Rye Flour Pancakes

A really easy, quick recipe for anyone watching their waistline! After I switched to eating clean, this recipe became my go-to for snacks.

Recipe author

Servings:

Milk (1–1.5%)

200

Egg

Rye flour

Bran

0.5

Sugar

Salt (a pinch)

0.3

Baking soda (slaked with vinegar)

0.5

Vegetable oil (+ 1 tsp for greasing the pan)

Nutrients and energy value of the composition of the recipe

By weight of the composition:

Proteins 11 % 5 g

Fats 32 % 14 g

Carbohydrates 57 % 25 g

238 kcal

GI: 8 / 4 / 88

Cooking method

Cooking time: 20 min

Step 1:

Everything you'll need.
Step 2:

Crack 1 egg into a bowl and add 1–2 tablespoons of sugar (I used one) and a pinch of salt. Whisk everything well.
Step 3:

Next, add 3 tablespoons of vegetable oil. Stir.
Step 4:

Now slake 1/2 teaspoon of baking soda with vinegar and add it to the bowl with everything else.
Step 5:

Then add 1 cup of rye flour (I use whole-ground) and 1/2 cup of bran. Mix everything well.
Step 6:

At first the batter will be a bit thin. Let it rest for 3–5 minutes and it will thicken slightly.
Step 7:

Next, heat a nonstick skillet thoroughly, since we'll cook these pancakes without oil (I use a nonstick pancake pan). Wipe it with 1 teaspoon of vegetable oil so the first batch doesn't stick.
Step 8:

Make the pancakes any size you like. I like mine about the size of small silver-dollar pancakes. They cook super fast, so it's best to keep the heat on the low side.
Step 9:

And that's it — the pancakes are ready! Serve them with any topping you like: jam, maple syrup, honey, yogurt, and so on.