Syrniki are Slavic cheese pancakes that are crispy outside and creamy inside. They make a deliciously rich, decadent breakfast, especially served topped with crème fraîche and fresh fruit or jam.
Beat together the farmers cheese, egg, vanilla, monkfruit/allulose blend, and salt. Beat in the almond flour and 4 tablespoons of coconut flour.
Mix together the baking soda and vinegar, and beat this into the farmers cheese mixture.
Divide the mixture into 9 parts. Roll each into a ball, and then flatten it slightly into a patty shape. Place the patties on a plate, cover them with plastic wrap, and refrigerate 30 minutes.
Dust the outside with the remaining 1 tablespoon coconut flour.
Heat the butter in a medium-large skillet over medium-high heat. Once melted, add the patties, and cook until browned on both sides, about 2 to 4 minutes per side.
Serve warm, topped with sour cream and fresh cherries if desired.
Notes
Net Carbs: 5g per serving (1 serving = 3 pancakes)
Recipe Total and Serving Size: This recipe makes 9 pancakes and each serving is 3 pancakes for a total of 3 servings.
Nutritional Information: Information for this recipe was calculated without the optional toppings.
Storage: Store Syrniki in an airtight food storage container in the fridge for up to 2 days or in the freezer for up to 3 months.
Reheating: To reheat, thaw the Syrniki to room temperature and then use the microwave or bake at 350F until warm.