Tofurniki (Russian Vegan Syrniki or Cheese Pancakes)

Out of all the delicious Russian dishes I remember from childhood, I must say that Syrniki are by far my favorite. They are pancakes on steroids…and I LOVE PANCAKES!!! Why are they on “steroids”? Because they are heartier and creamier and much more delicious!!! Everyone has had pancakes up the wazooo. Blueberry….smores….chocolate chip….well revamp your pancake game and try something RUSSIAN!!!

Syrniki translates to cheese pancakes. Generally, these beauties are made with some kind of farmers cheese or cottage cheese. I missed these dearly in my 14months now of veganism sooooo I set out to remake these. Turns out it was simpler than I thought. Thanks to good old tofu, the texture and flavor were easily recreated without much thought.

Tofu easily substitutes for the hearty cheese texture and the binding of the eggs. Although I did add a little aquafaba for additional binder, it certainly can do without in a pinch. With a little bit of flour and sugar these came together in minutes.

Grandma usually kept syrniki simple as is but I have also seen versions with different additions like raisins or blueberries. I always eat syrniki with a side of jam or (vegan) sour cream or both depending on what I have on hand. I recommend experimenting with different toppings of jam or syrup and see what “floats” your tofurniki boat!

 

 

These syrniki are sooo easy to make for breakfast or even dessert. Personally, I make a big batch at enjoy for breakfast and then an after dinner treat. Again….I LOVE SYRNIKI!!!!


Tofurniki or Russian Vegan Syrniki
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A dairy free and egg free version of a classic Russian Breakfast staple. A simple and hearty alternative to pancakes for breakfast.
Servings Prep Time
12-15 cakes 8-10 mins
Cook Time
15 mins
Servings Prep Time
12-15 cakes 8-10 mins
Cook Time
15 mins
Tofurniki or Russian Vegan Syrniki
BigOven - Save recipe or add to grocery list
Yum
Print Recipe
A dairy free and egg free version of a classic Russian Breakfast staple. A simple and hearty alternative to pancakes for breakfast.
Servings Prep Time
12-15 cakes 8-10 mins
Cook Time
15 mins
Servings Prep Time
12-15 cakes 8-10 mins
Cook Time
15 mins
Ingredients
Tofurniki
Servings: cakes
Instructions
  1. Crumble tofu and add 3/4 cup flour, vanilla, sugar and aguafaba in a big mixing bowl.
  2. In a small bowl mix together baking soda and vinegar. Let it bubble up and add to the big mixing bowl.
  3. Using a hand mixture, blend together all ingredients.
  4. Add in plant based milk a couple tablespoons at a time. Evaluate batter consistency. It should resemble cookie dough or slightly softer. It needs to be able to hold together to form a patty.
  5. Sprinkle 1/2 cup flour onto a separate plate.
  6. Using a soup spoon, gather batter and form a patty using your hands. Then place onto flour plate and carefully cover patty with flour on all sides. Set the patty onto a cutting board or plate and repeat process until all the batter is used up.
  7. Heat a big pan and drizzle coconut oil.
  8. Carefully place syrniki patties onto pan and flatten slightly using the back of a spatula. Cook for 2-3minutes or until a golden crust is formed. Flip and repeat on the other side. Repeat until all the patties are cooked.
  9. Serve tofurniki warm with a jam and/sour cream.
Recipe Notes

*Easily reheated in microwave or stove

**Can be stored for a couple days in an air tight container.

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