Dairy-Free Blini with Smoked Salmon and Vegan Cream Cheese

Ingredients

• 1 cup All-purpose flour
• 1/2 cup Buckwheat flour
• 1 tablespoon Sugar
• 1/4 teaspoon Salt
• 1 teaspoon Baking powder
• 1 1/2 cups Non-dairy milk (almond, soy, or oat)
• 2 tablespoons Vegan butter or oil
• about 113 g Smoked salmon
• about 113 g Vegan cream cheese
• 2 tablespoons Fresh dill

Original measure retained: its cup/spoon or fluid-volume standard is unspecified.

Instructions

1. 1In a large bowl, whisk together the 1 cup of all-purpose flour, 1/2 cup of buckwheat flour, 1 tablespoon of sugar, 1/4 teaspoon of salt, and 1 teaspoon of baking powder until well combined.
2. 2Gradually pour in the 1 1/2 cups of non-dairy milk while whisking continuously until you have a smooth batter with no lumps.
3. 3Heat 1 tablespoon of the vegan butter or oil in a 25.4 cm non-stick skillet over medium heat, which is about 175°C.
4. 4Pour about 2 tablespoons of batter into the hot skillet for each blini, making small, round pancakes. Cook for 2-3 minutes on the first side, until small bubbles appear on the surface and the edges look set.
5. 5Carefully flip each blini and cook for another 2-3 minutes on the second side, until both sides are golden brown and the blini are cooked through.
6. 6Remove the cooked blini from the skillet and place them on a plate. Repeat with the remaining batter, adding the other 1 tablespoon of vegan butter or oil to the skillet if needed between batches.
7. 7Arrange the about 113 g of smoked salmon on top of each blini. Add a dollop of the about 113 g of vegan cream cheese and sprinkle with the 2 tablespoons of fresh dill.

Substitutions

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