I’m excited to share the promised recipe for vegan “cheese pancakes,” a twist on the traditional Russian “sirniki.” As always, it’s quick, easy, and delicious. Oh, and healthy too!
The mixture is enough to make 10-11 good-sized “cheese” pancakes. You can decide how many servings that is.
The ingredients you’ll need:
• 500g firm tofu
• 2 very ripe bananas
• 1-2 tsp sugar*
• 4 tbsp flour**
• juice of half a lemon
• spices: cinnamon, vanilla, nutmeg
*If you’re using vanilla sugar, you don’t need regular sugar.
** I use regular whole wheat flour. The amount of flour depends on the tofu. Press tofu by wrapping it in a kitchen towel or paper, to get rid of unnecessary moisture.
Preparation:
Mash two bananas with a fork in a bowl. Crumble the tofu into the bowl and mix the ingredients well with your hands, trying to break up the tofu chunks. Add lemon juice, spices, sugar (if needed), and the necessary amount of flour. Mix everything well.
Form the pancakes and fry them over medium heat in coconut oil or bake them in the oven (around 30 min at 180C).
You can serve them with vegan yogurt or berry sauce, or both.
That’s it! Bon Appétit!
P.S.: I haven’t had cottage cheese pancakes in a long time… but these tofu pancakes seem to fully replicate the original taste and texture of the “sirniki.”
P.P.S.: And don’t forget: tofu is a great source of protein!
