If you're looking to make a vegan version of savory syrniki, you can substitute the egg with a flaxseed meal or chia seed mixture. Mix 1 tablespoon of flaxseed meal or chia seeds with 2.5 tablespoons of water and let it sit for about 5 minutes until it thickens. This will help bind the ingredients together just like an egg would.

If you don't have sun-dried tomatoes on hand, you can use roasted red peppers or even finely chopped olives for a similar savory flavor. Both options will add a delicious twist to your syrniki while maintaining the overall texture.

To store leftover savory syrniki, let them cool completely, then place them in an airtight container in the refrigerator. They can be kept for up to 3 days. To reheat, simply pan-fry them for a few minutes until heated through, or warm them in the oven at a low temperature.

Savory syrniki pair wonderfully with a dollop of sour cream or Greek yogurt. You can also serve them alongside a fresh salad or some sautéed greens for a balanced breakfast. For a heartier meal, consider adding poached eggs on top.

Yes, you can definitely use gluten-free flour to make savory syrniki. Rice flour or a gluten-free all-purpose blend works well as a substitute for regular wheat flour. Just be sure to check the consistency of the batter, as gluten-free flours can vary in absorbency.