil to prevent the pancakes from sticking to the pan.
6. Preheat a pancake skillet and pour a dough portion over it. It is good to do this with a small ladle.
7. Fry for a few minutes until the underside is browned. Turn the pancake over with a spatula.
8. When the pancake is baked, place it on a plate.
9. Then pour another portion of the dough into the pan and bake all the pancakes this way.
10. To make thick pancakes with filling, it's best to use it as a bake. You need to put some of the filling directly into the pan and pour the pancake dough over it. Then bake the pancakes as indicated above.

Lenten rye pancakes on mineral water

Pancakes on rye flour are baked a little dark, so it is recommended to add wheat flour to the dough. Below is a classic recipe that you can add additional flavors to. For example, a baked apple or a chopped banana. In this case, the pancakes will have an interesting texture and amazing taste.

Ingredients:

• wheat flour - 100 g;
• rye flour - 150 g;
• carbonated mineral water - 600 ml;
• granulated sugar - 50 g;
• sunflower oil - 100 ml;
• salt - a pinch.

Cooking method

1. Mix rye flour with wheat flour and sift together through a sieve.
2. Pour carbonated mineral water into a bowl, add sugar and salt.
3. Then take the flour with a tablespoon and pour it into a bowl.
4. At the same time, beat the dough with a whisk or blender.
5. When you have used up all the flour, add room temperature or slightly warmed up sunflower oil. At the same stage, you can add additional ingredients to taste (chopped apple or banana pulp, crushed nuts, chopped dried fruits, chopped fresh or dried spicy herbs).
6. Beat the dough again. It is necessary to achieve uniformity without lumps of unmixed flour.
7. Now heat the pancake pan and pour 40-50 ml of dough into it.
8. Take the handle of the pan and turn it so that the dough spreads evenly over the pan.
9. Put it back on the fire and bake the pancake, first on one side, then on the other.
10. Put the finished pancake on a plate and immediately pour some more dough into the hot pan for the next pancake.
11. And if you want to stuff the pancakes, place the first pancake on a cutting board or wide plate. And, while the next pancake is baking, put the pre-prepared filling on the top edge of the first one. Cover it on both sides with the side edges of the pancake and roll the pancake filling up and down.

Not everyone knows the recipe for lean pancakes. After all, we are all used to making such a dessert with milk or kefir with the addition of eggs, as well as a large amount of butter. Moreover, pancakes are often prepared for the festive table. But what if, due to religious beliefs, you cannot consume all of the above ingredients? In this case, the recipe for lean pancakes comes in handy. It should be noted that it is good to prepare such a delicacy both on a yeast and yeast-free basis.

Lean pancakes on water: a recipe

Despite the fact that such a dessert is prepared without the use of animal products (butter, eggs and milk), it still turns out to be very satisfying and tasty. Moreover, there are no expensive ingredients in it. In this regard, such pancakes can be prepared even if you do not have a standard set of products in stock. This is a great advantage of the presented treat. So, the recipe for lean pancakes for a commemoration involves the use of the following components:

• dark flour of the second grade - about 1.5 cups;
• warm boiled water - about 2 glasses;
• refined vegetable oil - 60 ml;
• sugar - a large spoon;
• citric acid - a pinch;
• table soda - 0.5 dessert spoon;
• medium-sized salt - apply to taste.

Dough preparation

As you can see, the recipe for lean pancakes for a commemoration requires the use of a minimum of products that can always be found in your kitchen. And before you start baking such products, you should thoroughly knead the batter. To do this, pour warm boiled water into a deep bowl, and then dissolve sugar, citric acid and salt in it. Next, add dark flour to the same container. Stir the ingredients preferably with a whisk or mixer. In this case, you should ensure that the dough completely loses lumps. After that, you need to add baking soda and any vegetable oil to it.

As a result of the described actions, you should get a fairly liquid dough. If it is too thick, then you can add a little more cooled boiling water to it.

Baking in a frying pan

After kneading the pancake dough, it is recommended to keep it covered for about ¼ hour. During this time, the flour will swell a little, making the base more homogeneous. Next, you need to strongly heat the pan and pour a dessert spoon of oil (sunflower) into it. Having scooped the dough with a ladle, it should be poured onto a red-hot dish and evenly distributed over it by tilting in different directions.

Lean pancakes should be baked until both sides are browned. It is recommended to turn them over with a spatula.

Serving pancakes to the memorial table

After all the products are baked, they should be slightly greased with oil (vegetable) heated over medium heat. Next, they need to be folded in a pile and presented to the memorial table.

Lean pancakes with yeast: a recipe

As mentioned above, such lean pancakes can be prepared using not only soda, but also dry yeast. Using the recipe below, you will get a very tasty and aromatic dessert that will serve as an excellent substitute for traditional pancakes.

So, we need:

• dark wheat flour - about 150 g;
• buckwheat flour - about 100 g;
• warm boiled water - 2 glasses;
• dry fast-acting yeast - about 5 g;
• fine table salt or iodized salt - 0.5 small spoon;
• sugar - 1-1.8 large spoons;
• vegetable oil - about 3 large spoons.

Preparing the base

Everyone should know the recipe for lean yeast pancakes, because such products can be prepared not only during fasting or commemoration, but also served at the usual everyday table. This is due to the fact that such a dessert turns out to be very satisfying, aromatic and tasty. But before baking it on the stove, you should mix the base well.

To do this, mix dry yeast with a small amount of flour and sugar, and then add a little water to it. Keep the ingredients warm and quiet for about fifteen minutes, they should dissolve well, and bubbles should form on the resulting mass. If you do not observe this process, then this means that your yeast was either spoiled or expired. They are not suitable for making pancakes. Better to get new ones.

If you get a good dough, then in a separate bowl you need to mix the rest of the dark wheat and buckwheat flour with warm boiled water, salt, vegetable oil and sugar. After mixing the components, you should get a homogeneous, sticky mass. Next, you should lay out the dough to it and leave it near a warm battery for half an hour. During this time, the base should rise well, and also be covered with numerous bubbles. In this case, a pronounced sour aroma should go from the dough.

Heat treatment

As you can see, the recipe for lean yeast-based pancakes also does not require the use of expensive products. After the dough is fluffy and bubbling, you can safely use it to make a delicious dessert.

First of all, you need to grease a crepe maker or frying pan with any vegetable oil and heat it well over high heat. After that, it is recommended to reduce the flame, and put the yeast base in a hot dish. If it does not spread evenly over the surface of the pan, then it should be smeared with the same ladle with which the dough was laid out.

After frying the bottom of the pancake, turn it over immediately, using a culinary spatula. After the other part of the dessert is browned, you can safely remove it from the pan. Next, put a new batch of yeast dough into a preheated dish and carry out all the same actions. In this case, it is not recommended to additionally lubricate the pan with oil.

Serving delicious lean yeast-based pancakes

When baking yeast products, they should be laid out in a stack on a flat and wide plate. Also, the recipe for lean pancakes involves greasing them with hot vegetable oil. If this is not done, then they will turn out to be very dry and stick to each other.

After completing the baking of the dessert, it must be brought hot to the table along with green or black tea. In addition to this delicacy, you can serve honey, jam or jam.

We talked about how to properly cook lean pancakes. But to get an even more aromatic and tasty dessert, it is recommended to use the following tips:

1. Mineral water pancakes are very popular among housewives. The recipe recommends baking lean products using this water. As a result, the pancakes are softer and with many holes.

2. To prepare tender and juicy lean pancakes, add a little oil (olive or sunflower) to the dough.

3. Before serving, lean pancakes must be greased with vegetable oil. To do this, heat it up in a bowl and then apply it to each piece with a culinary brush.

It should also be noted that lean pancakes can be easily made in the traditional way. To do this, replace the water with milk, add one chicken egg to the dough and grease the finished dessert with butter.

When I was looking for a recipe for lean pancakes, I reviewed a whole bunch of them and the reviews were very different, many people wrote that they did not succeed, and they just threw away the dough for lean pancakes. I was afraid that it would not work out for me either, but still hoped I could bake pancakes without eggs. But there were many positive reviews, which reinforced my desire and confidence that everything will work out.

I am happy to report that everything worked out for me and even the first pancake was not lumpy, and the lean pancakes turned over even better than. I did not direct many of them, because I was still worried that they might not work. I made 12 lean pancakes from my ingredients. My children did not recognize lean food in the form of pancakes, for them I prepared ordinary thin pancakes in milk.

I added starch to the lean pancake dough on the recommendation of one woman, where I read comments on the recipe for lean pancakes, I don't know if he played a role in removing pancakes from the pan or something else, but the main thing is that everything worked out and you can safely use my recipe. One remark, I baked pancakes without eggs in a pancake pan, I don't know how they will behave in a regular pan, I can't vouch for the result).

So, the ingredients for lean pancakes:

• Water - 350 ml
• Sugar - 2 tablespoons
• Salt - 1/3 teaspoon
• Flour - 14 rounded tablespoons
• Sunflower or olive vegetable oil - 7 tablespoons
• Potato starch -1.5 tablespoons

How to make lean pancakes

Here is such an uncomplicated composition, I specially measured the flour with spoons for my amount of water. In general, the consistency of the dough does not differ in any way from ordinary pancakes with milk or kefir, which I cook not during fasting and during fasting, but for children).

To get lean pancakes, follow the recipe. We heat the water to a warm, but not hot state. Sift the flour. I did not photograph all these stages, I think everyone will cope anyway).

Pancake dough without eggs

Pour some warm water into a bowl with high sides and start mixing flour, I used a hand whisk, it breaks all the lumps well, I make a thick gruel in this way, then add more water, bringing the volume of water to 350 ml, and the amount of flour to 14 tablespoons ... After all the flour has been added, we introduce potato starch, if you don't add it, then I can't say 100% that pancakes will lag well behind the pan.

The next step is to add sugar and salt. Finally, add vegetable oil to the lean pancake dough, mix everything well and leave to stand for 15-20 minutes. After the dough stood for me, it seemed to me that it thickened somewhat and I could have added a little more water, but I did not. I shot a video of the consistency of a lean pancake dough, you can also take a look.

We put the pancake pan on the fire and heat it well, just before the moment when you pour the pancake dough into the pan, you need to grease it with vegetable oil, just grease it, and not just pour it into the pan. Once greased, pour the pancake dough and distribute it throughout the pan, as we usually bake everything or milk.

I got thin pancakes. For lean pancakes without eggs and milk, I noticed one peculiarity, they brown for a long time, if I kept a regular pancake in milk for so long, it would have burned out long ago.

I did not grease the pancakes on the water, since they already contain a lot of vegetable oil, and how to grease them in the post).

I hope my experience of how to make lean pancakes that will not stick to the pan will be useful to many fasting people. We ate these lean pancakes with jam, you can eat it with honey. I also thought that I could add a little vanilla to the dough, so I will do it another time.

You can also stuff such lean pancakes with, for example, rice or mushrooms. Here's a hearty dish. When my husband and I tried these lean pancakes, both of us thought their taste was very familiar and somewhat reminiscent, but here's what, we could not remember, maybe someone will cook such pancakes without eggs and write in the comments what they remind you of a dish to your taste.

We liked the pancakes, given that they are lean, then it is quite a good substitute for ordinary pancakes. By the way, anyone who is allergic to eggs - this pancake recipe is just a godsend.

P.S. I made these pancakes without adding soda and vinegar, we liked them even more than with soda, so try two options and choose which one you like best.

With respect and love, Elena Kurbatova.

How to cook a recipe for lean pancakes in water without yeast - a complete description of the preparation so that the dish turns out to be very tasty and original.

How to make delicious lean pancakes in water without eggs

Pancakes on the water - the hostesses may still agree with this, but on the water and without eggs - this will seem to many as culinary nonsense. After all, there must be a product that will bind and combine the ingredients of the dough with each other.

But it turns out, besides eggs, other foods can cope with this role: vegetable oils (olive, sunflower) and even bananas.

What are the benefits of lean pancakes

How did lenten baking deserve its love even from those housewives in whose families fasts are not observed? There are several reasons for this, and they are quite significant:

1. Allergies to lactose and gluten force people to stick to the strictest diet and cut out most delicious foods from their diet, including pancakes with milk (or other dairy products) and eggs. But lean pancakes on water do not include allergenic products and are not inferior to their counterparts in taste;
2. Low calorie content. In an effort to lose weight, it is not difficult to become discouraged and depressed due to the total restriction in high-calorie (but so tasty) food, which will result in a nightly gluttony and new weight gain. You can deliciously lose weight by preparing low-calorie delicious (including flour) dishes. Lean pancakes are a prime example of this;
3. Profitability. This pastry is such a recipe for "porridge from an ax", when there was nothing in the kitchen except flour, water and vegetable oil, which are several times cheaper than products from classic pancakes.

Sesame: benefits and harms

reviewed in our publication on the site.

You can find the banana curd casserole recipe in this article.

From here you can get the recipe for the classic pea soup.

The classic version of lean pancakes contains a minimum of ingredients in its composition, but this does not make the baked goods worse and can be served with different types of fillings or as an independent dish with jam, honey or jam.

For the test, you should take the ingredients in the following ratio:

• 60 g of white crystalline sugar;
• 500 ml of purified drinking water;
• 320 g wheat flour;
• 3 g salt;
• 5 g of soda;
• 50 ml of vegetable oil.

This lean treat will take no more than 60 minutes to prepare, given the time it takes to proof the dough.

The calorie content of 100 g of ready-made pancakes is 187.9 kcal.

Cooking lean pancakes in water without eggs step by step:

1. In a container (bowl or saucepan) of a suitable size, combine all dry ingredients: salt, soda, sugar and flour. Stir everything thoroughly;
2. Then gradually pour water into the dry mixture and stir, bringing the dough to the desired thickness. This little trick will help prevent lumps from forming;
3. Add vegetable oil to the ready-made liquid bulk dough, stir everything and leave for a quarter of an hour, so that all the ingredients have time to "make friends" with each other;
4. Bake pancakes in a hot and greased pancake pan, thinly spreading the dough over the hot surface.

How to make thin pancakes in water without eggs

In the classic version of this dish, soda is used for mouth-watering holes in pancakes, but you can do without it at all by using carbonated water. Particularly daring culinary specialists use Sprite instead of water, but the first time it is better to limit it to water.

The list of products that will be needed in the cooking process:

• 200 ml of highly carbonated water;
• 200 ml of boiling water;
• 300 g of premium wheat flour;
• 30 g granulated sugar;
• 60 ml of vegetable oil (odorless is better);
• 3 g of salt.

The cooking time is the same as in the classic recipe - 1 hour.

The nutritional value of the dish is 210.1 kcal per 100 g.

1. Sift flour into a saucepan or other container with a lid, add sugar and salt. Pour soda over everything, stir quickly and leave for half an hour under the lid;
2. After that, pour oil and boiling water into the mixture, stir everything diligently so that the dough is slightly brewed;
3. Then you can start baking, having previously greased the pan with vegetable oil. You need to fry pancakes for 1-2 minutes on one side and literally a few seconds on the other side.

How to cook pancakes in water without yeast eggs

The use of yeast to knead the dough significantly increases the cooking time, but the end result is openwork round sun pancakes with an appetizing bread aroma.

For one serving of yeast pancake kneading you will need:

• 500 ml of warm (no more than 40 degrees) water;
• 12 g dry instant yeast;
• 35-40 g sugar;
• 75 ml of vegetable oil;
• 5 g table salt;
• 300 g flour;
• 3-5 g vanillin.

The time spent on cooking will be from 2 to 2.5 hours.

The calorie content of yeast pancakes according to this recipe will be 198.5 kcal / 100 g.

1. Dissolve sugar and yeast in warm water until a homogeneous mixture is obtained;
2. In a separate container, mix flour, vanillin and salt, then pour the dissolved yeast into the flour mixture;
3. After the dough becomes homogeneous, pour in vegetable oil, mix everything and leave warm for 1-1.5 hours;
4. Bake thin openwork pancakes from the spaced dough, not forgetting to grease the hot pan with oil.

Mineral water dough pancakes with semolina (no eggs and milk)

Even if there was no flour at home, you can still pamper your homemade delicious thin pancakes.

In this case, semolina will act as a substitute for flour, but instead of eggs, of course, you can use vegetable oil, or you can use a ripe overseas fruit - a banana.

It also does a good job of being a binder. Mineral water will add splendor and delicacy to baked goods.

List and proportions of products in the composition:

• 100 g semolina;
• 200 ml of mineral water;
• 100 g of ripe banana pulp;
• 30 g sugar;
• 3 g salt;
• vegetable oil or a piece of bacon for greasing the pan.

This pastry is prepared on semolina in just 40-50 minutes.

The nutritional and energy value of the finished dish will be equal to 129.1 kilocalories per 100 grams.

1. Pour semolina with mineral water and mix well so that no lumps form;
2. Then add the banana pulp, sugar and salt. For aroma, you can add a vanilla note;
3. Stir the dough well until smooth, it will not work here without kitchen equipment, as they say, a blender and a mixer to help;
4. Then bake 13-14 beautiful and delicate pancakes, preheating well and greasing the pancake pan.

For lean pancakes to have a beautiful yellow hue, which is usually obtained after adding eggs to the dough, you need a little - a pinch of turmeric added to the main ingredients.

Water for pancakes without eggs must be boiled and cooled, otherwise the dough will turn out dark.

Instead of regular water, you can use potato broth, tea, fruit juice, or pickle brine to knead the base.

Lean pancakes from a mixture of different types of flour are very tasty and aromatic. Part of the wheat flour (approximately ¼) can be replaced with rye, corn or buckwheat.

Another original recipe for lean pancakes is in the next video.

Lenten table may well be tasty and varied. For example, pancakes, depending on the filling, can become a hearty and tasty main course or dessert. Recipes on how to bake lean pancakes are shared by the Country of Soviets.

Lean pancakes can be served with savory fillings allowed during fasting, such as mushrooms or potatoes. Or you can sprinkle them with honey or jam, or serve them with fresh fruit - all these products are allowed to be consumed during the fast. Just keep in mind that the dough for lean pancakes is made in vegetable oil, so they can only be eaten on Saturdays and Sundays. Lenten pancakes are also served at the commemoration, and below you will find the basic recipes for cooking.

Delicious lean pancakes

Lean-free pancakes on the water

Cooking in water is one of the simplest and most delicious recipes for lean pancakes and is unlikely to give you any trouble.

• water - 2 tbsp.
• flour - 1.5 tbsp.
• vegetable oil - 50 g
• sugar - 1 tbsp. l.
• soda - 0.5 tsp.
• salt to taste

Lenten pancakes on mineral water: recipes

Dissolve salt and sugar in water. Sift the flour, add it to the water with salt and sugar and knead the dough thoroughly until smooth, making sure that there are no lumps in it. Then add soda to the dough (it can be quenched in advance with citric acid or vinegar) and pour in the oil, stir thoroughly.

Mineral water pancakes, lean

Warm the pan thoroughly, grease once with vegetable oil and bake pancakes over high or medium heat. If the pancakes are dry or difficult to remove from the pan, you can grease the pan with oil several more times.

Lenten pancakes with mineral water

Yeast lean pancakes

You can make lean pancakes with yeast. To make yeast pancakes, we will need the following products:

• flour - 1.5 tbsp.
• water - 300 ml for thick pancakes or 400 ml for thin
• dry yeast - 3 g (or 10 g live)
• vegetable oil - 2 tbsp. l.
• sugar - 5 tsp
• salt - 0.5 tsp.

Lean pancakes with yeast

Mix flour with 4 tsp. sugar in a deep bowl. Pour 200 ml of warm water there and leave for a quarter of an hour. During this time, gluten forms in the dough, thanks to which it will stretch, and you can normally bake pancakes.

In the meantime, we are preparing the dough. Yeast and 1 tsp. Dissolve sugar in 100 ml of warm water and leave until foam forms on the surface. Pour the foamed dough into the dough, mix and leave until bubbles appear on the surface of the dough.

Pour vegetable oil into the dough, add salt and mix. From such a test, thick pancakes will turn out, if thin pancakes are needed, pour in another 100 ml of warm water and mix. We bake pancakes on both sides as usual.

Lenten pancakes with mineral water

We bring to your attention a recipe for making delicious lean pancakes made with mineral water. If you knead the dough with mineral water, you get tender and delicate lean pancakes. We will need the following products:

• mineral water like "Borjomi" - 0.5 l
• sugar - 3 tsp
• vegetable oil - 2 tbsp. l.
• salt - 1 tsp

We mix mineral water, vegetable oil, sugar and salt. Gradually add the sifted flour, stirring constantly, until the dough acquires the consistency of liquid sour cream. Mix thoroughly again so that there are no lumps in the dough. We bake pancakes in the usual way in a non-stick frying pan.

Lenten pancakes with apples

Want to make delicious lean apple pancakes? Then use this recipe.

• flour - 1 glass
• sugar - 2-3 tablespoons
• sunflower oil - 50 ml
• water - 2 glasses
• honey - 100 g
• apples - 3 pcs.
• soda - 1/8 tsp
• some cinnamon and salt to taste

1. Combine salt, sugar, flour, baking soda and butter. The resulting dough should stand a little, then beat it again.
2. Grease a skillet with oil and place over high heat. Pour in the dough, distribute over the pan and cook for about a minute, then turn over to the other side and cook for 10-15 seconds. Brush the finished pancake with honey.
3. Grind the apples with a coarse grater, add sugar and cinnamon and put the bowl with the mixture on the fire for only 5 minutes, stirring the contents constantly.
4. Wrap the filling in lean pancakes and place on a baking sheet in the preheated oven. Bake for an hour.

Thin lean pancakes

Depending on the composition of the pancakes, they can be rich, yeast, thin, lean, delicate, perforated, etc. In this review, we will discuss all types and options for making lean pancakes. And to get them right, you need to know some tricks.

• The main ingredients for lean pancakes are flour, water, sugar, vegetable oil, and salt.
• The dough is kneaded on a yeast or lean basis.
• The following can be used as liquid components: mineral or ordinary water, vegetable broth, vegetable or fruit juices.
• You can also experiment with flour. Getting pancakes with different flavors will burn rye, wheat, buckwheat or oat flour.
• In addition, lean pancakes can be stuffed with fillings with berries, jams, nuts, pumpkin, dried fruits, etc. The unsweetened filling can be mushrooms, cabbage, legumes, buckwheat, herbs, or other vegetables.
• Since there are no eggs or milk in the dough, lean pancakes can be pale. To give them an appetizing color, cocoa or turmeric is added to the dough, and chopped greens are added to unsweetened pancakes.
• For a more interesting taste, the water is diluted with fruit juice.
• Pancakes with holes will turn out if you make a dough in highly carbonated mineral water.
• Flour must be sieved to saturate it with oxygen and get an airy and tender dough.
• For kneading the dough, it is more convenient to use deep dishes. It is better to work with a whisk in it.
• After kneading, it is advisable to keep the dough for half an hour at room temperature. Then the components will interact better and achieve the necessary homogeneity.
• The pancake is turned over in a frying pan when the top layer becomes almost dry, and a ruddy edge appears along the edges.

Lean thin pancakes - a classic recipe

Thin lean pancakes without milk and eggs are suitable not only during the fasting period, but also for every day and for those who adhere to strict vegetarianism.

• Caloric content per 100 g - 90 kcal.
• Servings - 15
• Cooking time - 40 minutes

Step by step cooking:

1. Pour flour, sugar, vanillin and salt into a deep bowl. Stir dry ingredients.
2. Pour in room temperature drinking water gradually, kneading the dough until smooth. Since the gluten of flour can be different, it depends on the manufacturer, then more or less water may be needed. Now the main thing is to make the pancakes thin. To do this, dilute the dough to a very liquid consistency, literally like water.
3. Pour vegetable oil into the dough and knead.
4. Pour a ladle of dough into a heated frying pan and let it spread over the entire surface.
5. Fry the pancake on one side for 2 minutes, then turn it over and cook until golden brown.

Lenten thin pancakes with mineral water

Nowadays, it is not customary to brag about how thick pancakes are. The "fashion" includes a perforated, light and lace structure. And you can get such a product not only from butter products, but also from lean ones.

Ingredients:

• Flour - 1 tbsp.
• Mineral highly carbonated water - 2 tbsp.
• Lean refined oil - 2 tablespoons
• Honey - 3 tablespoons
• Salt - a pinch

Step by step cooking:

1. Mix flour with salt.
2. Pour mineral water into the flour in stages and knead the dough until smooth. The thinner the dough is, the thinner the pancakes will be.
3. Pour the vegetable oil into the kneaded dough and mix it well until it is completely dissolved.
4. Add honey and stir again. If the honey is thick, then melt it a little in a water bath.
5. Spread a thin layer of oil on the pan. This process needs to be done only once so that the first pancake does not turn out to be "lumpy".
6. Spoon the dough and pour it into a well-heated skillet.
7. Fry the pancake on both sides until golden brown. This process will take about 2-3 minutes.

Lenten pancakes on water and coffee

Lean pancakes do not mean that they are not tasty. They are the same elastic, soft and delicate. In addition, with the addition of coffee, you will not feel at all that the pancakes are not rich.

Ingredients:

• Wheat flour - 0.5 tbsp.
• Rye flour - 0.5 tbsp.
• Instant coffee - 2 tablespoons
• Sugar - 5 tablespoons
• Drinking water - 2 tbsp.
• Refined oil - 4 tablespoons
• Salt - a pinch

Step by step cooking:

1. Pour instant coffee and sugar into a large bowl. Boil water and add coffee. Stir and leave to infuse for 5-10 minutes.
2. Pour the two flours into another clean, deep container. Add salt and stir.
3. Pour the flour over the brewed coffee and knead the dough to the consistency you want. From a denser dough, pancakes will turn out thick, thin dough.
4. Pour butter into the diluted dough and stir in.
5. Pour a portion of the dough into a preheated skillet. Twirl the pan to spread it evenly in a circle.
6. Fry the pancake on one side until golden brown, then turn it over and cook for the same amount of time.

Lenten pancakes on water and lemon juice

Appetizing and delicious, porous pancakes are obtained without carbonated table water and eggs. You just need to add a little soda, which is quenched with lemon juice.

Ingredients:

• Flour - 1.5 tbsp.
• Water - 2 tbsp.
• Sugar - 1 tablespoon
• Salt - 0.5 tsp
• Lemon juice - 2 tablespoons
• Soda - 0.5 tsp
• Sunflower seed oil - 3 tablespoons

Step by step cooking:

1. Dissolve salt and sugar in water.
2. Sift flour through a sieve into water and stir the dough until smooth.
3. Wash the lemon and squeeze the juice out of it, with which you extinguish the soda. Add it to the total mass, stir and wait until bubbles appear. This will happen literally in 2 minutes.
4. Pour butter into the dough and stir again.
5. Bake the pancakes in a preheated skillet on both sides until golden brown.

Lean pancakes with yeast - a classic recipe

Despite the small list of ingredients and the simplicity of the recipe, the pancakes are hearty and tender. They are excellent hunger savers and have an excellent taste.

Ingredients:

• Flour - 1 tbsp.
• Water - 200 ml
• Fresh yeast - 20 g
• Vegetable oil - 3 tablespoons
• Salt - a pinch
• Sugar - 4 tablespoons

Step by step cooking:

1. Prepare a yeast dough. To prepare it, pour 1 tbsp into a container. warm water, add 1 tbsp. sugar and chop the yeast. Sprinkle 2-3 tbsp. Stir flour and leave in a warm place until a "frothy cap" forms on top.
2. Then add the remaining flour, a pinch of salt, and sugar to a bowl and stir.
3. Slowly pour in the remaining warm water, vegetable oil and stir the mixture thoroughly so that there are no lumps.
4. Enter the dough and stir the dough again. Cover it with a lid and leave for 1 hour for the dough to rise several times.
5. Preheat the pan, brush it with a thin layer of oil and pour the dough into the pan so that it spreads evenly over the surface.
6. Bake pancakes on both sides until golden brown.

Lean pancakes with yeast and tomato juice

Fragrant, fluffy, soft, airy ... These are yeast pancakes with tomato juice. An excellent option for people who are fasting and who want to lose those extra pounds.

Ingredients:

• Flour - 1 tbsp.
• Tomato juice - 1 tbsp
• Drinking water - 1 tbsp.
• Dry yeast - 3 g
• Vegetable oil - 4 tablespoons
• Salt - a pinch
• Sugar - 4-5 tablespoons

Step by step cooking:

1. Knead food in two bowls in parallel. Pour flour, salt, sugar into one and mix. Pour in tomato juice and knead the dough. Its consistency will be like a pancake. Leave it on for half an hour for the gluten to develop. Then it will be smooth and stretchy.
2. Pour warm drinking water into another container, put 1 tsp. sugar and yeast. Stir and leave in a warm place to foam.
3. Pour the foamed dough into the dough and mix. Leave again for half an hour until bubbles form.
4. Pour vegetable oil into the bubbled dough, add salt and mix. If you want to get thick pancakes, then knead the thick dough, thin sheets are required - pour another 100 ml of warm water into the dough.
5. Bake pancakes on both sides in a well-heated skillet.

Lean thin pancakes with holes - recipe with apple juice

As you know, pancakes are baked on anything, everything that is stored in the refrigerator. This recipe is more tricky, but it also tastes better - pancakes with apple juice.

Ingredients:

• Flour - 1 tbsp.
• Apple juice - 2 tbsp
• Ground cinnamon powder - 1 tsp
• Sugar - 3 tablespoons
• Salt - a pinch
• Baking soda - 1 tsp
• Vegetable oil - 4 tablespoons

Step by step cooking:

1. In a bowl, combine flour, sugar, salt, cinnamon powder, and baking soda. Stir the loose ingredients.
2. Fill them with a thin stream of apple juice, kneading the dough until the consistency of liquid sour cream, without lumps.
3. Pour in vegetable oil and stir again.
4. Heat the pan. Pour a portion of the dough into the center of the bottom and twist it in all directions so that it spreads in a circle.
5. Fry the pancake on both sides until golden brown.

Lean egg-free pancakes with turmeric

Pancakes without eggs do not always turn out to be a beautiful sunny color. And to give them a bright golden yellow hue, just add a little turmeric.

Ingredients:

• Flour - 1 tbsp.
• Boiled water - 2 tbsp.
• Salt - a pinch
• Turmeric - 0.5 tsp
• Sugar - 3 tablespoons
• Vegetable oil - 4 tablespoons
• Table vinegar 9% - 1 tablespoon
• Baking soda - 0.5 tsp

Step by step cooking:

1. Dissolve sugar, salt and slaked soda with vinegar in boiled water.
2. Pour vegetable oil into the liquid and mix again until smooth.
3. Combine flour with turmeric and stir.
4. Add a spoonful of flour to the liquid, kneading the dough until a homogeneous consistency so that there are no lumps.
5. Leave it to stand for 30 minutes for the gluten to form. This will make the crepes more elastic and smoother.
6. Heat the pan well and grease a little with oil.
7. Spoon the dough with a ladle and pour into the center of the pan. Rotate it in different directions to distribute the dough in a circle.
8. Fry the pancake on both sides until golden brown.

Lean pancakes on water without eggs

Cooking lean pancakes in water without eggs.

Most of the calendar year is a fasting time for Orthodox Christians. For those who fast and block themselves from all kinds of worldly temptations, I suggest at least a little diversify their diet and cook lean pancakes in the water.

Ingredients for lean pancakes on water

It's a fast in the yard, and we, as if it were a sin, remember pancakes, and our homemakers ask us to cook them, and we really want to please them with delicious pancakes. And, it seems, what kind of pancakes without eggs and milk, but there are lean pancakes in which these important ingredients are replaced by others, as a result they are no worse than the usual and favorite pancakes. In addition, lean pancakes have a significant advantage: they are not as heavy as usual, and have a low calorie content, therefore they are good for those who are watching their figure and for those who are fasting.

Lean recipes with step by step photos

Rice pancakes with mushrooms So it is quite possible to please yourself and your loved ones in fasting with pancakes, because the recipe for lean pancakes is made taking into account all the abstinence in food prescribed by religious rules: no eggs, no milk, no sour cream. Lean pancake dough can have either a fresh or a yeast base. You can make delicious lean pancakes with plain water. The main ingredients of lean pancakes are flour, water, salt, sugar and vegetable oil, the presence of which suggests that pancakes can only be prepared on church-permitted days: Saturday or Sunday. Water, vegetable or cereal decoctions or highly carbonated mineral water can be used as a liquid base. By combining different types of flour, you can get different types of lean pancakes - mix with rye or buckwheat flour, as well as oat or corn flour. This opportunity to use different types of flour and a variety of fillings opens up boundless spaces for imagination. Lean pancakes are good on their own, but you definitely won't spoil them with the right tasty filling. Prepare lean pancakes with a variety of sweet fillings using jams, syrups, honey or preserves, dried fruits steamed and ground in a blender with honey or sugar, as well as sweet pumpkin lightly stewed in a pan with sugar, apples, bananas, pears, berries , kiwi, pineapple or other fruit pureed or lightly fried with sugar or honey, chopped nuts or coconut with honey. Lean pancakes with unsweetened fillings will turn out to be no less tasty: mashed potatoes with fried onions or with fresh herbs, buckwheat and mushrooms, stewed cabbage with herbs, mushrooms with onions, with eggplant and zucchini stew, as well as with different heat. Maybe among our recipes you will find one that will become the perfect dish on your lean table.

Lenten pancakes on the water

Ingredients:
1.5 stack. flour,
2 stacks water,
50 ml of vegetable oil,
1 tbsp Sahara,
½ tsp soda,
a little vinegar or citric acid,
salt to taste.

Preparation:
Dissolve sugar, salt in water, add sifted flour and citric acid and knead the dough thoroughly until smooth so that there are no lumps. Then add baking soda and vegetable oil. Stir everything well. Preheat a skillet, brush it once before baking with vegetable oil, and bake the pancakes over medium heat.

Pancakes with mineral water

Ingredients:
500 ml of mineral water,
1.5-2 stack. flour (it depends on the thickness of the desired dough),
4 tsp Sahara,
½ tsp salt,
2 tbsp vegetable oil.

Preparation:
Stir the sifted flour with salt and sugar, add mineral water and vegetable oil and mix thoroughly. Preheat a frying pan, pour in just a little vegetable oil so that the pancakes do not stick to the surface of the pan, and fry them on both sides until tender.

Ingredients:
250 ml of black or green tea,
6 tbsp (with a heap of) wheat flour,
1 tsp (no slide) baking powder,
2-3 tbsp Sahara,
1 tbsp vegetable oil,
a pinch of salt.

Preparation:
Brew tea, cool it, pour into a deep bowl and add vegetable oil, sugar and salt. Mix everything with a whisk. Stir in flour gradually. If you want to get thick pancakes, add another 1-2 tablespoons. flour. Add baking powder and whisk to avoid lumps. Heat a skillet, grease it with vegetable oil, and bake pancakes.

Pancakes in brine

Ingredients:
2 stacks flour,
1 liter of cucumber or tomato pickle,
2 tbsp vegetable oil,
1 tsp soda.

Preparation:
Add flour and baking soda to the brine and mix thoroughly until thickened. Grease a skillet with vegetable oil, heat it up and bake the pancakes on both sides until browned.

Pancakes with apple and lemon juice

Ingredients:
250 g wheat flour
100 ml of apple juice,
420 ml of water,
100 g sugar
10 g baking powder
1 tsp lemon juice
vegetable oil.

Preparation:
Combine flour, sugar, salt and baking powder in a separate bowl. Mix apple juice with warm water, lemon juice and vegetable oil. Pour some of this liquid into the flour, whisk, then add the rest of the liquid while continuing to stir. Grease a frying pan with vegetable oil, reheat and start baking pancakes.

Pancakes with soy milk

Ingredients:
1 stack. flour,
½ stack. soy milk
½ stack. water,
50 g vegetable margarine,
2 tbsp honey,
1 tbsp Sahara,
¼ tsp salt.

Preparation:
Mix flour, salt, melted margarine, sugar, honey, soy milk and water, cover the resulting mass with foil and refrigerate for 2 hours. Preheat the pan, after greasing it with vegetable oil, pour in 3 tbsp. dough, spread it evenly over the entire surface of the pan and fry on both sides.

Lean yeast pancakes

Ingredients:
1.5 stack. flour,
300 ml of water,
3 g dry yeast (or 10 g fresh pressed),
2 tbsp vegetable oil,
5 tsp Sahara,
½ tsp salt.

Preparation:
Mix flour with 4 tsp. sugar in a deep bowl. Pour in 200 ml of warm water and leave for 15 minutes. In the meantime, prepare the dough. To do this, dissolve yeast in 100 ml of warm water and 1 tsp. sugar until foam appears. Then pour the prepared dough into the dough, mix and leave until bubbles appear on the surface of the dough. Then pour vegetable oil into the dough, add salt, mix and bake pancakes in a preheated pan on both sides. Thick pancakes are made from such a dough, if you want thin pancakes, add another 100 ml of water to the dough.

Such pancakes with baking are very tasty. To do this, soak the washed dried mushrooms for three hours, boil until tender, cut into small pieces, fry, add chopped and lightly fried green or onions, cut into rings.
After spreading the cakes in a pan, fill them with dough and fry like ordinary pancakes.

Rrussian yeast pancakes (old recipe)

Ingredients:
2.5 stack. wheat flour,
⅓ stack. buckwheat flour,
25 g fresh pressed yeast,
1 tbsp Sahara,
1 tsp salt,
vegetable oil to taste.

Preparation:
In the evening, knead a rather thick dough of buckwheat and half the norm of wheat flour, yeast and water and place it in the cold. The next day, add the remaining flour, sugar, salt and let the dough rise. 30 minutes before baking the pancakes, pour so much warm water into the dough so that it has the thickness of sour cream, and mix. Then you can start baking pancakes.

Lean buckwheat yeast pancakes "Buckwheat"

Ingredients:
4 stacks buckwheat flour,
4.5 stacks water,
25 g yeast
salt to taste.

Preparation:
Dissolve the fresh yeast in half a glass of warm water, then add another half glass and stir until smooth. Without stopping stirring, add 2 cups of flour and stir well so that there are no lumps. Cover the dough with a towel and place in a warm place. It should increase in volume by 2-3 times, then add the remaining flour, add the remaining water, add salt, mix thoroughly and put in a warm place again. As soon as the dough rises again, start baking the pancakes. Do not stir the dough.

Lean millet yeast pancakes

Ingredients:
3 stacks flour,
1 stack. millet flakes
5 stacks water,
1 pack of dry yeast,
2 tbsp Sahara,
1 tsp salt,
½ stack. unrefined vegetable oil with a smell.

Preparation:
Pour 3 cups of boiling water over millet flakes, put on fire and cook for 3 minutes. Cool the resulting porridge. Dissolve yeast in a third of a glass of water, adding 1 tsp. Sahara. Add flour to the porridge, stir, then 1 glass of water, sugar, salt and yeast. Mix everything well, cover and leave for 1 hour for the dough to rise. Then pour 1 cup of warm water and vegetable oil into it and mix again. Grease a skillet with vegetable oil before baking and bake the pancakes as usual.

Pancakes with rice broth stuffed with rice and raisins

Ingredients:
2.5 stack. wheat flour,
4 tablespoons vegetable oil,
1 stack. rice,
2 tbsp Sahara,
½ tsp soda,
½ stack. raisins,
salt to taste.

Preparation:
Boil the rice in 2 liters of water, covered, until tender. Drain the broth through a sieve or colander (you get about 1 liter of broth). Cool the resulting broth. If it turns out to be too thick, it can be diluted with boiled water to a liquid jelly. The broth should be 1 liter in total. Add flour, sugar, salt, vegetable oil, soda to it and stir. You should get a dough with the consistency of liquid sour cream. Bake pancakes in a hot skillet, greased with vegetable oil, on both sides. Allow the prepared pancakes to cool and wrap the filling in them, prepared as follows: add raisins to the cooked washed rice, which you pre-soak for 5-10 minutes in hot water, and sugar. You can make a savory filling by adding fried mushrooms and onions to rice.

Potato pancakes with mineral water

Ingredients:
½ stack. wheat flour,
3 potatoes,
1 stack. mineral water,
4-5 tbsp vegetable oil.

Preparation:
Peel the potatoes, cut them into cubes and boil until tender. Then drain off excess water, leaving a little broth. Make mashed potatoes and cool slightly. Add sifted wheat flour to it and gradually dilute the resulting dough with mineral water to make the dough the consistency of kefir. Finally add vegetable oil and stir. Fry as usual. These pancakes are especially good with mushrooms or sauerkraut.

Lean oat pancakes

Ingredients:
2.5 stack. flour,
2 stacks oatmeal,
4 stacks water,
2 tbsp Sahara,
2 tsp starch
1 tsp salt,
½ tsp soda,
4 tablespoons vegetable oil.

Preparation:
Pour oatmeal with water overnight, strain the resulting mass in the morning, you will get 900 ml of oat milk, add sugar, starch, salt, soda and flour to it, pour in 3 tbsp. vegetable oil. Whisk until smooth. Pour 1 tablespoon into a preheated skillet. vegetable oil and bake pancakes on both sides.

Lean semolina pancakes

Ingredients:
1 stack. decoys,
1.5 stack. water,
2 carrots,
1 onion
1 tsp salt,
some turmeric.

Preparation:
Chop the onion very finely and fry it with the turmeric until golden brown. Add the carrots grated on a medium grater and fry with the onion for a few minutes. Mix semolina with water, add fried onions and carrots, stir and bake pancakes as usual.

Lean corn pancakes

Ingredients:
200 g corn flour
1 onion
50 g vegetable oil
1 tsp salt.

Preparation:
Knead corn dough, which resembles jelly in consistency, add chopped onion to it, salt, pour in vegetable oil, mix and bake corn pancakes in a greased with vegetable oil and preheated pan until golden brown.

Vegetable lean pancakes

Ingredients:
120 g coarse flour,
3 large potatoes,
1 carrot,
1 onion
3-4 tablespoons vegetable oil,
1 stalk of celery
20 g parsley
20 g dill
spices: dried basil, black pepper and marjoram,
salt to taste.

Preparation:
Coarsely grate the carrots, potatoes, celery and onion. Add flour, spices, herbs and oil. Stir and let stand for a few minutes. Heat the oil well in a skillet and fry the pancakes over medium heat. Put the finished pancakes in a saucepan, cover with a lid and let stand for a while, for 5-10 minutes, they will become even tastier. Sprinkle lightly toasted sesame seeds on the pancakes before serving.

Lenten pancakes are a wonderful opportunity not only to please loved ones, but also to diversify the lean diet with tasty and healthy dishes.

Pancakes with milk fluffy without yeast recipe

Lenten pancakes

Looking through recipes for pancakes, you probably noticed that in addition to traditional recipes based on milk, kefir, whey, there are also simpler in terms of ingredients. These are lean pancakes. They are free of eggs, dairy products, sour cream and butter, and the fillings are prepared without the use of animal products. But this does not mean that the recipe for lean pancakes is dull and boring and will only contain water, flour, salt and sugar. Diversifying them is as easy as other baked goods, using spices, dried fruits, honey, jam, vegetables, sweet pumpkin, apples, bananas, and even coconut milk or grated coconut pulp.

In order not to violate the canons of fasting and the principles of vegetarianism, the dough for lean pancakes is prepared with plain or mineral water, vegetable and fruit juices, potato or cereal broth, tea, compotes. They can be thick and lush, like cakes, or thin, almost transparent, all in a hole. They are baked in soda, slaked with lemon juice or vinegar, and with yeast. The choice of fillings is such that it is quite possible to hold out even during the strictest fast: with mushrooms and onions, rice with vegetables, potatoes with mushrooms, apples, stewed cabbage, but the buckwheat and onion filling is generally a classic of Russian cuisine. However, without fillings, it will also work out well, lean pancakes with jam or jam - why not an option for a light and hearty meal?

Our site will acquaint you with the options for preparing fillings and dough for lean pancakes, the subtleties of kneading the dough, baking rules and methods of stuffing. We will try to make all the recipes for lean pancakes with step by step photos, so it will be easy to figure it out, and if something is not clear - see the pictures. In fact, making lean pancakes is not that difficult. Start with the easiest recipe like water or choose the oatmeal recipe and just follow the directions.

Fragrant, thin pancakes with coconut milk are a recipe for real gourmets and lovers of exotic desserts. They are very tender, soft, and can be served with fresh fruit pieces, pineapple jam, orange sauce or liquid honey. This recipe for coconut pancakes will come in handy and during the fast - they are preparing ...

You can't eat milk or eggs during fasting, but you always want pancakes, regardless of calendar dates. And sometimes just the mood. And what to do - after all, delicious pancakes cannot be cooked without these main ingredients. Let's throw away conventions and bake pancakes in water without eggs, and there will be no milk in them either. You will see, they will turn out delicious! ...

By themselves, the lean pancakes on the water are boring and bland, but with the filling is a completely different matter. We'll have pancakes and potatoes. You can add fried or pickled mushrooms, herbs, fried onions or onions with carrots, young wild garlic, fresh or dried dill to the filling. For stuffing, thin lean pancakes are ideal: they ...

Low-calorie dietary recipe - pancakes made from rye flour in water. They also contain wheat flour, but you must admit that if it is half as much as usual, then the calorie content of pancakes is reduced. In general, rye pancakes are good not only for slimming and losing weight. They contain no milk or eggs and can be cooked during fasting. For dinner...

A good option for a quick breakfast for those who are fasting - lean pancakes on mineral water, thin, with holes, the recipe for these pancakes will certainly interest both vegetarians and vegans. The pancakes, although thin, but elastic, fold perfectly into an envelope or tube and you can wrap any lean filling in them. AND...