Lenten pancakes

I have always been a friend of yeast dough, and my pancakes turn out fluffy, rosy and incredibly appetizing. Baking is relevant for those observing fasting, counting calories, and when you really want to indulge in some sweet baked goods. My selection of recipes contains cooking options with dry and live pressed yeast, with flour and semolina.

Depending on the mood, I fry it with apples, pumpkin, bell peppers, onions, carrots, zucchini, spinach, and simply, without additives. Pancakes with overcooked mushrooms added to the dough are good, but they won’t be lush, to be honest.

And if you use your imagination and are not afraid to experiment, you can add any berries, banana, raisins, lemon and orange zest to the dough.

And one more secret - do not put too much filling in the dough, the products will turn out too “dense”. Read about other frying secrets below.

Useful tips

To make your pancakes for the Lenten table really fluffy, don’t forget about a few rules:

To knead the dough, use boiled warm water;
All products for the test must be at the same temperature (room temperature);
If you don't have live yeast on hand, use dry yeast. They also need to be “awakened” - pour a small amount of warm water and add a little sugar. When a foam cap appears in the bowl with the yeast mash, the yeast is ready for further work;
The dough floating in the bowl must not be stirred under any circumstances. The pancakes will become rubbery;
You need to fry lean pancakes in a hot frying pan with vegetable oil and moderate heat, placing them at some distance from each other, since they increase in size during cooking.

Recipe for lean zucchini pancakes with semolina

Make these fluffy, delicious and healthy pancakes.

Compound:

Zucchini - 1 pc.
Semolina - 3 tbsp. l.
Crackers
Salt to taste

Preparation:

Take the washed zucchini. Peel the zucchini, remove the seeds and grate. Grate on a coarse grater. You can do it shallow, then the pancakes will be more tender.
Add 3 tbsp. spoons of semolina. Salt. Stir and leave for 5-10 minutes. You can also add flour.
Further options are optional - if you want something sweet, add sugar, if you don’t want something sweet, add finely chopped garlic.
We make flat cakes with our hands. Zucchini with semolina sticks very well after settling and does not stick to your hands. Roll in breadcrumbs and fry until golden brown.
Close the lid and cook the zucchini for 10 minutes over low heat.

We eat again according to the options - with jam and berries if they are sweet (not during Lent, you can use sour cream), with cucumbers - tomatoes, if not. Bon appetit!

How to make delicious pumpkin and potato pancakes

Tender, pleasant, bright, with a slight crunch - these are the kind of pancakes made from pumpkin and potatoes. For garlic lovers: you can add more.

Compound:

Pumpkin - 350 g peeled
Potatoes – 270 g (2 pcs.)
Onions – 80 gr
Garlic - 2 cloves
Potato starch - 1 tbsp. l. with a slide
Salt - to taste
Black pepper - to taste
Vegetable oil - 4 tbsp. l.

Cooking method

Grate the pumpkin, peeled from skin and seeds. Peel the potatoes and grate them on a fine grater. Cut the onion into small cubes, chop the garlic.
Lightly fry the chopped onion and garlic in a frying pan, adding one tablespoon of vegetable oil. Don't fry too much, just until lightly golden over medium heat.
Mix all ingredients except vegetable oil (this is exclusively for frying): grated pumpkin and potatoes, fried onions and garlic, starch and seasonings. The pancake dough is ready.
Heat a frying pan, pour in a spoonful of vegetable oil. Then form small pancakes. Fry them over medium heat, on both sides, for about 2-3 minutes on each, until cooked.
Place the finished pumpkin and potato pancakes on plates. Bon appetit and delicious pancakes!

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During Lent you want to eat a variety of dishes, but sometimes, due to the habit of using food products of animal origin, it is very difficult to figure out what to cook for breakfast, lunch or dinner - somehow you come up with a couple of dishes, but you don’t eat them every day. But we know: lean cuisine can be versatile! You just need to know the recipes for lean dishes. This time we will talk about Lenten breakfast - delicious pancakes.P

The main difficulty in preparing lean pancakes is that the usual and most common recipes use eggs and milk, or kefir and other similar products, without which it is very difficult for many to imagine baked goods such as pancakes or pancakes. However, in fact, there are no recipes for making pancakes without milk, eggs, etc. so many!

Lenten pancakes can be yeast, yeast-free, sweet, vegetable - there is a lot to choose from. The dough for them is kneaded from flour, sugar, salt and water, and yeast gives them fluffiness.
If you do not use yeast when cooking, be sure to add soda slaked with lemon juice or baking powder to the pancake dough.
Lenten pancakes can be prepared with nuts, zucchini, pumpkin, carrots, apples and other products.
You can cook lean pancakes in the traditional way - in a frying pan with butter, or you can cook them in the oven, placing them on greased parchment.

Recipe for fluffy lean yeast pancakes

You will need: 2 cups flour, 11g active dry yeast, 500ml water, 1 tbsp. sugar, ½ tsp. salts, vanillin, vegetable oil.

How to cook fluffy lean pancakes. Sift the flour. Dissolve yeast and sugar in warm water, stir for 5-10 minutes until foam appears on the surface, then add salt, vanillin, gradually add flour in portions, kneading the dough. The consistency of the dough should resemble sour cream; after kneading, leave it in a warm place for half an hour, covered - it should double in volume. When the dough has risen, heat a frying pan with oil, then put the dough into the oil using a tablespoon, forming pancakes. Fry the pancakes for 2-3 minutes on one side until well browned, turn over, and brown on the other side. After frying, place the finished pancakes on a paper towel to absorb excess fat.

You can add raisins or finely chopped other dried fruits to the dough, replace vanillin with vanilla sugar, make pancakes sweeter or blander to taste by adjusting the amount of sugar.

What to eat lean pancakes with? With honey, syrup, jam, jam - during Lent, such a breakfast can be no less enjoyable than on other days. So lean yeast pancakes are a dish that will give you a good mood and enjoy the taste of homemade baked goods to the fullest. But if everything is more or less clear with them thanks to yeast, then what if you want to make lean, yeast-free pancakes?

Recipe for lean yeast-free pancakes

You will need: 1 glass of water and flour, 1 tsp. baking powder, sugar, honey, vegetable oil.

How to cook yeast-free lean pancakes. Mix the sifted flour with baking powder, gradually add water, kneading the dough, add sugar and honey, mix - the consistency should be like not too thick sour cream, pour in a little vegetable oil and mix again. Fry the pancakes in a frying pan in the usual way on both sides, pouring the dough with a spoon or ladle.

Another option for yeast-free lean pancakes is made with mineral water. Simply replace regular water in this recipe with sparkling mineral water.

Knowing the two proposed recipes for lean pancakes - yeast and yeast-free, you can prepare many variations of them by adding various products to the dough: nuts, dried fruits, fruits and vegetables. Well, we’ll tell you about another version of this dish - in which animal products are replaced with similar plant products; in this case, cow’s milk is replaced with soy milk.

Recipe for lean pancakes with soy milk and apple

You will need: 2 cups of flour, 1 lemon and 1 apple, 1 cup of soy milk, 3-4 tbsp. sugar, 2 tbsp. vegetable oil, 1 tbsp. baking powder, a pinch of salt, vanilla.

How to cook lean pancakes with soy milk. Mix flour with baking powder, sugar, vanilla, salt and finely grated lemon zest. Cut the apples into cubes or grate them, sprinkle with half the lemon juice. Heat the milk slightly, add it to the flour along with the butter, add the rest of the lemon juice, mix, put the apples in the dough, mix again. Prepare the pancakes in the usual way: placing them in a frying pan with a spoon and frying on both sides.

In the same way, you can prepare lean pancakes with coconut milk, which can be found in many supermarkets today - it will turn out very tender and tasty!

There is always a way out, even during Lent - an experienced cook knows that there are no hopeless situations, and you can eat very tasty both during Lent, while on a diet, and as a vegetarian!

How to make lean oatmeal pancakes

Cooking method

Pour a glass of boiling water (200 ml) over long-cooked oatmeal (at least 7-10 minutes of cooking). And leave aside to brew for 15-20 minutes. If you want to make pancakes for breakfast, then you can leave the oatmeal in water overnight.
During this time, pour hot water over the washed raisins and leave for 15-20 minutes.
Prepare the remaining ingredients - mix flour with baking powder and a pinch of salt. There is no sugar in the recipe - banana and raisins give the pancakes a sweet taste. But if you want to make the dish a little sweeter, then add 1 tablespoon of sugar to the dough.
Place oatmeal in a strainer and allow excess water to drain. Add sliced banana to the swollen oatmeal. Grind everything with an immersion blender.
Combine the oatmeal-banana mixture with flour and baking powder, vegetable oil, and soaked raisins. Mix everything with a spoon. The mass should slowly be pulled behind the spoon by a wide ribbon. Leave the dough for 10 minutes so that it sits a little and air bubbles appear.
Bake the pancakes over low heat, thinly greasing the pan with vegetable oil. Spread the dough over the pan with a spoon, making a thin pancake. If you put a lot of dough, the pancakes may not bake.
The main feature of preparing these pancakes is the frying time and the calculation of the thickness of the dough laid out. These pancakes need to be fried longer than regular ones.
It is better to serve lean oatmeal pancakes with sweet additives - honey, jam, jam, syrup, berries or fruits. Bon appetit!

Lush with raisins on yeast

When I'm not in a hurry in the morning, I happily spoil my family with a delicious breakfast of pancakes with raisins. The children gobble it up on both cheeks, and so do I.

Components:

Flour 300 g
dry yeast 1 tsp.
water one and a half glasses
salt half tsp
sugar two tbsp. l.
sunflower oil 100 ml
powdered sugar one tbsp. l.
raisin

Cooking method

Knead the lean dough from flour, dry yeast, salt and sugar in water. We take the components from the list and combine them.
Mix all components thoroughly to obtain a homogeneous viscous mixture. You can knead with a spoon or fork.
Cover the bowl with the dough with a lid and put it in a warm place.
Let the dough sit for forty minutes.
The finished yeast dough should rise and become porous.
Add raisins.
Stir thoroughly
Heat vegetable oil.
Fry on both sides.

Enjoy your breakfast!

Tropical Paradise Pancakes with Coconut Milk

Coconut milk (canned) and ripe banana are used to prepare this dish. For flavor, you can add lemon or orange zest to the dough, but this is optional.

coconut milk – 300 ml;
banana – 1 pc.;
sugar – 2 tbsp. l.;
salt – 1 pinch;
baking powder – 1 tsp;
flour - about 200-250 g;
vegetable oil for frying.

Mash the banana until pureed, mix it with coconut milk. Add salt, sugar and baking powder to the mixture. Then gradually add flour until the dough is as thick as sour cream. Heat the oil and fry the pancakes.

Banana Lenten Pancakes

Ingredients

2 bananas;
500 ml water;
70 g oat flakes;
sunflower oil;
230 g flour;
6 g cinnamon;
90 g sugar;
12 g baking powder.

Cooking method

Peel the bananas and mash them with a fork in a large bowl until smooth. Add water and stir.
Grind the flakes in a coffee grinder into powder.
Pour all the dry ingredients into a separate bowl and mix. Add banana puree to this mixture and mix well. Add a spoonful of vegetable oil.
Spoon the dough into the heated oil and fry over moderate heat, covering with a lid. Serve pancakes with honey or berry jam.

Lenten pancakes on soda

Ingredients

60 g flour;
6 g soda;
750 ml sparkling water;
a little vinegar;
a pinch of salt;
granulated sugar;
60 ml olive oil.

Cooking method

Sift the flour several times and pour it into a deep bowl. Add granulated sugar and salt.
Pour in the soda and mix the dough thoroughly without lumps.
Add olive oil and stir until smooth. Place the dough in a warm place for 30 minutes. We extinguish the soda with vinegar, put it in the dough, mix.
Spoon the pancakes into the heated vegetable oil and fry until golden brown. Serve pancakes with sweet sauce or honey.

Ingredients

200 g lentils;
ground pepper and salt;
bulb;
oregano;
garlic - clove.

Cooking method

Pour water into the washed lentils and leave overnight. After this time, we make puree from the lentils using a blender.
We clean the onion, rinse it, and chop it finely. Spread it in lentil puree, season with salt, oregano, pepper and crushed garlic. Mix.
Fry the pancakes in hot oil. Serve pancakes with a sauce made from lean mayonnaise, herbs and tomato paste.

Vegetable cabbage pancakes

Another version of unsweetened lean pancakes is prepared with the addition of white cabbage.

cabbage – 300 g;
water – 1 liter;
salt - to taste;
onion – 1 pc.;
seasonings (for example, Italian herbs) to taste;
soda – 0.5 tsp;
flour - about 200 g;
oil for frying.

Finely chop the cabbage. Boil water, add salt. Place cabbage in boiling water and cook for 5-7 minutes. Drain the broth, leaving about 200 ml. Finely chop the onion and fry in vegetable oil.

Lenten pancakes with raspberry filling

Ingredients

300 ml soy milk;
100 g frozen raspberries;
a pinch of soda;
flour – 200 g;
120 g granulated sugar.

Cooking method

Add soda to soy milk and leave for ten minutes. Then pour in sugar and flour, knead the dough, and leave it for a quarter of an hour.
Place the raspberries in a blender bowl and puree them. Add 50 g of sugar to the raspberry puree and mix.
Heat a greased frying pan and spoon in the dough. Place a teaspoon of raspberry puree on each flatbread. Then cover the filling with dough and turn the pancakes over to the other side. Place the finished pancakes in a saucepan, cover with a lid, and heat over low heat for about ten minutes.

Lenten fluffy pancakes made with live yeast

This cooking recipe can be considered a classic, the yeast pancakes are fluffy on the inside and fluffy on the outside. No one complained about the taste; no one noticed the lack of milk and butter.

Required:

Flour – 0.5 kg.
Sugar – 2 large spoons.
Pressed yeast – 25 gr.
Sunflower oil – 4 large spoons.
Salt – ½ teaspoon.
Warm water – 2 glasses.

Step-by-step preparation of fluffy pancakes:

Heat the water to 40-50 degrees, add the crumbled yeast, stir to dissolve. Pour out all the flour, mix again and put in a warm place.
After an hour the dough will rise. Add the rest of the ingredients, including the oil, stir well and let rise again. This will happen quite quickly - in 10-15 minutes. The structure of the dough will be viscous. I don’t recommend stirring it if you want to get fluffy products.
Heat the oil thoroughly in a frying pan. Scoop out the dough with a spoon and place it in portions at a short distance. The pancakes will begin to rise up before your eyes. Turn over to the other side, cover the frying pan with a lid and finish frying.

Lenten pancakes with nuts and lemon

Ingredients

half a glass of warm water;
half a packet of yeast;
85 g granulated sugar;
flour;
lemon zest;
olive oil – 70 ml;
a handful of nuts;
vanillin - sachet.

Cooking method

Mix yeast with pre-sifted flour.
Pour water and oil into a container, add vanillin and sugar.
Grind the nuts in a coffee grinder into powder. Finely chop the lemon zest, add it to the nuts, and chop everything together.
Gradually add flour into a bowl with liquid, beat thoroughly, add the mixture of nuts and zest and knead the dough as if for pancakes. Let the dough rest in a warm place for an hour.
Spoon the dough into a hot frying pan and fry the pancakes until cooked. Serve pancakes with honey or jam.

Water pancakes with mushrooms: recipe

What housewives don’t cook pancakes with? This is a quick and simple dish that provides a variety of ingredients and spices.

In addition to traditional sweet pancakes for breakfast, you can also quickly prepare mushroom pancakes. To prepare them you will need:

Fresh champignons – 600 g
Onion – 1 pc.
Egg – 2 pcs.
Water - 4 tbsp.
Flour – 4 tbsp.
Greenery
Salt pepper
Soda – 1 tsp.
Oil for frying

Mushroom fritters

Wash the mushrooms and cook in boiled water for 5 minutes. Drain the water and cool the mushrooms to room temperature. Cut into small pieces.
Fry the finely chopped onion and add it to the mushrooms after they have formed a golden crust.
Dissolve the soda in water. Add eggs, salt and beat. Add flour and pepper, stir. Add mushrooms with onions and herbs to the dough.
Fry over medium heat until a delicious crust forms.
It’s not very difficult to prepare pancakes with water, and the taste of such a delicacy is no worse than the usual pancakes with milk or sour cream.
There is an incredible number of variations in the preparation of this dish; if you wish, based on the above recipes, you can change anything in the composition or method of preparation.
It’s worth starting from your taste preferences. Pancakes are a simple dish that allows the housewife to experiment and try something new every time. And the simple composition of the ingredients makes this dish also economical.

Pancakes with berries and cereal flakes

These pancakes are prepared with the addition of cereal, you can take oatmeal or a mixture, for example, “5 grains”.

seedless berries (can be frozen) – 1 cup;
water – 100 ml;
flour – 0.5 cups;
cereal flakes – 1 cup;
sugar – 2-3 tbsp. l.;
baking powder – 0.5 tsp;
oil for frying.

Puree the berries in a blender or mash with a masher. There is no need to achieve complete homogeneity; if pieces remain, it’s okay. Pour water into the berry mixture and add sugar. Stir, add flakes. Give the flakes time to swell (15-20 minutes).

Add baking powder and gradually add flour until the dough is thick like sour cream. Fry the pancakes in vegetable oil as usual.

Lenten pancakes with flaxseed flour

320 g wheat flour;
1½ teaspoons flaxseed flour;
2 tablespoons sugar;
½ teaspoon citric acid;
250 ml water;
¾ teaspoon of soda;
1½ teaspoons vinegar 9%;
vegetable oil - for frying.

Cooking

Combine two types of flour, sugar and citric acid. Pour in water and bring to a smooth consistency.
Quench the baking soda with vinegar, add to the dough and stir. Leave for 5 minutes and beat again.
Heat oil in a frying pan. Add the dough and fry the pancakes over medium heat until golden brown on both sides.

Pumpkin pancakes with banana

A tasty and healthy dish - pumpkin pancakes. Banana is added to the recipe, thanks to which the baked goods acquire a pleasant aroma and taste.

peeled pumpkin – 500 g;
banana – 1 pc.;
sugar – 2 tbsp. l.;
cinnamon - to taste;
baking powder – 1 tsp;
wheat flour – approximately 200-250 g;
salt – 1 pinch;
vegetable oil for frying.

It is best to use butternut squash, it is the sweetest. Peel the pumpkin, cut into pieces, place in a saucepan. Pour water so that the water is at the level of the product, simmer until the pumpkin is soft - 15-20 minutes.