Pancakes without eggs and milk (on water): recipe step by step with photos, how to cook

Pancakes in the classic version contain many additional ingredients. This time, we will talk about products baked in water, without eggs. In essence, these are lean products. Such flatbreads are baked not only on days of abstinence from unhealthy and heavy foods. They can be seen at the Maslenitsa holiday, and on weekdays they are a favorite food for vegans and a dietary food.

But nothing prevents us from arranging a fasting day for ourselves, eating simple but healthy food. Moderation in food helps the body cleanse itself not only physically, but also spiritually. And these recipes will help us. Available, consisting of only 3 main ingredients (flour, vegetable oil with water).

Pancakes never lose their relevance. We have already shared recipes on how to bake custards with milk or lush ones with yeast. And how delicious they are baked on kefir with boiling water or thick country ones - simply delicious! Some cakes are thin, others are thick. But all the presented options have one thing in common: they come with holes.

If you think that bland food is not very tasty, then you are mistaken. They will add variety to your diet. Moreover, their composition can be changed with additional seasoning from seeds, nuts or stuffed. Start with at least one of the recipes. Detailed description and photos will help you quickly prepare healthy food.

Water pancakes without eggs - thin with holes

A Lenten baking recipe should be in the diet of every housewife. They are prepared without eggs or milk and amaze with their versatility. Such pastries help out on days of fasting and during Maslenitsa week. And on weekdays, lenten products can be prepared at least every day, because making them is as easy as shelling pears.

They turn out very thin, great for stuffing. You can use minced meat, pieces of chicken, or fish as filling. And how delicious they are with sweet fillings of fruits and berries, for example, stuffed with bananas.

Ingredients:

300 g flour;
600 ml. water;
2 tbsp. l. Sahara;
1/3 tsp. salt;
1 tsp. soda (without a slide);
3 tbsp. l. vegetable oil;
a whisper of vanillin (optional);

Step-by-step preparation:

Step 1. Pour water at room temperature into a bowl. Add sugar and salt indicated in the layout. Stir until the bulk products are completely dissolved.

Step 2. Add flour. Whisk the mixture until it is homogeneous and without lumps.

Step 3. Quench the baking soda in a separate container with apple cider vinegar. Add it to the dough, mix the mass. Cover the bowl with cling film and set aside for 20 minutes.

Rest is necessary for the dough to allow the gluten to swell. During this time, all components interact with each other, exchanging molecules - “becoming friends.”

Step 4. After time, add vegetable oil and mix the mixture again until the oil stains completely disappear.

Step 5. Heat the frying pan. We grease it with oil only once - before baking the first pancake. Pour the dough into the middle and turn the pan in different directions, allowing the dough to spread over the entire surface.

Step 6. After browning the pancake on one side, turn it over to the other.

Lenten flatbreads come out thin, strewn with small holes. The structure is elastic and does not tear when turned over.

On mineral water

The following recipe will consider mineral water as the main ingredient of the dish. Any mineral water can be used. Due to the fact that it is carbonated, the dough is especially tender.

The recipe for pancakes remains the same, only the water is replaced with a mineral component. For best results, you can add a little mayonnaise to the dough.

Ingredients:

carbonated mineral water – 1 l;
flour – 2 tbsp;
sugar and salt to taste;
soda – 1 tsp;
refined oil – 1/3 cup.

Cooking method:

Mix all products in a deep bowl.
Mix well with a fork or whisk.
Using a ladle, pour the batter into the pan, tilting it until it is evenly distributed.
Start the baking process.

It’s worth paying attention to how fluffy and lacy the pancakes are.

Note: It is convenient to use raw potatoes to grease the pan. To do this, place half of the peeled tuber on a fork, dip it in a cup with vegetable oil, and grease the surface. The bottom of the frying pan becomes smooth, with the help of potatoes the remnants of the previous pancakes are removed and sanded.

How to cook water pancakes without eggs and milk that melt in your mouth

Have you ever made banana pancakes? This recipe is simply a godsend for housewives. Lush and porous products are so delicious that they simply melt in your mouth. But this is not the only advantage. Sometimes there is no milk or eggs in the refrigerator. But there are bananas with blackened peels, which are often thrown away. And it’s completely in vain.

A dark colored peel indicates that the fruit is overripe. If the flesh inside remains white, then it should definitely be used in cooking. At this stage it is especially sweet, so there is no need to add sugar.

What we need:

250 g peeled bananas;
150 g rice flour;
30 g potato starch;
2 tbsp. l. vegetable oil;
250 ml. water;
1 tsp. baking powder (with a slide);
1/3 tsp. salt;

How we will cook:

In a bowl, mix rice flour with starch, sprinkle with salt and baking powder. Mix the ingredients. Mash the banana with a fork and transfer the fruit to the flour mixture.

Add vegetable oil and mix everything. Add water little by little and make a dough. It should be a little thicker than for pancakes.

Grease a heated frying pan with vegetable oil. Spoon the dough mixture onto the frying pan. It should spread a little on its own, you can spread it with a spoon and give it the desired shape.

You can try pouring the batter all over the pan, but we like small pancakes. And it’s easier to work with them. They are easy to turn over.

Try to make thinner cakes. Thick ones take a long time to bake, but the middle may remain raw.

The pancakes set quickly and holes form on their surface. As soon as the bottom side is browned, turn the products over to the other side.

They bake quickly and taste delicious even without sugar. These flatbreads can be served with any jam or honey.

Lenten buckwheat pancakes - gluten-free recipe

Buckwheat is the dietary queen among cereals. No gluten, plenty of protein, vitamins and a pleasant taste. The list of advantages is significant. Especially when it comes to recipes made from green, unroasted flour. Pancakes made from it are a dietary solution that is even suitable for weight loss if you follow proper nutrition.

Ingredients:

Green buckwheat flour - ½ cup
Water - 1 glass
Soda - ¼ teaspoon
Lemon juice - ½ teaspoon (or apple cider vinegar, 6%)
Liquid honey - 1 tbsp. spoon (we use sweetener)
Salt - a pinch

Per 100 grams:

Calories - 161 kcal
Proteins - 5.9 g
Fat - 1.7 g
Carbohydrates - 30.5 g

Diet secrets!

There is no need to go shopping for green buckwheat flour. Simply grind the raw cereal in a coffee grinder.

Instead of water, use soy or almond milk. This will add protein without violating the principles of fasting.

Pour water into a deep bowl with buckwheat flour - in small portions. The whisk must be constantly running so that no lumps form in the dough. Add salt and sweetener. We achieve homogeneity of the mass and set it aside for 15 minutes in a warm place.

We extinguish the soda with lemon juice or vinegar. Add to the dough, stir. The carbon dioxide released during extinguishing will add a lace texture to the products.

Place a ladle of dough onto a hot frying pan. Fry the bottom side for 2-3 minutes. Turn over and keep on fire for another minute or two. There you have it: amazing taste and healthy products!

Delicious lifehack!

The dough just begs to be added cocoa. Treat your family to chocolate pancakes that are egg-free, dairy-free and gluten-free and melt in your mouth!

Cooking lean pancakes from buckwheat flour in water

Delicious pancakes are made from buckwheat flour. They can be called originally Russian, since they have long been baked in Rus' on Maslenitsa and during the days of fasting. And on weekdays, they were often present on the table. The flatbreads are tender, loose, with a characteristic shade reminiscent of coffee and a slight nutty smell. Making the dough is very easy.

Sometimes, products do not turn over well in a frying pan because the flour contains little gluten (this depends on the quality of the grains). In this case, you can add wheat or starch.

Ingredients:

150 gr. green buckwheat;
1-2 glasses of water;
0.5 tsp. soda;
1 tsp turmeric;
Himalayan salt to taste;

Preparation:

We sort out the buckwheat and wash the grains well.

For pancakes, it is better to take green buckwheat. They call her alive. Brown is roasted grains that have undergone heat treatment. And after such a procedure, some of the beneficial substances are lost.

Fill with water, cover with a lid and place the container in the refrigerator to swell and soften. In the morning, along with water, pour the grains into a blender and turn the ingredients into a liquid dough.

Pour the mixture into a bowl, add baking soda, turmeric, and Himalayan salt. Mix. The dough should turn out liquid, like for regular pancakes.

If the mass is thick, then add water; if it is too liquid, then add a little starch.

Heat the frying pan and pour in the dough in small portions. We bake porous, loose cakes, browning them on both sides.

Lean yeast pancakes without eggs on water

An interesting recipe that is very easy to prepare. Thanks to yeast, the goodies come out lush and nostalgic. Soviet-era grandmothers loved this kind of frying in a frying pan.

Today they are more often called “Arabic”. We will fry only on one side, and according to Eastern tradition, the filling should be sweets - honey, fruit, jam. We are not fans of sugar, so we fill the dish with something protein with aromatic herbs or spices. Minced meat, chopped egg, mushrooms, cheese: the choice is yours!

Ingredients (in 1 glass - 250 ml):

Water - 1 glass
Milk - 1 glass
Wheat flour (premium grade) - 1.5-2 cups
Sugar - 1 tbsp. spoon
Yeast - 1 teaspoon
Baking powder - 1 teaspoon

How to cook.

Let's awaken the yeast: throw it into warm water (37-40°C, but not higher!) and add sugar. Mix and set aside in a warm place for 10 minutes.

Pour in warm milk and add baking powder. Stir and add the sifted flour - in small portions, remembering to constantly stir the dough. Usually 2 cups of flour is required. But sometimes, in order for the consistency to be like liquid sour cream, you can get by with less.

Cover the yeast dough with cling film, wrap it in a towel, and place it in a warm place for 20-30 minutes. During this time, the mixture will noticeably increase in volume, and a yeast foam will appear on its surface.

We bake as usual. Place a ladle of dough on a hot frying pan and fry for 3 minutes. No need to turn over! Although if you really want to, you can, but it will reduce the volume of the delicacy.

Remove from heat, quickly pack with filling and fasten the edges together to form an envelope. An elegant no fuss recipe!

Delicious fluffy pancakes without eggs with semolina and flour

These airy cakes have their own characteristics that distinguish them from all other products. They are fried only on the bottom side. The top side always remains light. They also have holes, but the holes are more like large pores. The fault resembles a honeycomb, they are called Moroccan. We will start them in water with yeast, using flour and fine semolina as a base.

What you will need:

130 g flour;
280 g semolina;
700 ml warm water;
6 g dry yeast;
6 g baking powder;
25 g sugar;
1 tsp. salt;

Cooking method:

When kneading dough for flatbreads, not only yeast is used, but also baking powder. This is necessary so that the dough rises faster. The presence of soda neutralizes the smell of yeast.

Dissolve 2 teaspoons of sugar in 200 ml of warm water and add the yeast. Let's stir. In 5-7 minutes, we will see that they have woken up and raised their caps.

In a separate bowl, mix semolina and flour. It is much better if the semolina is small. Mix sugar, salt and baking powder for dough.

Pour warm water (38 degrees) with yeast into the blender bowl. Add all the dry ingredients and mix well in a blender. The test mass turned out to be liquid, but airy. Pour it into a bowl and let it rest for 15 minutes, covering it with cling film. During this time it will thicken a little and bubble.

Lightly grease the pan with vegetable oil using a brush. Collect excess oil with a napkin. Pour the dough into the middle of the heated frying pan with a small ladle and let it spread on its own in different directions.

We bake the flatbreads over low heat, as they are only fried on one side. Many holes (pores) begin to appear on the surface of the products.

Let the pancake sit in the pan until the dough on the top of it is completely baked. On the bottom side it is golden and without holes.

The flatbreads have a neutral taste, so they can be eaten instead of bread. But more often they are served with honey and melted butter.

Pancakes with yeast and water

Thick yeast pancakes on water - a recipe for pancakes with eggs on yeast for those who don’t like milk, but love fluffy, soft pancakes or don’t have milk at home. The recipe for delicious pancakes with holes allows its owner to make thin pancakes in a hole or, by pouring thicker dough, to prepare thick, tender and delicate pancakes.

Ingredients

water – 500 ml;
eggs – 2 pieces;
yeast - dry fast-acting - 1 teaspoon;
white flour – 300 grams;
refined vegetable oil – half a glass;
salt – 1 teaspoon.

How to do

Mix eggs with sugar and salt. Beat the mixture with a blender until foamy.
Add sifted flour, yeast, butter, half the water, mix the ingredients so that there are no lumps. The secret to preparing the right pancake batter: you don’t need to pour in all the liquid at once to make it easier to break up the lumps.
After the lumps have dispersed, pour in the rest of the flour. Mix and place the dough in a warm place to ferment for 40 minutes.
The yeast dough should rise like a cap and double in volume. Dry yeast begins to ferment faster if the dough is placed in a heated and turned off oven or microwave.
Yeast pancake batter requires double rising and stirring to release any air bubbles. Put it back in a warm place, after increasing the volume you can start baking yeast pancakes.
Yeast pancakes made from water dough are very docile and do not tear when turned over. Don’t mix the finished dough anymore, scoop it out with a ladle and pour it into a hot frying pan. There is no need to grease the pan - pancakes with butter.
When the dough spreads, you need to wait 1-2 minutes until the pancake dries on top, turn it over to the other side and finish frying on the other side.
Fry the remaining pancakes, stack them on a plate and serve with butter and honey.

By mixing the dough with eggs, we get tender pancakes; without eggs, pancakes are more flexible, neutral in taste and more suitable for various fillings.

How to make pancakes with sparkling water without milk or eggs

Have you ever cooked pancakes with mineral or carbonated water? If not, then pay attention to this recipe. It contains not only a set of minerals, but also gas, so the products come out strewn with holes. And the use of baking powder or soda is no longer necessary.

The option is quite interesting, two main ingredients are used: water and flour + a little vegetable oil. And the result is simply amazing; we get thin, tasty products, saturated with useful substances necessary for the body. Having tasted such pastries, no one will guess what is in its basis.

What you will need:

2 tbsp. sparkling water (mineral);
1.5 tbsp. flour;
3 tbsp. l. Sahara;
salt to taste;
2 tbsp. l. vegetable oil;

Cooking technology:

Pour one glass of mineral water into a bowl. Add sugar, a pinch of salt and stir until dissolved. Sift the flour through a sieve.

This process saturates it with oxygen, which gives the finished products an airy feel.

Add flour to the water in small portions and mix with a whisk. The result is a thick dough mass. Pour a second glass of mineral soda into it. Pour vegetable oil into the finished dough. Stir again until any oil spots on the surface disappear.

The dough turns out bubbly. Pour it in portions into a hot frying pan greased with oil. We bake golden pancakes, frying them on both sides.

Despite the fact that the baked goods are prepared without eggs and milk, they turn out excellent. The soft, airy texture of the products simply melts in your mouth.

Whey pancakes without eggs

We have already talked about the properties of whey and its health benefits. The low-calorie drink is also suitable for golden brown pancakes without eggs or milk.

We need:

Whey – 600 ml
Flour - 300 g
Soda - ½ teaspoon
Vegetable oil - 1 tbsp. spoon
Sugar or sweetener - optional

Preparation.

Let's heat the whey to 35-40°C. Constantly stirring the mixture, gradually add the sifted flour. Add sugar, salt and soda, butter and work again with a whisk. The mixture should be quite liquid - like sour cream.

Dip a ladle into the whey dough and distribute it into a well-heated frying pan. Fry for 1-2 minutes on each side until tender golden brown. The miracle pastry is ready, airy and crispy. The family is delighted: the pancakes melt in your mouth! Guests ask for more, and the children gobble it up on both cheeks.

Cooking pancakes in water with oatmeal and starch

You can't take your eyes off these pancakes. And not only the look, you want to eat them endlessly... They are somehow fabulous. Not just with holes, but with openwork, large pores. When baking, they do not stick to the pan - they simply bounce off its surface.

They also surprise with their taste, because they are prepared with oatmeal and starch. They do not contain flour (regular wheat), eggs or milk. But on the other hand, there is a useful supplement rich in omega acids - flax seeds.

What ingredients are needed:

50 g oatmeal;
20 g corn starch;
1 tbsp. l. Flaxseed;
250 ml. sparkling water;
1 tsp. Sahara;
a pinch of salt;
1 tsp. baking powder;
1-2 tbsp. l. vegetable oil;
vanillin to taste;

How we will cook:

Pour oatmeal, flax seeds into a coffee grinder or blender, add salt and baking powder. You can add starch and sugar right here. Add liquid vanillin - 1 tsp. and a tablespoon of vegetable oil.

Fill the mixture with sparkling water. Grind the contents until smooth. Pour the resulting mass into a bowl. Leave the dough for 10-15 minutes to swell.

Heat the frying pan, grease it with oil, pour in the dough.

If the dough is thick and does not spread well over the surface, then you should add a spoon or two of water.

Bake the cakes on both sides until golden. Each time you pour the dough into the pan, do not forget to stir it. Because starch tends to settle to the bottom.

Recipe without yeast

As already mentioned, many people like to add something new to the recipe for the sake of experimentation. You can use semolina. As a result of the presence of semolina in the dough, it acquires additional viscosity and becomes denser. This property is considered basic when there are no eggs. 1-2 tablespoons of cereal is enough.

Ingredients for pancake dough with semolina:

water – 1 l;
sugar - to taste;
salt - a pinch;
soda – 1 tsp;
flour – 2 tbsp;
semolina – 2 tbsp. l.;
vegetable oil – 50 g.

The preparation is not particularly different from the previous recipe. In a deep bowl, mix all the products, adding flour and mixing thoroughly. In order to avoid grains of semolina in the finished pancakes, the dough needs to stand in the kitchen for at least 30 minutes.

Note: To make lean pancakes, use baking soda instead of yeast. A recipe without milk and eggs goes better with this particular component, and the yeast will give the water dough a sour taste.

It should be noted that lean pancakes according to this recipe go well with any fillings. You can wrap minced meat, sausages, and cottage cheese in them. The sweetness of the dough can also be adjusted to taste.

Thin pancakes with semolina

To prepare thin pancakes, you need:

450 milliliters of water;
6 tablespoons sunflower oil;
3 tablespoons of sugar;
250 grams of flour;
a drop of vinegar;
a pinch of soda;
a couple of dinner spoons of semolina.

How to cook:

In a separate bowl, mix salt and granulated sugar. The vinegar is quenched in a spoon with soda and then added to the sugar and salt mixture.
The resulting mixture is diluted with slightly heated water. This is necessary so that all the sugar dissolves.
Oil is poured into the liquid and everything is actively mixed.
The flour is gradually sifted into a bowl. The dough is kneaded until smooth, and then semolina is poured into it.
To get rid of lumps, the mixture must be left for a quarter of an hour and then kneaded again. If the dough turns out thick, it needs to be diluted with clean water so that the pancakes are thin after baking.
The pancake pan is heated over active heat.
The dough is poured into the frying pan and then distributed over its entire surface. Each pancake needs to be fried on both sides.