Wheat and Gluten-Free Buckwheat Blinis

Bob Bob Ricard, Soho, LondonBuckwheat blinis are small fluffy pancakes traditionally served with caviar or smoked salmon. They are easy to make, much cheaper and more delicious than buying them ready made.

Contrary to what the name may suggest, buckwheat is not a form of wheat, it is derived from the rhubarb family. Buckwheat has the texture and taste of a grain and works well in many wheat and gluten-free baking recipes .

This blini recipe is a simple version that makes yummy light and fluffy pancakes, great as a snack or a starter and can be served with savoury or sweet toppings.

Suitable for maintenance and levels 1 and 3 

Health Bite

Buckwheat has a low GI factor and won’t spike blood sugar levels. It is high in magnesium which improves blood flow and allows for better nutrient distribution through the body

Buckwheat Blinis Recipe    

Serves 2 (if more required double or triple mixture)

¼ cup buckwheat flour

½ tsp gluten-free baking powder

A pinch salt

2 tbsp milk (dairy or non dairy)

1 egg

Oil to fry

Instructions

Mix all dry ingredients together.

Whisk eggs and milk together then add to dry mixture and whisk again to make a smooth paste.

Heat oil and using a jug pour the batter in droplets (2 to 3 inch diameter) into the pan.

Cook for about 45 seconds either side, or until golden.

Serving Suggestion: Serve with smoked salmon and sour cream and chives or cream cheese.

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