These tofu pancakes are a vegan variation of syrniki – Russian thick pancakes made of cottage cheese. The vegan syrniki are mild, fluffy and are much easier to digest. I highly suggest coconut oil for frying, it gives them amazing delicate flavor.
This recipe is very close to original. But if you like to make it healthier – use rice or coconut flour and banana instead of sugar and soy milk. Also you can skip vegan butter. The pancakes will be less creamy.
Serve with vegan sour cream. Particularly in this recipe cashew sour cream works the best.
Drain and press tofu. Cut it roughly and pat with paper towel.
Place tofu, soy milk, vegan butter, vanilla extract and coconut sugar in a food processor. Pulse until smooth. Add half of the flour first and keep mixing. Add more if the dough is sticky. Lastly fold in raisins and mix to spread them evenly.
Sprinkle a working surface with flour. Transfer the dough on it and kneed couple of times. It should be soft and fluffy. Divide it into 12 balls and form the patties. Dust each patty with a little bit of flour.
Heat enough coconut oil in a large non-sticking pan over medium heat. Fry pancakes for few minutes on each side until golden brown.
Serve with vegan sour cream.
To make vegan sour cream blend soaked cashews with water, apple cider vinegar and pinch of salt in a high speed blender until smooth.
Give it a try for your next brunch with a glass of Mimosa!
PrintTofu pancakes (Vegan syrniki)
Vegan variation of Russian cottage cheese pancakes.
- Prep Time: 10 min
- Cook Time: 7 min
- Total Time: 17 minutes
- Yield: 12 pancakes 1x
- Category: Breakfast
- Cuisine: Russian, Ukrainian
Ingredients
Scale
- 1 block of firm tofu (10oz)
- 1/3 C soy milk
- 1 tbsp vegan butter
- 1 tsp vanilla extract
- 3 tbsp coconut sugar
- 1/2 C all-purpose flour
- 1/4 C raisins
- coconut oil for cooking
For vegan sour cream:
- 1/2 C raw cashews
- 1/4–1/3 C water
- 1 tbsp apple cider vinegar
- pinch of salt
Instructions
- Drain and press tofu. Cut it roughly and pat with paper towel.
- Place tofu, soy milk, vegan butter, vanilla extract and coconut sugar in a food processor. Pulse until smooth. Add half of the flour first and keep mixing. Add more if the dough is sticky. Lastly fold in raisins and mix to spread them evenly.
- Sprinkle a working surface with flour. Transfer the dough on it and kneed couple of times. It should be soft and fluffy. Divide it into 12 balls and form the patties. Dust each patty with a little bit of flour.
- Heat enough coconut oil in a large non-sticking pan over medium heat. Fry pancakes for few minutes on each side until golden brown.
- Serve with vegan sour cream.
To make vegan sour cream blend soaked cashews with water, apple cider vinegar and pinch of salt in a high speed blender until smooth.
Notes
Use rice or coconut flour for gluten-free option.
Nutrition facts don’t include vegan sour cream.
Nutrition
- Serving Size: 6 pancakes
- Calories: 432
- Sugar: 31.4g
- Sodium: 68mg
- Fat: 15.7g
- Saturated Fat: 8g
- Carbohydrates: 61.1g
- Fiber: 2.8g
- Protein: 15.1g
- Cholesterol: 0mg
Can soft tofu be used instead?
by soft you mean medium? yes, but you’ll probably need less liquid.
however, silken tofu doesn’t work in this recipe.