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

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

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

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

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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.

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

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9. Serve warm with your favorite topping.

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