Vegan Syrniki (Cottage Cheese Pancakes)
Here’s a delicious vegan version of Eastern European syrniki, traditionally made with cottage cheese. This recipe uses tofu to replicate the creamy, slightly tangy texture.
Ingredients
- 1 block firm tofu
- 3 tbsp almond yogurt
- 1 tbsp lemon juice
- 2 tbsp maple syrup
- 1/2 cup whole wheat flour + extra for shaping
- 1 tsp vanilla
- 2 tbsp semolina optional, for texture
- 1 tsp baking powder
- pinch of salt
- oil for frying
For Serving
- sour cream optional
- berries optional
- jam optional
- maple syrup optional
- powdered sugar optional
Instructions
- Prepare the tofu mixture:Crumble the pressed tofu into a large bowl. Use a fork or food processor to mash it until it reaches a smooth, ricotta-like texture.Add plant-based yogurt, lemon juice, maple syrup, and vanilla extract. Mix until combined.
- Combine the dry ingredients:In a separate bowl, mix flour, semolina (if using), baking powder, and a pinch of salt.Gradually add the dry mixture to the tofu mixture, stirring until a soft, slightly sticky dough forms.
- Shape the pancakes:Sprinkle a clean surface with flour. Scoop out about 2 tbsp of dough per pancake and roll it into a ball. Flatten gently into a round patty (about ½ inch thick). Coat lightly in flour to prevent sticking.
- Cook the syrniki:Heat a non-stick skillet over medium heat and add a bit of oil.Fry the syrniki for 2–3 minutes on each side until golden brown and cooked through. Adjust the heat as needed to prevent burning.
- Serve warm:Top with vegan sour cream, jam, fresh berries, or your favorite syrup. Enjoy with tea or coffee!