Today I’m going to show you how to make The Best Gluten Free Breakfast – Cheese Pancakes or Syrniki, that’s what they are called in Russia. You can find many different variations of these recipe, but I hope that you will try and like my version.

I’m using homemade farmers cheese, the recipe of which you can find on my blog here. You can also use store-bought farmers cheese, but it needs to be moist, not dry, and easily comes together.

Ingredients:

400g farmers cheese
1 egg
1-2 tbsp sugar
¼ tsp salt
3-4 drops French Vanilla sweetener (optional) or
½ tsp vanilla extract (optional)
6 tbsp brown rice flour
1 tsp coconut oil

* The amount of flour will depend on the consistency of the cheese mixture.

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Step 1

Using a fork, beat the egg and add it to the cheese. Next, add the sugar and a few drops of French vanilla Sweetener, but this step is optional. And, of cause, don’t forget a pinch of salt to balance the sweetness.

Step 2

Using a spoon, mix all the ingredients together. Next, we need to add the brown rice flour. The amount of flour will depend on the consistency of the cheese mixture. Start by adding two tablespoons at a time and mix through the cheese mixture. The dough should stay soft, easily come together and almost not stick to your hands. Today I added a total of 6 tablespoons of rice flour.

Step 3

To form the pancakes, take about a tablespoon of cheese mixture and roll it into a ball. Then press down the ball a little to shape a disk form, you can also place the pancake on the work surface and shape it by rotating the piece with the sides of your hands. From the specified amount of dough, I formed 13 cheese pancakes, but you can get a few more or less, depends on the size of your pancakes.

*If the cheese dough starts sticking to your hands too much, just clean your hands with water and dry them with a towel.

Step 4

Next, preheat a nonstick pan with a teaspoon of coconut oil. Place the pancakes into a pan and cook until they have a golden bottom. Next, flip them over, and a very important step is to reduce the heat to minimum and cover the pan with a lid. The cooking time will depend on the size of the pancakes, but the bottom should get the same golden color. You want to cook them on low heat to make sure they cook all the way through.

*You can use regular butter or vegetable oil, but I really like to make these cheese pancakes using coconut oil.

Step 5

Transfer the cheese pancakes onto a paper towel, let them cool for a couple of minutes and serve with sour cream, jam, maple syrup or any other topping you like.

These gluten free, healthy breakfast is very easy to make, and very enjoyable to eat!

Notes:

You can use homemade or a store-bought farmers cheese, but it needs to be moist, not dry, and easily come together.

Instead of brown rice flour you can use regular all-purpose flour.
The amount of flour will depend on the consistency of the cheese mixture.
If the cheese dough starts sticking to your hands too much when forming the pancakes, just clean your hands with water and dry them with a towel.

Instead of coconut oil, you can use butter or vegetable oil.
Serve Cheese Pancakes hot or cold with your favorite topping.

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