Lean Pancakes (Vegan)

My mother always made complex, fatty pancakes from kefir and milk.

She can not even imagine that there can be very delicious pancakes cooked simply with water.

My pancakes are great for children and adults.

For the former, I add a little cinnamon to the dough, for the latter – sage.

My pancakes are very thin, transparent, porous and incredibly tender and fragrant.

They do not contain eggs, milk, kefir, which makes them very accessible and healthy at the same time.

My children love these pancakes with my homemade peanut butter.

They can be served with jam from chia seeds or simply with ordinary jam.

 Ready? Set?

Let’s go cooking!

We will need:

1 cup (250 ml) of all-purpose flour

3-4 tbsp. of brown sugar

1/2 tsp of baking soda

1 teaspoon of vegetable oil

300 ml. of carbonated water

50-75 ml. of ordinary water (depends on the desired thickness of pancakes)

1/4 tsp. of cinnamon or sage

Mix the flour, sugar, and baking soda. Add the carbonated, then the usual water, and at the very end – oil. Mix thoroughly until smooth.

Lubricate the frying pan with vegetable oil and fry every pancake from two sides. I use a frying pan that has a special coating and does not need oil. Believe me, the pancakes are removed easily without oil.

This is the texture of the pancake.

I advise you to make them thin. That’s how they become especially gentle.

Dry and cool each pancake on a wooden surface (cutting board), so it will give off excess moisture and will not stick to the others.

Done. Bon appetit!