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
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 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:
In a large bowl, combine yeast, milk, and sugar. Set aside for 10 minutes or until liquid is frothy.
Meanwhile, in a small bowl, combine flax and water. Set aside until gelled.
In a medium bowl, whisk together flours, cornstarch, and salt.
Add flour mixture, flax mixture, and butter to the yeast mixture. Stir to combine.
Cover bowl with plastic and set aside in a warm place for 1 hour or until the mixture has risen and is bubbly.
Heat a griddle to medium heat. Brush with oil.
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.
Flip and cook for 30 seconds or until second side is lightly browned.
