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Journal of Inspired living

Buckwheat Blinis Recipe


Gluten-Free and Delicious Buckwheat Blinis Recipe

Credit: Danielle Minnebo

Blinis are essentially a little pancake that can be served with a savoury or sweet topping. Traditionally, they are served topped with sour cream and smoked salmon. I’ve topped mine with raw honey, blueberries and Greek yoghurt. There is no added sweetener to this blini recipe, so you can use it with a sweet or savoury topping.

Makes: 15 blinis

Ingredients

Method

  • 1 cup buckwheat flour
  • 1 tsp baking powder
  • 1 cup almond milk
  • 1 egg
  • 2 tbsp butter
  • 125g blueberries
  • 1 cup Greek yoghurt
  • 3 tbsp raw honey
  1. Add buckwheat flour and baking powder to bowl. Make well in centre and add almond milk and egg. Beat together using whisk and continue beating until there are no lumps.
  2. Melt 1 tbsp butter in frypan over medium heat. Drop tablespoons of mixture into frypan — you should be able to fit about 4 blinis in a pan at a time. Cook for 3 mins and gently flip. Cook for a further min on other side.
  3. Remove blinis from pan and set aside. Continue process until you’ve used all mixture. You should get about 15 blinis out of this mix.
  4. Serve blinis drizzled with raw honey, blueberries and Greek yoghurt.



 

Danielle Minnebo

Danielle is a university-qualified nutritionist, a passionate home cook and founder of Food to Nourish. Danielle’s love affair with cooking started at a very young age in the kitchen where she was taught to cook by her mother. Danielle is passionate about helping people form a better understanding of nutrition and a healthier relationship with the food they eat. In fact, she’s on a mission to help spread the real food message to as many people as possible. Throughout her work as a nutritionist, Danielle’s basic principles have always come back to how we cook and prepare our food. She believes it really is as simple as combining wholefood ingredients in the right way to create tasty dishes that are nutrient-dense and full of flavour.