Best 5 Syrniki Russian Pancakes Gluten Free Low Gi Recipes

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For those seeking a delectable gluten-free and low GI treat, embark on a culinary journey to create scrumptious syrniki, the beloved Russian pancakes. These delightful morsels, traditionally crafted with wheat flour and sugar, can be effortlessly transformed into a healthier version without compromising their irresistible taste. Join us as we explore the secrets of creating these delightful gluten-free, low GI syrniki, ensuring they remain a guilt-free indulgence that nourishes your body and tantalizes your taste buds.

Let's cook with our recipes!

RAISIN-STUDDED SYRNIKI



Raisin-studded syrniki image

These golden, raisin-studded fritters are every Russian child's favourite treat. They're a decadent but light breakfast, a special treat for mornings when you don't have anywhere else to be. The batter is airy, and the trick is getting these patties to form without overloading them with flour. I made this version gluten-free and lactose-free, but you can go all the way and use regular ricotta or cottage cheese, and regular flour. They'll be even lighter. Leave the cheese to drain overnight in a colander lined with cheesecloth in the fridge, or give it at least a couple of hours and a good squeeze through a cheesecloth if you're short on time.

Provided by Ksenia Prints

Categories     Breakfast     Dessert

Number Of Ingredients 7

2 cups well-drained homemade lactose-free ricotta
2 eggs
2 Tb sugar (or more, to taste)
1/2 teaspoon baking powder
1-2 cups of your favourite gluten-free flour mix
1/2 cup of raisins
2 Tbs vegetable oil

Steps:

  • Mix the well-drained lactose-free ricotta with the eggs, sugar and baking powder, and see if mixture is runny.
  • Start adding 1/2 cup of gluten-free flour mix, or regular flour. Mix well. If the mixture is still runny and drips off the spoon, add more flour. Continue adding flour until you can pick up the mixture with clean hands and form it into patties, without it sticking too much.
  • Add raisins. Mix well, and once again, check for runiness.
  • Heat up a frying pan w 2-3 Tbs of oil. These fritters need a lot of it, so don't hold back.
  • Form the fritters in your hands. If batter sticks too much, add more flour. You should be able to move it from hand to hand with minimal stickiness.
  • Fry on medium heat until browned one on side, about 3 minutes. Turn fritters over with a clean spatula; if they're sticking too much, you should add more flour to the rest of the batter.
  • Lower heat to low-medium, and fry on the other side until both sides of the fritters are brown, and the fritters are easy to remove from the skillet.
  • Blot with a clean paper towel. Let cool for about 2 minutes, and dig into the syrniki with some buckwheat honey, maple syrup, or your favourite jam.

SYRNIKI (Сырники / FARMER'S CHEESE PANCAKES)



Syrniki (Сырники / Farmer's Cheese Pancakes) image

Classic Russian syrniki have a tangy-sweet flavor that goes well with a dollop of jam or sour cream on the side.

Provided by Darra Goldstein

Categories     Breakfast     Dinner     Cheese     Pancake     Kid-Friendly     Quick & Easy     Soy Free     Peanut Free     Tree Nut Free

Yield Makes 12 pancakes, serves 4

Number Of Ingredients 10

2 egg yolks
2 cups (1 pound) tvorog or farmer's cheese, homemade or store-bought
Scant 1⁄2 cup sugar
3⁄4 cup flour
1⁄2 teaspoon baking powder
Pinch of salt
A tablespoon or two of heavy cream (optional)
2 tablespoons unsalted butter
2 tablespoons vegetable oil
Sour cream, for garnish

Steps:

  • In a medium bowl, beat the egg yolks into the farmer's cheese, then stir in the sugar. Mix together 1⁄2 cup of the flour, the baking powder, and the salt and add to the cheese mixture. If the mixture seems dry, add a little heavy cream.
  • Place the butter and oil over medium-low heat in a large nonstick skillet and melt the butter.
  • Sprinkle the remaining 1⁄4 cup flour onto a plate and dust your hands with some flour, too. With your hands or a spoon, scoop out about 2 tablespoons of the batter and set the mound on the floured plate. Use your hands to gently shape it into a round patty about 2 inches in diameter and coat it lightly on all sides with flour. Repeat with the remaining batter.
  • Carefully transfer the patties to the pan and cook them slowly until the undersides are browned, about 3 minutes. Turn with a spatula and cook until the other sides are browned, 3 to 4 minutes more. Serve immediately, with sour cream.

RUSSIAN CHEESE PANCAKES (SYRNIKI)



Russian Cheese Pancakes (Syrniki) image

Syrniki are traditional pancakes from Russia and usually served for breakfast with jam or sour cream. The cheese used to make them is called tvorog, the closest in the US would be farmer's cheese or quark.

Provided by Anonymous

Categories     100+ Breakfast and Brunch Recipes     Pancake Recipes

Time 20m

Yield 5

Number Of Ingredients 7

1 egg
3 tablespoons white sugar
1 cup quark, well drained
5 tablespoons all-purpose flour, plus extra for dusting
1 ½ teaspoons vanilla sugar
¼ teaspoon salt
oil for frying

Steps:

  • Beat egg and white sugar together in a bowl until smooth. Whisk in quark cheese, flour, vanilla sugar, and salt. Mix well until dough is thick and sticky.
  • Divide dough into 5 to 6 portions. Form into balls and coat with some flour. Flatten slightly to form into discs (syrniki).
  • Heat oil in skillet over medium-low heat. Add the syrniki; fry until browned, 5 minutes per side.

Nutrition Facts : Calories 151.2 calories, Carbohydrate 15.5 g, Cholesterol 53.2 mg, Fat 6.7 g, Fiber 0.2 g, Protein 7.5 g, SaturatedFat 0.4 g, Sodium 179.4 mg, Sugar 8.3 g

SYRNIKI - RUSSIAN PANCAKES (GLUTEN-FREE, LOW-GI)



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

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. For more healthy gluten-free recipes, please visit my blog, www.innerharmonynutrition.com.

Provided by InnerHarmonyNutriti

Categories     Breakfast

Time 25m

Yield 9 pancakes, 3 serving(s)

Number Of Ingredients 16

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
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

Steps:

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

Nutrition Facts : Calories 392.1, Fat 24, SaturatedFat 13.5, Cholesterol 199.3, Sodium 329.8, Carbohydrate 23.9, Fiber 1.3, Sugar 16.1, Protein 21.2

RUSSIAN PANCAKES



Russian Pancakes image

Make and share this Russian Pancakes recipe from Food.com.

Provided by seattlelove

Categories     Breakfast

Time 35m

Yield 10 serving(s)

Number Of Ingredients 7

2 eggs
1 tablespoon white sugar
1/3 teaspoon salt
1/2 cup all-purpose flour
2 1/2 cups milk
1 tablespoon vegetable oil
1 tablespoon butter

Steps:

  • In a medium bowl, whisk together the eggs, sugar, and salt. Sift the flour into the bowl, and stir in along with the milk. Mix until smooth and well blended. The batter should be thin.
  • Heat a griddle or skillet over medium heat. Lightly oil the pan or spray with cooking spray. Pour about 2 tablespoons of the batter, or as much as desired, into the pan. Tilt the pan to spread the batter out evenly. When the edges are crisp looking and the center appears dry, slide a spatula carefully under the blin. Flip, and cook for about 1 minute on the other side, or until lightly browned.
  • Remove blini to a plate. Put a little butter on top, and continue to stack the blini on top of each other. To serve, spread with desired filling, then fold in half, and in half again to form a triangle. Mmm Mmm!

Nutrition Facts : Calories 103.2, Fat 5.8, SaturatedFat 2.6, Cholesterol 48.8, Sodium 131.8, Carbohydrate 8.9, Fiber 0.2, Sugar 1.3, Protein 3.9

Tips:

  • Use fresh, high-quality ingredients. Start with the best ingredients you can find to ensure the best results.
  • Don't overmix the batter. Overmixing can make the pancakes tough and dense.
  • Let the batter rest for at least 30 minutes. This allows the gluten in the flour to relax and results in lighter, fluffier pancakes.
  • Cook the pancakes over medium heat. High heat will burn the pancakes before they have a chance to cook through.
  • Flip the pancakes only once. Flipping them too often can make them tough and break them up.
  • Serve the pancakes immediately with your favorite toppings. Syrniki are traditionally served with sour cream, fresh berries, and honey.

Conclusion:

Syrniki are a delicious, versatile dish that can be enjoyed for breakfast, lunch, or dinner. Whether you're looking for a gluten-free, low-GI option or just a hearty, satisfying meal, these Russian pancakes are sure to please. So next time you're in the mood for something different, give syrniki a try. You won't be disappointed!

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