Go Back
Stack of golden vegan cottage cheese pancakes (Syrniki) with a dusting of powdered sugar and fresh berries on top
Print Recipe

Vegan Cottage Cheese Pancakes (Syrniki Style)

These vegan cottage cheese pancakes (Syrniki) are soft, golden, and full of plant-based protein. A cozy, dairy-free breakfast ready in 20 minutes!
Prep Time5 minutes
Cook Time15 minutes
Total Time20 minutes
Course: Breakfast, Dessert
Cuisine: Russian
Keyword: dairy-free pancakes, Eastern European vegan food, plant-based breakfast, vegan cottage cheese pancakes, vegan syrniki
Servings: 2 portions
Calories: 378kcal
Cost: €0.85

Ingredients

  • 300 g vegan cottage cheese homemade recipe in useful links below
  • Zest of ½ lemon
  • 2 tbsp fresh lemon juice
  • 20 g tapioca flour
  • 40 g all-purpose flour or rice flour for gluten-free + 10g for coating
  • ½ tsp baking powder
  • 3 tbsp sugar
  • 1 tbsp vegetable oil or melted coconut oil
  • 1 tsp vanilla extract optional

Instructions

Step 1: Prepare the Batter

  • In a medium mixing bowl, combine the vegan cottage cheese, lemon zest, tapioca flour, 40g of flour, baking powder, and sugar.

Step 2: Add Liquids

  • Pour in the lemon juice, oil, and vanilla. Mix until a slightly wet, moldable dough forms.

Step 3: Form the Pancakes

  • With damp hands, form small round pancakes (about 2 inches in diameter). Coat each one in the remaining flour to prevent sticking.

Step 4: Cook

  • Heat a non-stick frying pan over medium heat with a light splash of oil. Fry pancakes for about 3 minutes on each side until golden and lightly crispy.