Fluffy Eggless Kefir Pancakes

Very tasty, simple and soft pancakes! Delicate kefir pancakes without eggs will delight your whole family early in the morning. It will take you about 20 minutes to prepare them. They are good with any sweet or savory gravies and sauces.
cook time: 25 min
Noah Merrick
Fluffy Eggless Kefir Pancakes

Nutrition Facts (per serving)

240
Calories
11g
Fat
28g
Carbs
5g
Protein

Ingredients (2 portions)

Basic:

Salt 2 g
Sugar 1 tbsp
Wheat flour 120 g
Vegetable oil 2 tbsp
Soda 0.5 tsp
Kefir (3.2%) 1 cup

Recipe instructions

Step 1

Step 1
How to make tender kefir pancakes without eggs? Letʼs prepare the ingredients according to the list. Preparing pancakes without eggs is an excellent opportunity to use the remains of not fresh kefir; it is even better to leave it at room temperature for several hours so that it sours better and the product releases more lactic acid, which is necessary to obtain fluffy pancakes.

Step 2

Step 2
Pour sifted wheat flour into a bowl, add sugar, salt and soda. The amount of sugar can be changed to taste, depending on what the pancakes will be served with. As a rule, they are served with sweet additives: jam, condensed milk, preserves, so this amount of sugar is quite enough for them.

Step 3

Step 3
Mix dry ingredients well. Pour room temperature kefir into the bowl with dry ingredients. Mix the kefir and dry ingredients well with a spoon or hand whisk or mixer so that there are no lumps left. We leave the dough on the table to rest for 15 minutes so that more carbon dioxide is released as a result of the interaction of alkali (baking soda) and lactic acid (kefir).

Step 4

Step 4
After the specified time, the dough must be mixed again. The consistency of the dough should be very thick, almost like sour cream. Heat vegetable oil in a frying pan with a thick bottom; it needs to be heated well.

Step 5

Step 5
Place a tablespoon (one per pancake is enough) onto the heated oil. Fill the entire frying pan with pancake preparations. When the dough sets, reduce the heat to medium. Let the pancakes cook on one side. When holes start to appear in the top of the dough, it’s time to turn the pancakes over.

Step 6

Step 6
Turn over and let the pancakes brown for a couple of minutes on the second side. Cover the pan with a lid so that the pancakes are well baked inside. Remove the pancakes from the pan onto a plate with paper napkins to absorb excess oil.

Step 7

Step 7
We serve pancakes to the table with tea, coffee or milk, with sour cream, jam, preserves or fresh berries. This version of pancakes will also appeal to those who are intolerant to chicken and chicken eggs. They are in no way inferior in taste to regular pancakes prepared with the addition of chicken eggs; I would note that they turn out even softer and airier in taste. Bon appetit!

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