Buckwheat may sound like a gluten foe but it is actually a gluten-free seed that comes in groats or flour form. These vegan blini are made with buckwheat flour and can be served sweet with vegan cream cheese, syrup and fruit as a breakfast dish or savory with vegan sour cream and roasted veggies or herbs as an appetizer or lunch.

Buckwheat Blini

Yields about 18

Ingredients:

• 1 teaspoon active dry yeast


• 1-1/4 cups warm almond milk


• 2 teaspoons sugar


• 1 tablespoon ground flax


• 3 tablespoons warm water


• 1/2 cup sorghum flour


• 1/2 cup buckwheat flour


• 1 tablespoon cornstarch


• 2 tablespoons melted vegan butter

Directions:

1. In a large bowl, combine yeast, milk, and sugar. Set aside for 10 minutes or until liquid is frothy.


2. Meanwhile, in a small bowl, combine flax and water. Set aside until gelled.


3. In a medium bowl, whisk together flours, cornstarch, and salt.


4. Add flour mixture, flax mixture, and butter to the yeast mixture. Stir to combine.


5. Cover bowl with plastic and set aside in a warm place for 1 hour or until the mixture has risen and is bubbly.


6. Heat a griddle to medium heat. Brush with oil.


7. Spoon 2 tablespoons of batter per blin onto griddle. Cook for 1 minute or until bubbles form on top and the bottom is lightly browned.


8. Flip and cook for 30 seconds or until second side is lightly browned.


9. Serve warm with your favorite topping.

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