Vegan Russian Pancakes (Blini)

Ingredients

• 1 cup All-Purpose Flour
• 1.25 cups Plant-Based Milk (Soy, Oat)
• 1 teaspoon Baking Powder
• 1 tablespoon Sugar
• 0.25 teaspoon Salt
• 2 tablespoons Sunflower Oil
• 1 teaspoon Apple Cider Vinegar

Instructions

1. 1In a large bowl, add the 1 cup All-Purpose Flour, 1 teaspoon Baking Powder, 1 tablespoon Sugar, and 0.25 teaspoon Salt. Whisk these dry ingredients together until they are well combined.
2. 2In a separate medium bowl, whisk together the 1.25 cups Plant-Based Milk, 2 tablespoons Sunflower Oil, and 1 teaspoon Apple Cider Vinegar until combined.
3. 3Pour the wet ingredients from the medium bowl into the large bowl with the dry ingredients. Whisk gently until everything is just mixed together. It is okay if there are a few small lumps; do not overmix.
4. 4Heat a non-stick griddle or frying pan 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 the 2 tablespoons Sunflower Oil if needed.
5. 5For each blin, pour about 1/4 cup of batter onto the hot griddle. Cook for 2 to 3 minutes on the first side, until small bubbles appear on the surface and the edges look set. Carefully flip the blin and cook for another 2 to 3 minutes on the second side, until golden brown and cooked through.
6. 6Repeat step 5 with the remaining batter, adding a tiny bit more sunflower oil to the pan between batches if the blini start to stick. You should have about 6 blini in total.
7. 7Serve the vegan blini warm with your favorite vegan toppings.

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