Dairy-Free Buckwheat Blini with Smoked Salmon

Ingredients

• 1 cup Buckwheat Flour
• 1/2 cup All-Purpose Flour
• 1 teaspoon Baking Powder
• 1/4 teaspoon Salt
• 1.5 cups Dairy-Free Milk (Oat or Soy)
• 1 large Egg (replaced with flax egg)
• 2 tablespoons Melted Coconut Oil
• about 113 g Smoked Salmon
• 2 tablespoons Fresh Dill
• 4 wedges Lemon Wedges

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

Instructions

1. 1In a large bowl, whisk together the 1 cup Buckwheat Flour, the 1/2 cup All-Purpose Flour, the 1 teaspoon Baking Powder, and the 1/4 teaspoon Salt until they are well combined.
2. 2In a separate medium bowl, whisk together the 1.5 cups Dairy-Free Milk and the 1 large Egg (replaced with flax egg) until thoroughly mixed.
3. 3Pour the wet ingredients from the medium bowl into the large bowl with the dry ingredients. Mix with a whisk or spatula until just combined; do not overmix. Stir in the 2 tablespoons Melted Coconut Oil.
4. 4Heat a non-stick frying pan or griddle over medium heat. The pan is ready when a drop of water sizzles and evaporates quickly. Lightly grease the pan with a tiny bit of oil if needed, ensuring no excess.
5. 5For each blini, pour approximately 1/4 cup of batter onto the hot frying pan. Cook for 2 to 3 minutes on the first side, until small bubbles appear on the surface and the edges look set.
6. 6Carefully flip each blini and cook for another 2 to 3 minutes on the second side, until both sides are golden brown and the blini is cooked through.
7. 7Arrange the cooked blini on a serving platter. Top each blini with a piece of the about 113 g Smoked Salmon and a sprinkle of the 2 tablespoons Fresh Dill.
8. 8Serve the blini immediately with the 4 wedges Lemon Wedges on the side.

Substitutions

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