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Top view of rich Himalayan Tartary Buckwheat blinis and fresh strawberries on a decorative rustic tabletop with maple syrup, utensils, and a cotton cloth.

Vegan Blini with Himalayan Tartary Buckwheat

PlateofGrass
This recipe is organic and gluten-free.
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Prep Time 1 hour 5 minutes
Cook Time 20 minutes
Total Time 1 hour 25 minutes
Course Appetizers, Breakfast, Main Course
Cuisine Multicultural
Servings 15
Calories 48 kcal

Equipment

Ingredients
  

Instructions
 

  • Heat butter and plant milk in saucepan until melted, then let cool to lukewarm or room temperature.
  • Add the yeast and let stand for 5-8 minutes.
  • Whisk the dry ingredients in a mixing bowl and add the butter mix, lightly combining. Cover the bowl and let rise for at least an hour or until doubled. You can refrigerate overnight but will need to bring it back to room temp before cooking.
  • Mix in the chia eggs and preheat the skillet. Pour 1/4 cup rounds of batter well spaced onto pan and cook until the tops gets bubbly, then flip.

Nutrition

Calories: 48kcal
Keyword Blini Buckwheat Recipe, Buckwheat Blini, Eggless Blini, Gluten-free Blini, Himalayan Tartary Buckwheat Blini Recipe, Vegan Blini Recipe
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