I always wondered why add sugar to pancake dough, because they are already delicious. In our family, pancakes were always baked without sugar, and I never ate pancakes tastier than these. No matter how much she treated herself to pancakes of her friends, everything was not right! Of course, with or without sugar is a matter of taste and habit. But once, having tasted pancakes prepared in my way, everyone asks for the recipe. It's pretty straightforward. In general, sugar-free baking is now becoming more and more relevant.

Usually I take 1 liter of milk or a little more. I add all the other products as God pleases. But, to make it easier for you to navigate, here is a list of ingredients with approximate amounts. In addition to milk, we will need:

Eggs - 3-4 pieces

Flour - 2-3 cups

Sunflower oil - 3-4 tbsp. spoons

Break eggs into a large bowl. Add a little salt to them and beat everything well. Pour in a little less than a glass of milk, stir well. The turn of the flour has come. I pour it, what is called "by eye". Pour in and stir at the same time to make a dough with the consistency of very fatty sour cream. This is important because it is easier to break up all the lumps in such a mixture.

When the dough has become homogeneous, we begin to add milk in small portions. They poured half a glass - stirred, added more - stirred again. We act this way until the dough is thin enough to easily pour into the pan. But don't overdo it! Do not pour out all the milk if in doubt. Better to let the dough be thicker. When we start baking, we will understand whether it is worth diluting it.

Finally, pour the sunflower oil into the dough and stir well. The oil is added to keep the pancakes from sticking to the pan. If you add too much, then the pancakes will turn out to be greasy, a little - you will have to wash the pan, or even clean it with coarse salt and start the process again. By the way, it is better to take a small cast iron pan.

Before baking the pancakes, lightly grease the pan with sunflower oil and heat it. Apply the oil with a feather. If the pan is not hot enough, the pancake will stick, so wait for a little smoke to come out. We collect the dough in a ladle and pour into the pan, turning it so that the mixture is evenly distributed. After the pancake is browned, turn it over with a spatula. We try the pancake and add some salt if necessary.

Lubricate the finished pancakes on one side with butter and fold in a triangle with the smeared side inward. You can not smear pancakes with butter, but eat with sour cream. These pancakes are good stuffed with minced meat with rice and onions. Bon Appetit!

Mix in a bowl all the loose ingredients, namely: flour, baking powder, a pinch of salt and vanillin (can be replaced with vanilla extract). If you wish, you can add a little cinnamon or ground nutmeg to the dough for banana pancakes without sugar and eggs, but in my opinion, these seasonings interrupt the banana flavor, and vanilla only emphasizes it.

Pour milk into the dry mixture in several passes and mix with a whisk. You should get a pretty thick dough.

Mash the bananas with a fork into a puree mixture. The more ripe the banana, the sweeter it is, and the tastier and more aromatic the pancakes will turn out. Sometimes in stores they sell discounted bananas, tk. their skin darkened, and the bananas themselves became soft. These bananas are fine for this recipe.

Add bananas to the dough.

Pour in a spoonful of melted butter (can be replaced with olive or odorless vegetable oil).

Heat a skillet, brush with oil and bake the pancakes for a few minutes on each side. Turn over when bubbles appear on the surface of the pancakes.

When it seems to you that the pancake is ready, press it down slightly with a spatula. If no droplets of batter appear on the surface of the finished pancake, you can remove it. Keep in mind that the dough is with banana, so the texture of such pancakes is slightly more moist than that of regular ones.

Due to the presence of bananas in the dough, the pancakes can burn, so do not heat too much. And it's better to use a non-stick frying pan.

Like any other dish in the diet of a diabetic, pancakes must be cooked and consumed strictly without sugar, not to mention the fact that only special flour with a low carbohydrate content should be chosen for the dough. With the right approach and skill, the finished result will be in no way inferior to traditional pancakes.

Can you eat pancakes with diabetes?

Pancakes with diabetes can be eaten in two cases: if the disease proceeds without complications, it is occasionally allowed to eat one or two small pancakes from ordinary dough, and in other situations the ingredients of the dish should differ from the usual in the direction of dietary restrictions. Thus, diabetics in most cases should forget about the traditional wheat flour for the dough, about the active use of eggs, milk and butter, as well as adding sugar to the recipe. Since pancakes are basically a flour product that is prohibited in diabetes mellitus, you will have to make a choice in favor of alternative recipes to the detriment of the usual taste and type of dish.

Is it possible to eat pancakes with diabetes, and if so, how much and in what form? This is always determined by the attending physician, because classic pancakes can greatly harm your health, since their calorie content and glycemic index do not stand up to criticism. This is all the more true if ready-made pancakes are used with everyone's favorite sour cream or jam, not to mention more high-calorie fillings. In any case, even diet pancakes on water and carbohydrate-free flour should be consumed in limited quantities (no more than 150 grams at a time and no more than once a week).

Sugar Free Pancake Recipes

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Pancakes for diabetics are allowed to be cooked in milk, if it is fat-free (up to 1% fat), as well as using chicken eggs, but with the approval of the attending specialist, because chicken yolks are contraindicated for some diabetics.

You will have to abandon recipes that include sugar, but this ingredient can always be replaced with analogues that do not contain glucose, for example, stevia or xylitol, which do not lose their properties after heat treatment.

But the most stringent selection should be the dough, or rather, the flour from which it will be kneaded. From ordinary wheat with a high carbohydrate content, a diabetic will become ill. A sharp jump in blood glucose will lead to hyperglycemia, so it is worth turning to more specific types of flour products made from cereals such as:

• rye;
• oats;
• spelled;
• buckwheat.

All of these grains are low in calories and low on the glycemic index, which distinguishes them favorably from wheat, rice, barley and corn.

Rye flour baked goods

Pancakes made from rye flour for diabetics can only be called useful, because this flour is not considered dietary, although it contains less carbohydrates than wheat. Nevertheless, the share of this component in 100 grams. flour reaches 40%, and the calorie content reaches 250 kcal, which does not fit very well into the framework of a strict diabetic diet. In addition, it is worth remembering the increased acidity of rye, because of which it is not recommended to use this baked goods for patients with a similar pathology of the stomach.

Otherwise, pancakes for type 2 diabetics from rye flour can be prepared according to a fairly simple recipe, according to which you will need to sift 200 gr. flour and mix it with a pinch of salt and 50 gr. sweetener. Then you need to add half a teaspoon to the flour. baking soda, quenched with vinegar or lemon juice, then pour 200 ml of low-fat milk there, stir and beat in one egg. Stirring the mixture in succession with a whisk, add another 300 ml of milk and two tbsp. l. vegetable oil, and then left for 15 minutes at room temperature. Pour the dough in portions into a pan well heated with vegetable oil using a ladle, after which they are baked in the traditional way until tender.

Buckwheat pancakes

Sugar-free buckwheat pancakes are not too inferior to rye ones in terms of calorie content and glycemic index, so the recommendations for their use can be considered similar (no more than two or three pieces at a time). Flour of this type is favorably distinguished by a high content of iron, calcium and vitamins, as well as the presence of lysine and methionine in proteins, due to which it is well absorbed by the body. In general, buckwheat flour, like boiled buckwheat itself, is a satisfying product that satisfies hunger for a long time.

You can prepare a buckwheat pancake delicacy according to the following recipe, for the implementation of which you will need to take:

• two tbsp. milk 1%;
• three eggs;
• 20 gr. yeast;
• one tbsp. l. sugar substitute;
• two tbsp. buckwheat flour;
• vegetable oil;
• salt.

Cooking begins with the fact that a glass of warm milk and yeast are diluted in a large container, after which all the flour is added there and kneaded thoroughly. Cover the dishes with a towel and leave in a warm place for one hour, and then add the remaining milk, sugar substitute, salt and egg yolks there. The whole mixture must be kneaded well and left again for an hour and a half, while whipping the egg whites until they are foamy, which are also added to the batch. Before baking, the dough must be mixed gently from top to bottom, and then fried in portions in a frying pan preheated with oil until golden brown.

Oatmeal pancakes

Oatmeal is appreciated all over the world for its easy digestibility and high content of proteins with essential amino acids, therefore, oatmeal and its derivatives are considered to be truly dietary. Pancakes, which are easy to prepare, but saturate for a long time, giving the body energy and useful vitamins, are no exception to type 2 diabetes. The whole process fits into five simple steps. First you need to mix two glasses of flour, a pinch of salt and three teaspoons. sweetener. In parallel, knead two eggs, half a liter of milk and one and a half tbsp. l. sunflower oil, whisking everything until smooth. The third step is to gently pour this mixture into the container of dry ingredients, and then put the pan on the fire and heat the oil on it.

Oatmeal pancakes are fried on both sides for 30-40 seconds, because the oatmeal dough lends itself very quickly to heat treatment.

What pancake fillings are acceptable for diabetics

With type 2 diabetes, it is better to avoid any fillings and dressings for pancakes, because this is an already high-calorie dish, there is no need to add satiety or even more sweetness to it. But if you still have such a desire, the use of butter or fatty sour cream is strictly prohibited. All types of jams, jams and honey are subject to the same ban due to the high content of glucose and fructose.

For type 2 diabetics, it is better to select recipes in such a way that the filling does not affect the satiety of the treat, but at the same time it would be useful. For example, you can make delicious pancakes with low-fat cottage cheese or use lean chicken for the filling - in this case, the dish will replace the whole meal in terms of nutritional value. Another option is ready-made pancakes stuffed with fresh berries that have not been processed, including cherries, raspberries, gooseberries, currants and strawberries.

Sometimes pancakes need to be savory. It may not be a matter of intolerance to sweets, diet, maybe you just want to emphasize the taste of the filling. Flatter tortillas are better suited for additions that taste bright. Why cook sweet pancakes, if you need to wrap them with jam, or salted squash caviar. Sugar-free pancakes go well with sugary drinks like tea. Pancakes are a national Russian dish. It was in Russia that they were made in different ways, with different fillings, there were a lot of recipes in the past, and now, with the advent of new types of products, hundreds or even thousands, we present several recipes for unsweetened pancakes.

Dairy

• one and a half liters of milk
• 2 cups of flour
• 2 tablespoons sunflower oil
• 2 eggs
• half a teaspoon of salt.

The recipe is for 40 pancakes. With good homemade milk, the pancakes will taste great, even without added sugar.

Cooking pancakes with milk:

1. Beat eggs with salt.
2. Mix the milk with the beaten egg.
3. Add flour to milk one tablespoon at a time, stirring.
4. Pour in sunflower oil.

Bake in a frying pan without fat - one minute on one side and 30 seconds on the other.

Delicate

Butter and whipped egg whites add tenderness to the pancakes. The product is soft and airy. Ingredients:

• five eggs
• three glasses of milk
• two glasses of flour
• two tablespoons of butter
• a pinch of salt
• 2 tablespoons of vegetable oil (for baking).

Cooking pancakes without sugar:

1. Melt two tablespoons of butter in the microwave.
2. Separate the egg yolks and whites.
3. Salt the egg yolks and mix with milk.
4. Add butter to milk and eggs, it should not be hot, but still liquid.
5. Add flour one tablespoon at a time, stirring until all flour is added to the dough.
6. Salt the egg whites cooled in the refrigerator with a pinch of salt and beat until thick foam.
7. Gently add the whipped egg whites to the dough. You need to mix not from left to right, but from top to bottom, so that the proteins evenly enter the pancake mass, but their airy structure should be preserved to some extent and transferred to the dough.

Grease a hot frying pan with butter and bake pancakes until golden brown. The pancakes should be slightly thicker than regular pancakes, but they are soft in both texture and taste. Ready-made pancakes can be smeared with melted butter.

Lace

The cakes are laced with small holes. This appearance is achieved due to the fact that the pancakes are prepared using beaten eggs in a special way, the holes form air bubbles, which are evenly dispersed throughout the pancake dough.

Ingredients:

• two eggs
• one glass of boiling water
• one glass of milk
• one glass of flour
• two tablespoons of sunflower oil
• one teaspoon of salt.

Pancakes recipe:

1. Salt eggs, beat. Salt is needed so that the eggs beat better.
2. Continuing to beat, add a glass of freshly boiled water. Eggs from hot water should foam better.
3. Add flour in small portions.
4. Add milk to the dough.
5. Pour in vegetable oil before baking.

We bake in a hot frying pan greased with a little vegetable oil.

For diabetics

Despite the fact that unsweetened pancakes due to their ingredients (fats, butter, white flour) are not quite suitable for diabetics, there is still a special recipe that is suitable for patients with type 1 and 2 diabetes. They do not use fats, and they also use buckwheat flour.

Ingredients:

• one and a half cups of kernel buckwheat (a quarter of a kilogram), you need to grind it with a coffee grinder, or use purchased buckwheat flour;
• half a glass of boiled water, which must be cooled to a temperature of 40 degrees (it must be warm and not burn your hands);
• a quarter teaspoon of baking soda, which must be extinguished with a tablespoon of vinegar (preferably apple cider)
• 2 tablespoons of sunflower oil.

Preparation:

• pour warm water into the flour, add soda quenched with vinegar, mix;
• add two tablespoons of vegetable oil;
• bake in a frying pan with a non-stick coating, you do not need to grease the bottom of the pan with oil.

If you want the pancakes to be sweet, you can add fructose or another sweetener to them. You can serve it with honey, if your doctor allows you to use it. You can also use diabetic chocolate for the filling. You need to be careful with sweeteners. It is not sugar, and with prolonged use, these sugary substances, which are often chemically synthesized, can harm the body.

Type 2 diabetes mellitus is a disease that often develops as a result of poor lifestyle choices. Large excess weight and physical inactivity are the main causes of impaired glucose absorption and the appearance of insulin resistance.

This is why diet plays a critical role in the treatment of non-insulin dependent diabetes. One of the main rules of medical nutrition with high blood sugar is a complete rejection of flour products, especially fried ones. For this reason, pancakes are often included in the list of foods prohibited for the patient.

But this does not mean that diabetics should definitely give up this masterpiece of Russian cuisine. It is only important to know how to make healthy pancakes for type 2 diabetics whose recipes will be presented in large quantities in this article.

Healthy pancakes for diabetes

Traditional pancake dough is kneaded with wheat flour, with the addition of eggs and butter, which raises the glycemic index of this dish to a critical level. A complete change of ingredients will help make diabetic pancakes.

To begin with, you should choose flour that has a low glycemic index. It can be wheat, but not of the highest grade, but of coarse grinding. Also suitable are varieties made from cereals whose glycemic index does not exceed 50, these include buckwheat and oatmeal, as well as various types of legumes. You shouldn't use cornmeal as it contains a lot of starch.

No less attention should be paid to the filling, which should not be greasy or heavy, as this contributes to a set of extra pounds. But it is especially important to prepare pancakes without sugar, otherwise you can increase the concentration of glucose in the body.

The glycemic index of flour:

1. Buckwheat - 40;
2. Oatmeal - 45;
3. Rye - 40;
4. Pea - 35;
5. Lentil - 34.

Rules for making pancakes for type 2 diabetics:

• You can buy flour for pancakes in a store or make yourself by grinding the cereals in a coffee grinder;
• Choosing the second option, it is best to give preference to buckwheat, which does not contain gluten and is a valuable dietary product;
• While kneading the dough, you can put egg whites into it and sweeten it with honey or fructose;
• Low-fat cottage cheese, mushrooms, stewed vegetables, nuts, berries, fresh and baked fruits are ideal as a filling;
• Pancakes should be eaten with honey, fat-free sour cream, yogurt and maple syrup.

Recipes

Sugar level

In order not to harm the patient, you must strictly follow the classic recipe. Any deviation can lead to a jump in blood sugar and the development of hyperglycemia. Therefore, it is not recommended to arbitrarily turn on products or replace one with another.

When frying, use only vegetable oils. The greatest benefit for diabetics is olive. It contains a whole list of useful substances and does not provoke an increase in cholesterol levels.

While properly cooked pancakes are not harmful for type 2 diabetes, they should be eaten in small portions. They can be high in calories, which means they can interfere with weight loss. But, of course, you should not completely abandon their use.

Buckwheat pancakes.

This dish is great for breakfast. Buckwheat is a low-calorie product, rich in B vitamins and iron, so buckwheat pancakes are allowed to be eaten even with type 1 diabetes.

Ingredients:

1. Warm filtered water - 1 glass;
2. Baking soda - 0.5 tsp;
3. Buckwheat flour - 2 cups;
4. Vinegar or lemon juice;
5. Olive oil - 4 tablespoons spoons.

Mix flour and water in one container, extinguish the soda with lemon juice and add to the dough. Pour the oil there, mix thoroughly and leave at room temperature for a quarter of an hour.

Bake pancakes without adding fat, as the dough already contains olive oil. Ready meals can be eaten with the addition of low-fat sour cream or buckwheat honey.

Rye flour pancakes with oranges.

This sweet dish is not bad for people with diabetes as it contains fructose, not sugar. Coarse flour gives it an unusual chocolate color, and orange has a pleasant taste with a slight sourness.

Ingredients:

• Fructose - 2 tsp;
• Rye flour - 2 cups;
• Cinnamon;
• Olive oil - 1 tsp;
• Egg;
• Large orange;
• Yogurt with a fat content of 1.5% - 1 glass.

Break the egg into a deep container, add fructose and beat with a mixer. Add flour and stir thoroughly so that there are no lumps. Pour in the butter and some of the milk, and continue beating the dough, gradually adding the remaining milk.

Bake pancakes in a well-heated skillet. Peel the orange, slice it and remove the partitions. Put a slice of citrus in the middle of the pancake, pour over with yogurt, sprinkle with cinnamon and carefully wrap in an envelope.

Oat pancakes

It is very simple to make pancakes from oat flour, and the result will be to the taste of both diabetics and their loved ones.

Ingredients:

1. Oatmeal flour - 1 glass;
2. Milk with a fat content of 1.5% - 1 glass;
3. Chicken egg;
4. Salt - 0.25 tsp;
5. Fructose - 1 tsp;
6. Baking powder - 0.5 tsp.

Break an egg into a large bowl, add salt, add fructose and beat with a mixer. Slowly add flour, stirring constantly, to avoid lumps. Add baking powder and mix again. Stir the mass with a spoon, pour in a thin stream of milk and beat again with a mixer.

Since there is no fat in the dough, it is necessary to fry the pancakes in oil. Pour 2 tbsp into a preheated pan. tablespoons of vegetable oil and pour out 1 ladle of pancake mass. The dough should be stirred periodically. Serve the finished dish with various fillings and sauces.

Lentil envelopes.

This pancake recipe for diabetics will appeal to lovers of exotic and unusual flavor combinations.

Ingredients:

• Lentils - 1 glass;
• Turmeric - 0.5 tsp;
• Warm boiled water - 3 glasses;
• Low-fat milk - 1 glass;
• Egg;
• Salt - 0.25 tsp.

Grind lentils in a coffee grinder and pour into a deep cup. Add turmeric, cover with water and stir thoroughly. Leave on for 30 minutes for the lentils to absorb all the liquid. Beat the egg with salt and add to the dough. Pour milk there and mix again.

When the pancakes are ready and cool a little, put the filling of meat or fish in the middle of each and wrap in an envelope. Place in the oven for a few minutes and serve with dinner. These baked pancakes are especially delicious with low-fat sour cream.

Pancakes made from oatmeal and rye flour

These sweet, sugar-free pancakes will appeal to both adults and children with diabetes.

Ingredients:

1. Two chicken eggs;
2. Low fat milk - a glass filled to the rim;
3. Oatmeal flour - incomplete glass;
4. Rye flour - a little less than a glass;
5. Sunflower oil - 1 tsp;
6. Fructose - 2 tsp.

Break the eggs into a large bowl, add fructose and beat with a mixer until foam appears. Add both types of flour and stir thoroughly. Pour in milk and butter and mix again. Bake the pancakes in a well-heated skillet. This dish is especially tasty with low-fat cottage cheese filling.

Curd pancakes with berry filling

Following this recipe, you can cook a wonderful one that everyone, without exception, will like.

Ingredients:

• Egg;
• Low-fat cottage cheese - 100 g;
• Baking soda - 0.5 tsp;
• Lemon juice
• Salt on the tip of a knife;
• Olive oil - 2 tablespoons spoons;
• Rye flour - 1 glass;
• Stevia extract - 0.5 tsp.

Pour flour and salt into a large bowl. In another bowl, beat the egg with cottage cheese and stevia extract, and pour into a bowl with flour. Add soda, quenched with citrus juice. Knead the dough and then pour in the vegetable oil. Bake pancakes in a non-fat pan.

Any berries are suitable as a filling - strawberries, raspberries, blueberries, currants or gooseberries. To enhance the taste, you can pour some chopped nuts into the filling. Place fresh or frozen berries in the center of the pancake, wrap in an envelope and serve with a low-fat yogurt sauce.

Festive pancakes with strawberries and chocolate.

This dish is delicious and beautiful in a festive way, and at the same time it is not harmful at all.

Ingredients:

Oat flour - 1 glass;

Skim milk - 1 glass;

Hot boiled water - 1 glass;

Egg;

Olive oil - 1 tbsp spoon;

Strawberries - 300 g;

Dark chocolate - 50 g.;

A pinch of salt.

Pour the milk into a large container, break the egg there and beat with a mixer. Season with salt and pour in hot water in a thin stream, stirring continuously, so that the egg does not curl. Add flour, add oil and stir thoroughly.

Bake the pancakes in a well-heated dry skillet. Puree the strawberries, place on the pancakes and roll up.

Top with melted chocolate.

To make pancakes for type 2 diabetics even more useful, you can use the following simple tips. So you need to bake pancakes in a non-stick frying pan, which will significantly reduce the amount of oil.

During the preparation of a dish, you must carefully monitor its calorie content and use only low-fat products. Never add sugar to dough or filling and replace it with fructose or stevia extract.

Do not forget to count how many units of bread are in the dish. Pancakes, bread units of which depend on the composition, can be both dietary and extremely harmful for patients with diabetes. Therefore, people with high sugar should know that y, the he index is also very low.

Despite the fact that there are recipes for pancakes for diabetics, you should not get too carried away with these dishes. So it is not recommended to cook this dish more than 2 times a week. But rarely, diet pancakes are allowed even for seriously ill diabetics who doubt whether it is possible to eat flour in their condition.

What baked goods for a diabetic are the most useful will be told by an expert in the video in this article.