Vegan, Gluten-free Russian Blini

Blini are small pancakes with buckwheat flour. Serve them with vegan crème fraiche, seaweed roe and dill, or with Skagen Salad. Perfect for Easter brunch!

25g yeast

450ml plant-based milk (lukewarm)

300ml buckwheat flour

200ml millet flour

2 tbsp chickpea flour

½ tsp sea salt

4 tbsp rapeseed oil

Coconut oil for frying

In a mixing bowl, dissolve the yeast in some of the lukewarm milk. Add the rest of the milk and then the flour, salt and rapeseed oil. Stir well. Set aside and let it rise for 20 minutes. Heat your frying pan with some coconut oil on a medium to low temperature. Add the batter with a spoon into small pancakes. Fry on each side for about 5 minutes.