Syrniki – Russian Pancakes (Gluten-Free, Low-GI)

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Syrniki - Russian Pancakes

Since we just had the Winter Olympics in Russia, I thought I would try a Russian recipe. Unlike regular pancakes, these pancakes are very light and fluffy. They are very low in carbohydrates and high in protein, making them a much better choice for breakfast compared to regular pancakes. These pancakes usually contain raisins, but I omitted them in order to avoid a blood sugar spike.


15 oz (425 g) ricotta cheese
2 eggs
1 tsp lemon juice
1 tsp lemon zest
2 Tbsp gluten-free flour
1 Tbsp sugar (I used coconut sugar)
1/2 tsp baking powder
1/8 tsp salt
1 tsp oil for the pan

1 cup blueberries (fresh or frozen)
1 Tbsp water (if using fresh blueberries)
1 Tbsp lemon juice
1 1/2 Tbsp sugar (I used coconut sugar)
1 tsp cornstarch
1 Tbsp water
Powdered sugar for dusting


  1. In a bowl, mix ricotta cheese, eggs, lemon juice and lemon zest.
  2. Add flour, sugar, baking powder and salt and mix well.
  3. Heat a non-stick frying pan or griddle on medium heat. Add oil and spread it evenly using paper towel.
  4. Pour a small amount of batter and spread it to a 3 1/2 or 4 inch (10 cm) diameter with a spoon.
  5. When the top is getting dry, flip over and cook the other side until done. These pancakes take longer to cook than regular pancakes.
  6. While cooking pancakes, place blueberries, water (if using fresh blueberries), lemon juice and sugar in a small pan.
  7. Cook on medium heat until bubbly and the blueberries are breaking down.
  8. Dissolve cornstarch in water, add to the pan and stir.
  9. Turn off the heat when the sauce is thickened.
  10. Place pancakes on plates, dust powdered sugar, and top with some blueberry sauce.
  11. Infuse love and serve immediately.

Servings: 3
Yield: 9 pancakes