Buckwheat and almond blinis
These delicious gluten free pancakes can be eaten straight from the pan or allow them to cool (if you can wait that long). Recipe from Naomi Devlin.
Prep 24hrs Cook 4mins
Mix together the ground almonds, buckwheat or teff flour, live yoghurt, milk and ground linseed and beat until smooth. Leave for 12-24 hours in a warmish place.
When you are ready to make the pancakes, whisk in the remaining ingredients. The mixture should be thicker than a crepe batter, but if it seems too thick just thin with a little water.
Heat a well-seasoned cast iron pan or stainless steel pan to a medium heat and add a spoonful of unsalted butter, duck fat, or coconut oil. When it has melted, add 5-6 spoonfuls of the mixture. Each spoonful will make a pancake so don't let them touch.
Wait for bubbles to form on the surface and the underside to form a crust.
Loosen each pancake a little with a palette knife and then flip over to cook the other side for a minute or so.
Eat straight away or allow to cool on a rack and freeze in a single layer on greaseproof paper before bagging up.
- 100g Ground almonds
- 90g Buckwheat or Teff Flour
- 60ml Live yoghurt
- 150ml Whole milk or water
- 2 tsp Ground linseed
- 1/2 tsp Bicarbonate of Soda (dissolved in a tablespoon of milk / water)
- 2 Large eggs
- 2 tsp date or maple syrup (optional)
- Large pinch sea salt
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