I’ve long wanted to have a go at making buckwheat blinis, they look so simple and seem so versatile, but the inclusion of egg in nearly every recipe shied me away However the recipe was again recently brought to my attention and this time instead of shy away I wanted to take up the challenge…BUT…since this is Vegan MOFO and my theme is oats it seems only fitting that I turn them into oat blinis.
These little blinis turned out a treat, so I will having a go at the traditional buckwheat version soon for sure.
What I like most about this recipe is the versatility…sweet or savoury…you choose. Well you probably already guessed that I’d make this a little fruity brunch treat (I was actually last weekend that I made these) so I added a touch of sweetness to the batter, you could just as easily add a few savoury spices instead.
I served mine with a good drizzle of maple syrup and banana plus a few raspberries that I picked from the garden. Yum!
This this recipe makes about 12 and I only wanted a few for my brunch so I am planning on freezing the remainder as I hear that buckwheat blinis freeze very well so I hoping these will too…I will report back!
Recipe: Oatmeal blinis
Makes approx. 12 blinis
200g ground oats
½ tsp bicarbonate soda
300ml soy milk (or other dairy free milk)
1tsp ground chia or flax
1 tbs agave syrup (optional)
½ tsp cinnamon (optional)
Approx. 100ml water to thin batter as needed
Blend together all ingredients (other than water) until very smooth. Add as much water as necessary to create a thick but easily pourable batter.
Spoon heaped tablespoon of mixture onto a hot frying pan and fry for a minite or so on each side until golden.
Serve hot or cold. I ate mine hot.