Wholegrain pancakes and even sugar-free pancakes are a great option for those who love homemade baking and want to control their weight. They are less high in calories, and the calories are not "empty", since the carbohydrates in the composition are slow and healthy.

The taste of such pancakes is more pronounced. Sometimes it is called nut, sometimes it is called honey. This is because whole grain flour retains many useful grain hulls. The flavor depends on the type of grain and the degree of its grinding. The taste is most pronounced in the grains of the first, coarsest, grinding. They are also the most useful and indicated for proper nutrition.

The best recipes for diet pancakes

Whole grain flour contains a lot of fiber necessary for the intestines, improves digestion, it is less caloric than regular flour. It fits into almost all diets. The use of products made from whole grain flour causes less harm to the figure, which, by the way, is more than compensated by the benefits of crushed grain for the digestive system, skin, hair, nails. The reduced gluten content makes whole grains less allergenic and acceptable even for young children.

Recipe for lush kefir pancakes

Wholegrain pancakes with kefir turn out to be very airy if the kefir is heated.

In the context of the pancake, it will be a little darkish - this is precisely because of the type of flour.

Nutritional value per 100 g:

1. Calories: 190
2. Proteins: 11
3. Fats 5
4. Carbohydrates: 26

Products:

• Whole grain flour - 150 g and corn flour - 1 tbsp. the spoon,
• Kefir - 150 ml,
• Egg - 1 pc.,
• Powdered stevia - 1 tsp
• Baking powder - 1/2 tsp
• Vanillin is on the tip of a narrow knife.

Preparation:

1. Beat the egg and kefir with stevia, add flour in small portions, add vanillin and baking powder. The dough is thin, but not pancake. If necessary, you need to change the amount of flour, since the quality of the dough depends on how liquid the kefir is, how sticky the flour is. Whole grain is generally characterized by extremely low stickiness, so products made from it are not as fluffy and white as from fine white flour of the highest grade.
2. Fry pancakes in a frying pan with a non-stick coating, slightly greased with refined vegetable oil.
3. But the best option is to preheat the oven to 180 degrees, cover a baking sheet with oiled paper, spoon out the pancakes, leaving a distance between them, and bake for 20 minutes.

Whole grain pancakes with milk

Whole-grain pancakes made with milk are very tasty and aromatic if honey is present in the recipe.

It gives the dough a delicate aroma and delicate sweetness.

With each new type of honey, the taste and aroma of the pancakes changes.

Products:

• Milk (can be soy) - 200 ml,
• Cereal flour - 200 g and flaxseed - 1 tbsp.
• Natural honey - 1 tbsp.
• Egg - 1 pc.
• Vegetable oil - 1 tbsp. l.
• Baking powder - 1 tsp

Preparation:

Dissolve honey in hot milk, stir egg, butter. Add flour, baking powder and knead the thin dough. The best way to bake pancakes is in the oven.

Secrets of delicious diet pancakes

1. The flavor of the pancakes may vary depending on the heat. Baking is a filling that is evenly distributed over the text and “baked” together. An excellent option for baking sweet pancakes is grated apple, grated carrots, pumpkin, banana. For savory, zucchini is suitable.
2. You can add steamed dried fruits to the pancakes - dried apricots, raisins, figs, prunes. It is important to take into account that dried fruits can burn and spoil the taste, so the products should be plump so that the pieces do not mix into the dough, but "sink" in it.
3. Fritters are very tasty to eat with sauce. Berry and fruit sauces are ideal for sweets, garlic and cheese sauces are ideal for unsweetened ones. You can even make a regular homemade one, add mashed banana to it for a great dietary sauce.

Calories: 1099

Even during a diet, you can fry a stack of ruddy pancakes and have breakfast with gusto. We are talking about pancakes made from whole grain flour. It is less nutritious than premium wheat flour and is much healthier. The content of vitamins and minerals is higher, it contains a lot of fiber, which, like a brush, cleans the intestines of toxins, toxins and undigested food residues.
We choose skim kefir for pancakes or with a fat content of no more than 1%, do not add eggs - they make the dough heavier and increase the calorie content of pancakes. We add sugar symbolically, but you can not add sugar at all or replace it with stevia. You need to fry the pancakes over low heat so that they have time to bake and brown evenly. We use oil in a minimal amount, lubricating the pan if necessary. Be sure to try and they are no less tasty.

Ingredients:

- fat-free kefir - 250 ml.;
- whole grain flour - 1 cup;
- sugar - 1 tbsp. without a slide (optional);
- salt - 1/3 tsp;
- soda - 1/3 tsp;
- vegetable oil - 1-2 tablespoons

How to cook at home

Whole grain flour contains large particles of unrefined wheat grains, so you do not need to sift it. Pour into a bowl, add salt and sugar. You can make the pancakes unsweetened without added sugar or sweeteners and will taste like very soft, fluffy whole grain bread.

Mix thoroughly and add soda. Quenching with vinegar is not necessary, the soda will be quenched with sour kefir.

Pour in kefir. For a dietary option, it is suitable with a minimum fat content; for others, take any.

Stir with a spoon, prying flour from the bottom. You need to moisten it all, especially near the walls. The consistency will resemble very thick sour cream.

As soon as the dough is mixed, fry the pancakes immediately. There is no need to leave it to swell - whole grain flour does not contain gluten. We collect the dough in a tablespoon for one pancakes. Pour a little oil into the pan, set the fire to medium. Fry on each side for two to three minutes, until browned. I also really like these.

Serve honey, natural yoghurt, puree from fresh, frozen berries or simply sprinkle with berries with whole-grain pancakes. Enjoy your meal!

If you like to pamper your family with fragrant delicate pancakes, then you can try whole grains for a change. You can also add cocoa, pieces of dried fruit and berries to the pancakes, the main thing is that everything is in moderation. Usually pancakes are served warm for tea or other drink, but if you "run" past the kitchen, you will most likely want to treat yourself to already cooled pancakes. But there is an opinion that the most delicious pancakes are those that have barely been removed from the pan. And you can serve low-fat sour cream, liquid honey, delicious jam or jam with pancakes.

For whole grain pancakes, prepare all the ingredients as listed, although it's hard to forget here.

To begin with, pour kefir of any fat content into a bowl, drive in a fresh large chicken egg there. With a few vigorous whisk movements, add sugar, salt, baking soda and ground cinnamon.

Continue whisking and gradually add whole wheat flour to the bowl. The pancake dough should not be "clogged" with flour, that is, the main thing with its amount is not to overdo it. The consistency of the dough should resemble liquid sour cream.

To make the pancakes as dietary as possible, you can fry them in a dry non-stick pan, if you have one in your kitchen. Otherwise, grease a regular skillet with vegetable oil, reheat it, and pour out small portions of the dough. Fry over low heat for 2-3 minutes on one side.

After a couple of minutes, gently turn the whole wheat pancakes to the other side, fry for another minute or two.

Remove the pancakes from the pan, you can serve them right away, sprinkle with powdered sugar, chocolate chips, sour cream or honey before serving.

Enjoy your meal!

I am often asked what I feed our baby, whether I cook especially for him, whether I exclude any products. Therefore, I decided to periodically share Timofey's favorite dishes, suddenly your kids will like them too :) But first of all I want to say that Tim has been eating the same things as us for a very long time. I do not prepare baby food separately. It seems to me that this can be justified in the case when the child has food allergies, or when adults eat exclusively unhealthy foods, which cannot be offered to a child. We have no allergies, no beer with chips, so I don't have much trouble preparing food. As for spices, I do not exclude them, but on the contrary I try to acquaint the kid with a variety of tastes. We do not abuse salt and sugar, while I can treat my son with a small piece of good chocolate and, apparently, due to the fact that we do not make a "forbidden fruit" or a reward from sweets, he does not have a passion for cakes, pastries and sweets. But he loves apples, berries, cottage cheese, fish and natural yogurt. And one of Timosha's favorite breakfasts is pancakes with apples made from whole-grain rye flour. I add yogurt to the dough and they turn out to be very tender and fluffy.

2 eggs
120 g whole grain rye flour, finely ground
1/2 teaspoon baking powder
a pinch of salt
160 g natural yoghurt
1/2 - 3/4 cup boiling water
1 large peeled apple
agave syrup and ground cinnamon to taste

1. In a small bowl, lightly beat the eggs with a fork.

2. Pour in flour, baking powder and salt mixed together. We mix. We should have a thick mass.

3. Gradually stir in the yoghurt to get a homogeneous mass without lumps.

4. Pour in boiling water and mix again, the dough should have the consistency of not very thick sour cream.

5. Add the coarsely grated apple to the dough.

6. Add a teaspoon of agave syrup and a couple of pinches of cinnamon. If the apple is sweet, then I don't add agave syrup.

7. Bake in a hot skillet over medium heat until golden brown on both sides (~ 2 minutes each). I usually wipe the pan with a napkin slightly soaked in vegetable oil at the very beginning, then I bake it without oil. I often use all kinds of molds to make the pancakes prettier.

Warm pancakes can be drizzled with agave syrup or honey.

Enjoy your meal!