Vegan buckwheat blini

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 sol; 1 tsp sugar; 2 tbsp vegan sour cream or jam (to serve)

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

⏱ 35min✂ 15priprema👤 3porcije🧊 2dhladnjak320kcal12 gP48 gC9 gF

veganskaVegetarijanac📦 Meal prep❄ Za zamrzivač

Mikro po porciji

% dnevnog unosa odrasle osobe (FDA/EFSA prosjek)

Željezo
recipes_catalog.micros.rda_template
Kalcij
recipes_catalog.micros.rda_template
B12
recipes_catalog.micros.rda_template
Omega-3
recipes_catalog.micros.rda_template
Cink
recipes_catalog.micros.rda_template

Sastojci

•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 sol
•1 tsp sugar
•2 tbsp vegan sour cream or jam (to serve)

Koraci

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

Prijevod u tijeku — prikazana engleska verzija.