Name: Vegan buckwheat blini
Prep time: 15 min
Cook time: 20 min
Total time: 35 min
Yield: 3
Ingredients: 150 g buckwheat flour; 50 g all-purpose flour; 400 ml fortified soy milk; 1 tbsp ground flax (egg replacer); 60 ml warm water; 2 tbsp vegetable oil; 0.5 tsp sel; 1 tsp sugar; 2 tbsp vegan sour cream or jam (to serve)

Recettes
Vegan buckwheat blini
VégétalienVégétarien📦 Cuisinier par lots❄ Congélation OK

Thin Russian crepes made with buckwheat flour and fortified soy milk — fully vegan, naturally gluten-light, B12 from the soy.

kilocalories

320

12g

48g

⏱ 35 min✂ 15 préparation👤 3 pers.🧊 2frigo

Ingrédients

150 g buckwheat flour
50 g all-purpose flour
400 ml fortified soy milk
1 tbsp ground flax (egg replacer)
60 ml warm water
2 tbsp vegetable oil
0.5 tsp sel
1 tsp sugar

Étapes

Mix ground flax with warm water, let sit 5 min — it becomes the egg replacer.
Sift buckwheat + all-purpose flour into a bowl. Add salt, sugar.
Whisk in soy milk, flax slurry, oil. Let batter rest 15 min.
Heat a non-stick pan on medium-high. Ladle a thin layer of batter, swirl. Cook 90 s per side until golden.
Stack with vegan sour cream or jam between layers.

Micros par portion

% de l'apport quotidien adulte (FDA/EFSA moyenne)

Fer
16 %
Calcium