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

Name: Syrniki – Russian Pancakes (Gluten-Free, Low-Gi)
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: Pancakes; 15 ounces ricotta cheese; 2 eggs; 1 teaspoon lemon juice; 1 teaspoon lemon zest; 2 tablespoons gluten-free flour; 1 tablespoon sugar (I used coconut sugar); 1/2 teaspoon baking powder; 1/8 teaspoon salt; 1 teaspoon oil, for the pan; Sauce; 1 cup blueberries (fresh or frozen); 1 tablespoon water (if using fresh blueberries); 1 tablespoon lemon juice; 1 1/2 tablespoons sugar (I used coconut sugar); 1 teaspoon cornstarch; 1 tablespoon water; powdered sugar, for dusting

Servings: persons

Pancakes
15 ounces ricotta cheese
2 eggs
1 teaspoon lemon juice
1 teaspoon lemon zest
2 tablespoons gluten-free flour
1 tablespoon sugar (I used coconut sugar)
1/2 teaspoon baking powder
1/8 teaspoon salt
1 teaspoon oil, for the pan
Sauce
1 cup blueberries (fresh or frozen)
1 tablespoon water (if using fresh blueberries)
1 tablespoon lemon juice
1 1/2 tablespoons sugar (I used coconut sugar)
1 teaspoon cornstarch
1 tablespoon 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.

359

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

Tips for the best results

Read through all the steps once before you start and measure out your ingredients first — it makes everything go more smoothly.
Taste as you go and adjust the seasoning before serving.
Avoid overcrowding the pan — cook in batches if needed for the best texture.
Let the dish rest for a few minutes before serving so the flavors settle.
Store leftovers in an airtight container in the fridge and enjoy within a few days.

Variations & substitutions

Brown sugar instead of white sugar adds a deeper, more caramel-like flavor.
A good 1:1 gluten-free flour blend works well if you need a gluten-free version.

No specific allergen information. Please check the ingredient list for possible allergens.

My Personal Notes

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How did you like this recipe?

This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 18 ingredients. The key ingredients include: Pancakes, 15 ounces ricotta cheese, 2 eggs, 1 teaspoon lemon juice, and more.

Yes, Syrniki – Russian Pancakes (Gluten-Free, Low-Gi) falls under the Breakfast category and is a great choice for this type of meal.

Store in an airtight container at room temperature for up to 3–5 days. For longer storage, freeze for up to 3 months — no need to refrigerate or reheat.

That's it — enjoy your meal!