Low-Carb Russian Cheese Pancakes

This dessert can satisfy a craving for Russian cheese pancakes. Some folks also say they remind them of cheese pastry. In any case, it’s very common for low-carb dieters to say they’re sick of plain eggs for breakfast and want alternatives.

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This simple, flexible low-carb dish started out with the original in mind, is easy to make, and will scratch a variety of itches for rich creamy pancakes that can serve as a healthy breakfast, breakfast-for-dinner, snack, or dessert.

People typically enjoy the sweet version of Russian cheese pancakes, also called syrniki. However, you can also leave out the sweetener and experiment with a savory version. The original calls for Russian farmer’s cheese, and if you can find it, you can try it in this recipe instead of the cottage and mozzarella cheese. Our editors at KetoComfortFoods.Love made the substitution because cottage and mozzarella cheese are more commonly available at supermarkets around here.

Important tip: If you have Russian farmer’s cheese, you will probably want to try it instead of the other cheeses in this recipe. However, Russian farmer’s cheese is drier than cottage cheese, so you may need to adjust the amount of almond flour and liquid in your batter for the right consistency.

If you would like to see an excellent recipe that starts with Russian farmer’s cheese (and suggests ricotta as a possible alternative), find it on An Edible Mosaic. We can certainly give credit where credit is due, and we were initially inspired by that recipe before experimenting to develop our own version with ingredients we could find in the neighborhood.

Ingredients:

• 1 cup almond flour (Add a little more if the batter seems too liquid for frying.)
• 4 large eggs
• 1/2 cup full-fat cottage cheese (Drain the liquid as much as possible.)
• 1/2 cup shredded mozzarella cheese
• 1 teaspoon baking powder
• 1/4 teaspoon salt
• 1/4 cup unsweetened almond milk, heavy cream, or other low-carb milk
• 1 teaspoon vanilla extract (You can also experiment by adding a touch of other flavors or spices, like cinnamon for sweet pancakes. You may want to leave out the vanilla for a savory version.)
• Your favorite low-carb sweeter (You can leave this out for savory pancakes. We like allulose. Some savory additions to supply could include pepper, paprika, and onion.)
• Butter or oil for cooking (We generally use a little butter and some spray-on olive oil.)

Instructions:

1. In a mixing bowl, whisk together the almond flour, baking powder, and salt.
2. In a separate bowl, beat the eggs and then add the cottage cheese, shredded mozzarella, almond milk, and vanilla extract. Mix well until combined.
3. Pour the wet ingredients into the dry ingredients and stir until you have a smooth batter. If the batter has too much liquid, it doesn’t hurt to add a tablespoon or two of more flour to reach the right consistency for pan-fried pancakes.)
4. Heat a non-stick skillet or griddle over medium heat and add a small amount of butter or oil.
5. Pour 1/4 cup portions of the batter onto the skillet to form pancakes.
6. Cook each pancake until bubbles start to form on the surface, then flip and cook the other side until golden brown. Don’t rush the first turnover because this is where most pancakes fail.
7. Repeat until all the batter is used, adding more butter or oil to the skillet as needed.
8. Serve the pancakes warm with your favorite low-carb syrup, fresh berries, or a dollop of whipped cream (if desired).

Enjoy your delicious low-carb cheese pancakes! Adjust the ingredients according to your taste and dietary preferences. Also, some excellent toppings include no-sugar jam, whipped cream, and low-sugar chocolate shavings or chips.

You also may want to try our American-style keto pancake recipe here.