Oladushki - Russian style pancakes, high-protein and low-carb breakfast
Oladushki (A-lah-doush-ki) are traditional Russian pancakes. As always, there are as many recipes as there are cooks, and here is my take on the dish.
I wanted to use readily available local ingredients and, at the same time, increase the protein content of the pancakes. As I substituted plain Greek yogurt for kefir, I could reduce the amount of flour I use in the recipe. Because Greek yogurt is thicker than kefir, I don’t need nearly as much flour to get the right consistency. This simple replacement changes the ratio of protein to carbohydrates, making my pancakes high-protein and low-carb.
The Greek yogurt gives Oladushki a slightly tangy flavor, making them moist and fluffy at the same time. I usually serve them with sour cream or yogurt and berries of the season. You see pomegranate seeds in the picture, a typical winter fruit.
Health benefits of high-protein, low-carb breakfast
You might wonder why someone would try to change a recipe that already tastes great? As a nutritionist, I work with people who want to lose weight sustainably and enjoyably. When you start your day with breakfast, that keeps you satisfied until lunch and provides stable energy – that sets the tone for the whole day: your productivity, focus, and concentration increase. Your cravings decrease, eliminating the need for snacking. As a result, your body releases weight effortlessly.
If you are looking for more ideas of what kind of breakfast will give you these benefits, please check out my Recipes To Break The Fast.
And by the way, if you are not a “breakfast” person, it doesn’t matter. What’s important is what you eat as your first meal of the day, not when it happens.
For comparison sake, a regular size homemade pancake has 75 Cal, 14 g of carbs, and 1 gram of protein. Three oladushki have 75 Cal, 5.4 g of carbs, and 4.5 g of protein. As you can see, for the same amount of calories, you get three times fewer carbs and 4.5 times more protein.
Makes about 25 pancakes, each about 25 Cal, 1.8 g of carbohydrates, 1.3 g of fat, and 1.5 g of protein.
1 ripe banana or 1 Tbsp sugar
1 cup plain Greek yogurt
1/4 cup whole wheat or regular unbleached flour
Pinch of salt
Butter for frying
- If using banana, mush it in a bowl with a fork, then add the eggs and combine.
- If not using banana, wisk together eggs and sugar.
- Add the yogurt to the eggs and mix together.
- Add flour and salt to the yogurt and egg mixture and combine together.
- Heat up a Nonstick Carbon Steel Frying Pan, melt a little bit of butter to coat the pan.
- Pour batter into the pan to form about 5-6 Oladushki using a tablespoon. I make them smaller than most typical pancake as they are very soft and fluffy.
- Let them cook on low-medium heat for about 1-2 minutes on one side. Then turn using a silicone spatula and cook for another minute.
- Transfer cooked Oladushki to a bowl with a lid to keep warm and repeat until you use up all batter.
- Serve Oladushki with sour cream or yogurt and seasonal berries. You can see pomegranate berries in the picture.