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Vegan Dairy-Free Pancakes

Delicious American-style pancakes for breakfast — soft and fluffy! I like these a touch more than the thicker Russian oladyi, since they usually cook up in a dry skillet. Before the first batch I always grease the pan with a drop of oil, as suggested in the recipe, but you can skip it if you'd rather not use oil at all. I make these with my daughter — she absolutely loves them, stacking them into a tower on her plate and decorating it with berries or dried fruit. Or she drizzles them with jam — lots of room to get creative! :)))

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Recipe author
Vegetarian pancakes without milk in vegetable oil
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Composition / ingredients

Servings:
Translation table of volumetric measures
Nutrients and energy value of the composition of the recipe
By weight of the composition:
Proteins 12 % 6 g
Fats 18 % 9 g
Carbohydrates 69 % 34 g
241 kcal
GI: 0 / 0 / 100
    1. Sift the flour into a bowl, add the salt, sugar, and baking powder, and stir. Since you may end up needing more or less flour, it's better to mix the salt, sugar, and baking powder into half of the sifted flour, then add the rest in stages, adjusting the consistency. 2. Pour the water (100 ml) into a suitable bowl, add the sifted flour, and stir. Add the vegetable oil and mix. The batter should be about the consistency of thick sour cream.
  • Be prepared for the flour to run a little more or less than the recipe calls for. Go by the consistency you want, not the exact amount of flour.
    1. Set a skillet over the heat, grease it with a little oil, and let it warm up. You can also cook them in a dry pan like classic pancakes, but a lot will depend on the thickness of the batter and the quality of your skillet.
  • Important! The wrong pan can ruin even the best recipe.
  • Any oil is only good up to a certain temperature — its smoke point, beyond which it starts to burn and forms harmful compounds, including carcinogens. 4. Now cook the pancakes. The size is entirely up to you — make them small or fairly large. I pour about one tablespoon of batter each, which gives medium-sized pancakes. 5. When bubbles appear on the surface and the batter sets, flip and cook about another minute. You don't need to re-grease the pan before each new batch — just do it at the start. Serve the pancakes topped with fresh berries and fruit, with honey or syrup, or with sour cream. With anything at all, really! Enjoy!

Caloric content of the products possible in the composition of the dish

  • Vegetable oil - 873  kcal/100g
  • Water - 0  kcal/100g
  • Wheat flour - 325  kcal/100g
  • Baking powder dough - 79  kcal/100g

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