Russian-style Pancakes (Gluten-Free)

Name: Russian-style Pancakes (Gluten-Free)
Yield: 3 servings
Cuisine: American
Ingredients: 425 grams Riccota or strained cottage cheese; 2 Eggs; 1 tsp Lemon juice; 1 tsp Grated lemon peel; 2 tbsp Gluten-free flour or rice flour; 1 tbsp Beet sugar or other natural sweetener; 1/2 tsp Baking powder; 1/8 tsp Salt; 1 tsp Olive oil; 200 ml Blueberries (fresh or frozen); 1 tbsp Water (if using fresh blueberries); 1 tbsp Lemon juice; 1 1/3 tbsp Beet sugar or your choice of natural sweetener; 1 tsp Corn starch; 1 tbsp Water; 1 dash Powdered sugar (for topping)

cookpad.japan @cookpad_jp

Since the Winter Olympics will be held in Russia, I came up with a low-sugar and gluten-free Russian recipe.

Very low in sugar, and full of protein, this pancake is healthier than your ordinary fare. Traditionally raisins are used in the batter, but I omitted them since they elevate blood sugar levels. For those concerned about sugar, I recommend using Lakanto. Recipe by Maxerbear

Since the Winter Olympics will be held in Russia, I came up with a low-sugar and gluten-free Russian recipe.

cookpad.japan @cookpad_jp

Since the Winter Olympics will be held in Russia, I came up with a low-sugar and gluten-free Russian recipe.

Saved

Ingredients

3 servings

For the pancakes:
425 gramsRiccota or strained cottage cheese
2Eggs
1 tspLemon juice
1 tspGrated lemon peel
2 tbspGluten-free flour or rice flour
1 tbspBeet sugar or other natural sweetener
1/2 tspBaking powder
1/8 tspSalt
1 tspOlive oil
For the sauce:
200 mlBlueberries (fresh or frozen)
1 tbspWater (if using fresh blueberries)
1 tbspLemon juice
1 1/3 tbspBeet sugar or your choice of natural sweetener
1 tspCorn starch
1 tbspWater
1 dashPowdered sugar (for topping)

Saved

Steps

1

Combine the cheese, eggs, lemon juice, and lemon peel in a bowl and mix.
2

Mix in the flour, sugar, baking powder, and salt.
3

Heat a non-stick frying pan or griddle over medium heat. Add oil, then spread it evenly with a paper towel.
4

Spoon the batter onto the griddle a little at a time until it reaches a diameter of about 8-10 cm.
5

When the top surface cooks, flip it over, and cook the other side. These should take longer to bake than regular pancakes.
6

While baking the pancakes, combine the blueberries, water (if using fresh berries), lemon juice, and sugar in a small saucepan.
7

Heat over medium, and simmer until the blueberries loose their shape.
8

Dissolve the corn starch in water, then pour into the saucepan.
9

Once it thickens, turn off the heat.
10

Arrange the pancakes on individual serving plates, sift powdered sugar through a tea strainer, then top with the blueberry sauce.