Gluten-Free Buckwheat Blinis with All the Fixings

• Vegetarian
• Gluten free

• Refrigerated

  • 2 Eggs, large

• Canned Goods

  • 1 13.5 ounce can Coconut milk

• Condiments

  • 2 tsp Honey
  • 2 tbsp Lemon juice

• Baking & Spices

  • 1/2 tsp Baking powder
  • 1/4 tsp Baking soda
  • 1/2 cup Buckwheat flour
  • 3/4 cup Paleo baking flour or ap gluten-free flour
  • 1 tsp Sea salt

• Oils & Vinegars

  • 1 Olive oil

• Dairy

  • 2 tbsp Butter or ghee, unsalted

Found on feedmephoebe.com

Description

Ingredients

• One 13.5 ounce can coconut milk
• 2 tablespoons lemon juice
• 3/4 cup Paleo baking flour or AP gluten-free flour
• 1/2 cup buckwheat flour
• 2 large eggs
• 2 tablespoons unsalted butter or ghee, melted
• 2 teaspoons honey
• 1 teaspoon sea salt
• 1/2 teaspoon baking powder
• 1/4 teaspoon baking soda
• Olive oil, for brushing

Directions

• In a food processor or blender, combine the coconut milk, lemon juice, paleo flour, buckwheat flour, eggs, butter or ghee, honey, salt, baking powder, and baking soda. Scrape the batter into a large bowl and let stand for 15 minutes.
• Heat a large nonstick skillet or griddle over medium heat until very hot. Brush lightly with oil. Spoon scant tablespoon-sized amounts of batter into the hot skillet to form 2 1/2-inch rounds (you’ll make 6 to 8 pancakes at a time, depending on the size of your skillet). Cook until bubbles form on the surface and the blini are browned on the bottom, about 1 minute. Flip the blini and cook for 30 seconds longer. Transfer the blini to a baking sheet. Brush the skillet with oil as needed and repeat with the remaining batter, layering the cooked blini on the baking sheet.
• Serve alongside sour cream, creme fraiche, or Greek yogurt (you can mix in a little curry powder or turmeric to make it more colorful), diced beets, smoked salmon, fresh dill or chives, chopped kimchi, caviar or any other creative toppings you fancy.