Buckwheat Bliny with Smoked Salmon and Dairy-Free Sour Cream

Ingredients

• 1 cup Buckwheat flour
• 2 tablespoons Tapioca starch
• 1 teaspoon Baking powder
• 1/4 teaspoon Salt
• 1 cup Sparkling water
• 1 teaspoon Apple cider vinegar
• 2 tablespoons Olive oil
• 4 ounces Smoked salmon
• 1/2 cup Dairy-free sour cream
• 2 tablespoons Fresh dill
• 1 each Lemon wedges

Instructions

1. 1In a bowl, combine buckwheat flour, tapioca starch, baking powder, and salt.
2. 2In a separate bowl, whisk together sparkling water, apple cider vinegar, and olive oil.
3. 3Pour the wet ingredients into the dry ingredients and whisk until just combined. Let the batter rest for 5 minutes.
4. 4Heat a lightly oiled griddle or frying pan over medium heat.
5. 5Drop spoonfuls of batter onto the hot surface to form small bliny.
6. 6Cook for 2-3 minutes per side, or until golden brown.
7. 7Top each bliny with smoked salmon, a dollop of dairy-free sour cream, and fresh dill. Serve with lemon wedges.

Substitutions

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