Description
These gluten-free blinis use a mix of buckwheat and paleo four, but you can easily substitute any all-purpose gluten-free flour you have on hand, even white rice flour. If you aren’t concerned about dairy, you can stick with traditional buttermilk instead of the coconut milk and lemon juice combination, though you can barely taste the difference!
Ingredients
- 1 can (13 1/2 Oz. Size) Coconut Milk
- 2 Tablespoons Lemon Juice
- ¾ cups Paleo Baking Flour Or AP Gluten-free Flour
- ½ cups Buckwheat Flour
- 2 Large Eggs
- 2 Tablespoons Unsalted Butter Or Ghee, Melted
- 2 teaspoons Honey
- 1 teaspoon Sea Salt
- ½ teaspoons Baking Powder
- ¼ teaspoons Baking Soda
- Olive Oil For Brushing
Preparation
In a food processor or blender, combine coconut milk, lemon juice, paleo flour, buckwheat flour, eggs, butter or ghee, honey, salt, baking powder, and baking soda. Scrape batter into a large bowl and let stand for 15 minutes.
Heat a large nonstick skillet or griddle over medium heat until very hot. Brush lightly with oil. Spoon scant tablespoon-sized amounts of batter into the hot skillet to form 2 1/2-inch rounds (you’ll make 6 to 8 pancakes at a time, depending on the size of your skillet). Cook until bubbles form on the surface and the blini are browned on the bottom, about 1 minute. Flip the blini and cook for 30 seconds longer. Transfer the blini to a baking sheet. Brush the skillet with oil as needed and repeat with the remaining batter, layering the cooked blini on the baking sheet.
Serve alongside sour cream, creme fraiche, or Greek yogurt (you can mix in a little curry powder or turmeric to make it more colorful), diced beets, smoked salmon, fresh dill or chives, chopped kimchi, caviar or any other creative toppings you fancy.
