Maslenitsa week begins on February 24. For the holiday we have prepared the most interesting options for pancakes for every taste - from rice or corn flour, coconut or almond milk, with berries or fruits, cottage cheese, cheese or chicken breast.
Choose any option and feel free to experiment with the ingredients!
Recipes of Svetlana Shidlovskaya, photographer and mother of two sons, who lost 30 kg
Rice pancakes with blueberries
Ingredients
Egg - 1 pc.
Rice flour - 30 g
Coconut milk - 100 ml
Stevia
Blueberries
Preparation
Beat the eggs with a whisk (not until frothy - until smooth), add milk, stevia, add flour. Mix thoroughly. Fry the pancakes on both sides in a well-heated nonstick skillet.
Corn pancakes with chicken
Ingredients
Almond milk - 70 ml
Corn flour - 4 tbsp. l.
Egg - 1 pc.
Olive oil - 1 tsp
Chicken breast - 100 g
Low-fat cheese - 15 g
Greens
Preparation
Beat the egg, then add the cornmeal, chopped herbs and olive oil. You should have a dough that resembles liquid sour cream in consistency. Bake thin pancakes in a dry skillet. For the filling, combine the toasted chicken breast cubes with the cheese. Place on pancake and roll up.
Pancakes with berry mousse
Ingredients
Egg - 1 pc.
Rice flour - 30 g
Baking powder
Coconut milk - 2 tbsp. l.
Vanilla
Strawberry
Mint
Stevia
Preparation
Combine rice flour with beaten egg, coconut milk and vanilla. Add baking powder. Stir. Bake the pancakes in a dry skillet. Drizzle with strawberries, whipped with stevia and mint leaves.
Apple pancakes
Ingredients
For the dough:
Coconut milk - 200 ml
Rice flour - 2 tbsp. l.
Cornstarch - 2 tbsp l.
Egg - 1 pc.
Olive oil -1 tsp.
For the filling:
Apple - 1 pc.
Cinnamon
Vanilla
Preparation
Mix the ingredients for the dough. Whisk with a blender. Bake the pancakes in a dry skillet. Peel the apple, sprinkle with cinnamon and simmer in a little water for 5-7 minutes. Place the filling over the pancakes. Fold in an envelope and serve.
Pancakes with mushrooms and spinach
Ingredients
Egg - 1 pc.
Coconut milk - 100 ml
Rice flour - 3 tbsp. l.
Olive oil - ½ tsp
Champignons - 50 g
Spinach - 20 g
Salt
Preparation
Whisk coconut milk with egg, add rice flour and olive oil. Stir the dough thoroughly until the consistency of liquid sour cream and fry the pancakes in a dry frying pan. Fry finely chopped mushrooms in a nearby skillet without oil. When all the water from the mushrooms has evaporated, add a little coconut milk and simmer the mushrooms along with the spinach. Wrap the filling in pancakes and garnish with green onions.
Pancakes with spinach
Ingredients
Spinach - 70 g
Almond milk - 100 ml
Rice flour - 30 g
Eggs - 1 pc.
Sea salt
Preparation
Grind the spinach in a blender, pouring in some of the milk. Add leftover milk, egg and flour. Season with salt to taste. Bake the pancakes in a dry, nonstick skillet. Serve with cottage cheese, red fish or boiled chicken breast.
Tatiana Popova's recipe, blogger and nutrition expert (@popova_tati)
Pancakes with curd cheese and herbs
Ingredients
Egg - 2 pcs.
A little water
Salt - a pinch
Coconut oil
Curd cheese
Greens
Preparation
Beat eggs with a whisk, add a little water and salt. Grease a frying pan with coconut oil and pour out the mass very thinly. Add curd cheese and herbs to the pancakes.
Prescription of Vasily Generalov, neurologist, doctor of medical sciences
Pancakes with mascarpone
Ingredients
Mascarpone - 125 g
Eggs - 3 pcs.
Almond flour - 1 tbsp l.
Psyllium - 1/2 tbsp. l.
Cream 33%
Sweetener - to taste
Coconut oil - for frying
Preparation
Whisk eggs and mascarpone. Add almond flour and psyllium. If the dough is thick, thin with cream. Fry in a hot skillet in coconut oil.
