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 sel; 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✂ 15préparation👤 3pers.🧊 2dfrigo320kilocalories12 gP48 gC9 gF

VégétalienVégétarien📦 Cuisinier par lots❄ Congélation OK

Micros par portion

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

Fer
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Calcium
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B12
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Oméga-3
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Zinc
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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
•2 tbsp vegan sour cream or jam (to serve)

Étapes

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.

Traduction en cours — version anglaise affichée.