Syrniki – Russian Pancakes (Gluten-Free, Low-GI)

Unlike regular pancakes, these pancakes are very light and fluffy. They are very low in carbohydrates and high in protein, making them a much better choice for breakfast compared to regular pancakes. These pancakes usually contain raisins, but I omitted them in order to avoid a blood sugar spike. For more healthy gluten-free recipes, please visit my blog, www.innerharmonynutrition.com.

• Ready In: 25 mins
• Serves: 3
• Yields: 9 pancakes

Ingredients

• Pancakes

• 15  ounces ricotta cheese
• 2  eggs
• 1  teaspoon lemon juice
• 1  teaspoon lemon zest
• 2  tablespoons  gluten-free flour
• 1  tablespoon sugar (I used coconut sugar)
• 1⁄2 teaspoon baking powder
• 1⁄8 teaspoon salt
• 1  teaspoon  oil, for the pan

• Sauce

• 1  cup blueberries (fresh or frozen)
• 1  tablespoon water (if using fresh blueberries)
• 1  tablespoon lemon juice
• 1 1⁄2 tablespoons sugar (I used coconut sugar)
• 1  teaspoon cornstarch
• 1  tablespoon water
•  powdered sugar, for dusting

Directions

1. In a bowl, mix ricotta cheese, eggs, lemon juice and lemon zest.
2. Add flour, sugar, baking powder and salt and mix well.
3. Heat a non-stick frying pan or griddle on medium heat. Add oil and spread it evenly using paper towel.
4. Pour a small amount of batter and spread it to a 3 1/2 or 4 inch (10 cm) diameter with a spoon.
5. When the top is getting dry, flip over and cook the other side until done. These pancakes take longer to cook than regular pancakes.
6. While cooking pancakes, place blueberries, water (if using fresh blueberries), lemon juice and sugar in a small pan.
7. Cook on medium heat until bubbly and the blueberries are breaking down.
8. Dissolve cornstarch in water, add to the pan and stir.
9. Turn off the heat when the sauce is thickened.
10. Place pancakes on plates, dust powdered sugar, and top with some blueberry sauce.
11. Infuse love and serve immediately.