Pancakes or “Oladiki” as I grew up knowing them are very similar except for the traditional leavening used in Russian “Oladiki,” which is baking soda and a cultured dairy product like yogurt or kefir instead of milk. The result is something that looks like a pancake, but smaller and fluffier!
Our family recipe for Oladiki uses a multigrain flour for a healthier and tastier twist on the traditional Russian version of Oladiki. New to using different grains? Start out by using your everyday all-purpose flour, but I highly recommend, start adding at least one of the different grains and you may be surprised at your new favorite!
- 2 eggs
- 2 ripe bananas
- 1½ cup yogurt
- 1 teaspoon vanilla
- 9 ounces or 2 cups flour (See Notes)
- 1 teaspoon baking soda
- ½ teaspoon salt
- 1 Tablespoon ground flax seeds
- 1 Tablespoon Psyllium Husks
- 1 Tablespoon Hemp
- Combine all dry ingredients: flour, salt, baking soda, ground flax seeds, psyllium husks, hemp seeds. Set aside.
- Combine all wet ingredients: eggs, bananas, yogurt. Mash bananas with a fork or use a stick blender to blend all wet ingredients.
- Heat a large skillet on medium heat, add a tablespoon of oil.
- Combine the wet ingredients with the dry. Use an ice cream scoop or a large spoon to drop the batter onto the hot skillet. Cover with a lid. Fry about 1-2 minutes, then flip the pancakes over and fry an additional minute.
* For multigrain flour use any combinations of oats, millet, buckwheat, soft wheat, amaranth, emmer, einkorn, sorghum, spelt, kamut, teff, rice and corn.
Combine all dry ingredients: flour, salt, baking soda, ground flax seeds, psyllium husks. Set aside.
Combine all wet ingredients: eggs, bananas, yogurt.
Mash bananas with a fork or use a stick blender to blend all wet ingredients.
Combine the wet ingredients with the dry.
Use an ice cream scoop or a large spoon to drop the batter onto the hot skillet.
Fry about 1-2 minutes, then flip the pancakes over and fry an additional minute.
- Freshly diced strawberries sprinkled with sugar and a drizzle of vanilla extract. Let it sit for 5 minutes to let the strawberries release their juices then enjoy on top of your pancakes.
- Sliced bananas with caramel sauce or dulce de leche (cooked sweetened condensed milk) and freshly whipped cream.
- Sour cream sweetened with honey
Reheating & Storage
Made too many pancakes to eat in one sitting? No problem! Sometimes I will intentionally make a batch of these on the weekend in order to have a healthy, quick breakfast throughout the week. These will last perfectly well stored covered in the refrigerator and one of our family’s favorite reheating option is to use a toaster. Its quick, kid-friendly (my boys can do that themselves) and the pancakes come out warm and slightly crispy, ready for your favorite toppings.