(our photo above)
- 2 1/2 cups plain or vanilla almond milk
- 2 Tbsp. grapeseed oil
- 1 tsp. baking powder
- 1 Tbsp. white or brown sugar
- 1 1/3 cups white flour (if subbing with GF flour, double the sugar and vanilla)
- 1/4 tsp salt
- 1/2 tsp vanilla extract
Put all ingredients in a large bowl, and mix only until completely smooth. Heat a non-stick frying pan (medium heat), add 1 tsp of grapeseed oil (and before adding new batter each time) heat another 10 seconds before spooning some batter into the pan, pouring it into the centre and swirling pan to coat evenly. When a few bubbles pop up, carefully lift up the edge and check to see if its bottom is golden brown. Flip blini and heat another half minute. The first blini are traditionally unsightly while you’re hitting your stride and getting the heat just right. Don’t forget to oil the pan before each new batter drop. Stack blini on a serving plate and serve warm with fresh fruit, maple syrup or jam.
This batch made 10 blini. (Serves 2)
Very easy to do.
Simple. Delicious! Highly recommend!
I love this recipe! Past attempts of other Vegan Blinis were disastrous, and a certain chef traumatically recalls watching her kids hurl the rubbery, unbreakable Blini around the kitchen … as frisbees!