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Pancakes Made with Water and Eggs, Vanilla, and Olive Oil

A tasty family breakfast — give it a try! Pancakes made with water turn out just as delicious as ones made with milk. Serve them with condensed milk, runny honey, or jam. This amount makes 5–6 pancakes.

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Pancakes on water and eggs with vanilla and olive 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 16 % 7 g
Fats 16 % 7 g
Carbohydrates 69 % 31 g
220 kcal
GI: 0 / 0 / 100
    1. Separate the egg into white and yolk; put the white in the freezer for 5 minutes and the yolk in a bowl. Pour the water in with the yolk and beat with a fork.
    1. Add the salt and vanillin to the yolk mixture, then sift in the flour with the baking powder and mix into a batter with a whisk.
    1. Pour the olive oil into the batter and mix thoroughly.
    1. Take the egg white out of the freezer, whip it with the sugar, add it to the batter, and fold gently.
    1. Fry the pancakes on both sides in a dry pan, without any oil. Use three tablespoons of batter per pancake.
  • Serve with tea, cocoa, coffee, or milk.
  • Enjoy, and good health to you!

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

  • Chicken egg - 157  kcal/100g
  • Egg white - 45  kcal/100g
  • Egg powder - 542  kcal/100g
  • Egg yolk - 352  kcal/100g
  • Ostrich egg - 118  kcal/100g
  • Granulated sugar - 398  kcal/100g
  • Sugar - 398  kcal/100g
  • Salt - 0  kcal/100g
  • Water - 0  kcal/100g
  • Wheat flour - 325  kcal/100g
  • Olive oil - 913  kcal/100g
  • Vanillin - 288  kcal/100g
  • Baking powder - 79  kcal/100g

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