These Russian cheese pancakes will boost your fibre and healthy fats intake to keep you feeling full for longer.
Russian Cheese Pancakes
These decadent Russian breakfast pancakes are a revelation: crispy on the outside and creamy on the inside.
Ingredients
- 340 g paneer
- 1 tsp pure vanilla extract
- 2 large eggs
- 2 tbsp coconut flour
- 1 tbsp stevia, or to taste
- 2 tbsp butter
- 200 g raspberries
- 2 tbsp crème fraîche
COOK MODE
Instructions
Cheese preparation
- Place the paneer cheese between a few layers of paper towel on a baking sheet. Place something heavy on top to drain any excess liquid from the paneer. Set aside for 30 minutes or until the paper towel is wet.
- Once drained, the paneer shouldn't leave any liquid on your hands. If it does, it needs to be drained for longer between more paper towels.
Syrniki
- Prepare a baking tray with baking paper.
- Crumble or grate the paneer cheese into a large mixing bowl, then add the vanilla extract, eggs, coconut flour and stevia and whisk together to combine all ingredients well.
- Shape 1 tablespoon of the mixture into a small, flat patty and place on the prepared baking tray. You can make 9 patties in total, 7-10 cm in diameter each. Place the pancake patties in the freezer for 5 minutes to firm the dough.
- Heat 1 tablespoon of butter in a non-stick frying pan over medium heat until bubbling. Place 4 Syrnikis pancakes into the frying pan and cook for 3-4 minutes per side until golden brown; set aside. Repeat with the remaining 4 pancakes.
- Serve warm, topped with crème fraîche and berries.
Notes
These can be eaten immediately or are also great cold. Store the Syrniki in an airtight container in the fridge for up to 2 days. To reheat, allow them to come to room temperature and cook in the microwave for 10-20 seconds.
Nutrition (per serve)
Net Carbs: 11.7gProtein: 28gFat: 24.6gFiber: 5.7gCalories: 380kcal
