Go Back
Print

Gluten-Free Buckwheat Blinis with All the Fixings

These gluten-free blinis use a mix of buckwheat and paleo four, but you can easily substitute any AP GF flour you have on hand, and even white rice flour. If you aren't concerned about dairy, you can stick with traditional buttermilk instead of the coconut milk lemon juice combo, though you can barely taste the difference! The blinis taste great room temperature, but you can also reheat them for 5 to 10 minutes in a 350 degree oven. They are a great option to make a few days before your holiday party. Or simply pre-prep the batter. As for the fixings, I used Greek yogurt instead of sour cream or creme fraiche, and even mixed in a little curry powder or turmeric to make it more colorful. Diced roasted beets, smoked salmon, fresh dill or chives, and chopped kimchi are other favorites. And of course to get really festive, you can serve them with caviar :)
Prep Time 20 minutes
Cook Time 10 minutes
Total Time 30 minutes
Author Phoebe Lapine

Ingredients

  • One 13.5 ounce can coconut milk
  • 2 tablespoons lemon juice
  • 3/4 cup Paleo baking flour or AP gluten-free flour
  • 1/2 cup buckwheat flour
  • 2 large eggs
  • 2 tablespoons unsalted butter or ghee, melted
  • 2 teaspoons honey
  • 1 teaspoon sea salt
  • 1/2 teaspoon baking powder
  • 1/4 teaspoon baking soda
  • Olive oil, for brushing

Instructions

  • In a food processor or blender, combine the coconut milk, lemon juice, paleo flour, buckwheat flour, eggs, butter or ghee, honey, salt, baking powder, and baking soda. Scrape the 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.