Vegan Blini recipe. Blinis (from the Slavic word for pancake) are a traditional Slavic food, usually served topped with smoked salmon or caviar and sour cream. Small pancakes, they are sometimes made with buckwheat flour, more commonly with plain flour.
Blini are the perfect cocktail or dinner party food, or for a New Year's celebration. These little Russian pancakes are simple and quick to make, and can be cooked in advance, adding the toppings just before your guests arrive.
I like to serve my vegan blini with my carrot smoked salmon and a swirl of vegan cream cheese, a grind of black pepper, and a caper or two. Traditionally served cold, they are just as delicious hot from the pan with a tiny dot of butter and jam. They are also perfect served with my cold spinach dip.
How do you make Vegan Blini?
This vegan blini recipe is a very simple all-in-one batter, removing egg from the traditional recipe but losing nothing in flavour or texture.
Whisk soy milk (or unsweetened plant milk of your choice), with plain flour, baking powder, sugar and a small amount of bicarbonate of soda to a smooth batter. The sugar and bicarb combine to give you a slightly bubbly batter, exactly what you need to give you the classic blini texture.
Drop teaspoonfuls of the mixture into a frying pan or skillet, cooking in small batches. I love this non-stick one from Ninja. Be brave and allow it cook on the first side until you see lots of bubbles on the surface and it looks almost dry. Flip it gently, and cook for another 30 seconds or so.
Let cool on kitchen towel, then you can prepare them or store them in an airtight tin for 48 hours. I love that these can be made in advance, so you can enjoy your New Years Eve celebrations without having to worry about cooking!
Try my other delicious vegan snacks
- Salsa Truffina Triangles
- Cauliflower Buffalo Wings
- Vegan Cheese Scones
- Carrot Smoked Salmon
- Tofu Scramble
- ⅓ cup Plain Flour
- ¼ teaspoon Bicarbonate of Soda
- 1 teaspoon Baking Powder
- 1 teaspoon Caster Sugar
- ½ cup Almond Milk or unsweetened plant based milk of your preference
- Sieve the flour, baking powder, bicarb and sugar into a mixing bowl
- Whisk in the milk until you have a batter that is not too thick, a bit like pouring cream consistency
- Heat your frying pan or skillet to medium heat. If your pan sticks, use a little spray oil
- Using a teaspoon, drop spoonfuls of the batter into your pan.
- Let the blinis cook on the first side until you see lots of little holes, then flip.
- Cook for another 30 seconds on the second side, then remove to a piece of kitchen paper.
- Leave to cool completely before serving or placing in a tin and keeping for upto 48 hours.