Blinis are a mini pancake (pikelet’s for the kiwis) of Russian origin; I wanted to experiment with making a quick, easy snack that was gluten free, dairy free and nutritious. I love whipping these up for breakfast or morning tea. They hold together well and taste amazing topped with nut butter, jam, sliced banana, or even maple syrup. You could also use this recipe to make savoury canapés topped with tapenade or similar.
½ cup buckwheat flour
½ cup brown rice flour
1 tsp baking powder
¾- 1 cup water or non dairy milk
Mix flours and baking powder and pour in ¾ cup milk or water, beat well to incorporate air. The mixture should be a thick pancake consistency add extra milk if needed. Leave in the fridge for 5-10 min.
Preheat a non-stick pan to a med-high temp and pour tbsp dollops of the mixture onto it, allow mixture to bubble and flip blinis when it stops bubbling and starts to set.
Serve warm and fresh topped with whipped coconut cream and homemade jam 0r tahini and banana sprinkled with coconut.