Maslenitsa is a time for pancakes, but that doesn't mean you have to abandon the principles of balanced nutrition. Traditional treats can be made less caloric and healthier by slightly adjusting the ingredients and cooking methods.
What to Replace Common Ingredients
Small changes in the batter composition can make pancakes lighter without losing flavor.
Wheat flour can be replaced with whole grain, oat, or buckwheat flour — these options make the dish more filling. Rice flour will give the batter a lighter texture.
Instead of milk, kefir, yogurt, or ryazhenka can be used — they make the pancakes softer. Plant-based milk, such as coconut milk, can also be used, but it is important to consider the presence of added sugar.
To reduce the amount of fat, it is better to apply oil to the pan with a brush or napkin rather than pouring it directly.
Pancakes with Mineral Water
This recipe is suitable for those who want to achieve the familiar taste but without milk and eggs.
Ingredients:
- 250 g flour
- 500 ml mineral water
- 1 tbsp vegetable oil
- 1 tbsp sugar
- a pinch of salt
Mineral water is gradually added to the flour while whisking. Then salt, sugar, and oil are added. The batter is allowed to rest for 10–15 minutes. The consistency should be slightly thinner than sour cream.
Pancakes are cooked on a well-heated pan until a lacy structure forms. They are suitable for both sweet and savory fillings.
High-Protein Pancakes
For a more filling breakfast, protein can be added to the batter or a protein filling can be made.
For the batter:
- 1 cup flour
- 2 scoops of protein
- 2 eggs
- 1–1.5 cups milk
- 1 tbsp oil
- a pinch of salt
All ingredients are mixed and cooked on a heated pan.
Chicken breast, turkey, boiled eggs, or cottage cheese are suitable for the filling. Sour cream can be replaced with Greek yogurt — this will reduce the calorie content of the dish.
Oat Pancake
This option is suitable for a light breakfast.
Ingredients:
- 2 eggs
- 40 ml milk
- 2 tbsp oatmeal
- a pinch of salt
The oats can be blended. Eggs are mixed with milk and salt, oatmeal is added, and the mixture is allowed to sit for a few minutes.
The pancake is fried on both sides until golden brown. If necessary, it can be finished cooking under a lid on low heat.
Maslenitsa is a great opportunity to experiment with recipes without giving up your favorite taste and without overloading your diet with extra calories.
