Kefir Oladyi (Russian Pancakes)

By keeping added oil to a minimum and serving with high-protein Greek yogurt, these light kefir pancakes offer a balanced, gut-friendly breakfast.

Ingredients

Calories next to each ingredient are for that ingredient across the whole recipe (2 servings), not per serving.

• 3/4 cup kefir (200 g) · 120 kcal in the whole recipe
• 1 large egg (50 g) · 72 kcal in the whole recipe
• 3/4 cup all-purpose flour (90 g) · 315 kcal in the whole recipe
• 2 teaspoons sugar (10 g) · 39 kcal in the whole recipe
• 1 teaspoon baking powder (4 g) · 2 kcal in the whole recipe
• 1/4 tsp baking soda and a pinch of salt
• 1 teaspoon sunflower oil for brushing (5 g) · 44 kcal in the whole recipe
• 3/4 cup nonfat Greek yogurt (150 g) · 92 kcal in the whole recipe
• 2/3 cup fresh berries (100 g) · 52 kcal in the whole recipe

Method

1. In a mixing bowl, whisk together the egg, kefir, sugar, and a pinch of salt until smooth.

   

2. Whisk in the flour, baking powder, and baking soda until a thick, uniform pancake batter forms.

   

3. Brush a non-stick skillet lightly with sunflower oil and heat over medium heat.

   

4. Spoon batter into the pan to make 8 small pancakes, cooking for 2-3 minutes per side until golden brown and puffed.

   

5. Divide into two portions of 4 small pancakes each and serve warm with nonfat Greek yogurt and fresh berries.

   

A Besly kitchen recipe — portions, macros and step photos by Besly.