Buckwheat Blini

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:

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  • 1 teaspoon active dry yeast
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  • 1-1/4 cups warm almond milk
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  • 2 teaspoons sugar
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  • 1 tablespoon ground flax
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  • 3 tablespoons warm water
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  • 1/2 cup sorghum flour
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  • 1/2 cup buckwheat flour
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  • 1 tablespoon cornstarch
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  • 2 tablespoons melted vegan butter

Directions:

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  1. In a large bowl, combine yeast, milk, and sugar. Set aside for 10 minutes or until liquid is frothy.
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  3. Meanwhile, in a small bowl, combine flax and water. Set aside until gelled.
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  5. In a medium bowl, whisk together flours, cornstarch, and salt.
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  7. Add flour mixture, flax mixture, and butter to the yeast mixture. Stir to combine.
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  9. Cover bowl with plastic and set aside in a warm place for 1 hour or until the mixture has risen and is bubbly.
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  11. Heat a griddle to medium heat. Brush with oil.
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  13. 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.
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  15. Flip and cook for 30 seconds or until second side is lightly browned.
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  17. Serve warm with your favorite topping.

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