Never heard of blinis? They're a Russian classic, similar to pancakes or crepes! Add any toppings your heart desires! They are the perfect party food or prepare a batch to keep in the fridge for the week for when those munchies hit.
All Purpose Flour, 150 g
Buckwheat Flour, 30 g
Salt, 1/2 tsp
Baking Powder, 1 tsp
Soy Milk, 180 ml (or your choice of plant-based milk)
Soy Cream, 80 ml
Apple Cider Vinegar, 1 tbsp
In a big bowl, mix all dry ingredients. In a smaller bowl, whisk all wet ingredients.
Add the wet mixture to the dry mixture and stir well. (Stirring a bit more incorporates some air in the batter)
Set the mixture aside for 30 minutes, uncovered.
Using a hot non-stick pan or a greased pan, add 1 tablespoon of batter. This makes 1 blini. Cook a few blinis at a time and make sure to not overcrowd the pan.
Wait for bubbles to appear on the middle and the edges of the blini. Once bubbles appear, flip them over to cook the other side for about 20 seconds on medium heat.
Repeat until you have finished cooking all the batter.
Serve into your Coconut Bowls and enjoy with your favourite spread/dip!
We suggest that you put the cooked blinis in a bowl covered with a tea towel. This way, the blinis stay warm while you cook. These are best eaten immediately but you can store them in the fridge for a couple of days.
Amelie is a vegan blogger and YouTuber from Tahiti but is now living in France. She calls her vegan transition a health, ethical and environmental awakening, and loves to share her heathy vegan lifestyle and passion for nutrition, fitness and helping others. Amelie is a travel enthusiast and loves anything active. Dance, surf, yoga, fitness, hiking, you name it!