For a very special breakfast or brunch, try this Blini recipe. These small, yeasted pancakes are lovely and light, served with blueberries and your favorite vegan sour cream.
1 cup Bob’s Red Mill Gluten-Free All Purpose Flour
1/3 cup buckwheat Flour
1/2 tsp salt (optional – I don’t use salt)
1 1/4 cups non dairy milk
1 package active dry yeast (1 Tablespoon)
1/3 cup vegan sour cream
2 Tablespoons Ener-G Egg Replacer in 2 Tablespoons water
2 Tablespoons soy lecithin in 2 Tablespoons water
1 Tablespoon ground flax seeds (golden are used here, they blend in; brown can be used as well and will appear as brown flecks)
1 cup blueberries (fresh or frozen)
1. In a large bowl, add the two flours and salt (if using) and whisk together.
2. Warm the the nondairy milk slightly to lukewarm (baby bottle temperature < 130F) and add the yeast. Mix well. Let stand for about five minutes. Mixture should become foamy on top. If not, the yeast is no longer active and will not work. 3. In a small bowl beat together the soy lecithin and water until creamy. Add in the flax seeds and beat again to incorporate. 4. Pour the yeast mixture into the flour and mix well. Add to it the soy lecithin mixture amd make a smooth batter. 5. Cover with a clean towel and let it sit in a warm place to rise for about 30-50 minutes. 6. In a small saucepan, cook fresh or frozen blueberries over low to medium heat until hot and a small amount of juice is formed. Set aside. 7. Meanwhile, in a large bowl, beat the Ener-G Egg Replacer and water until the mixture is white, foamy and starts to form peaks. This will take a few minutes. A hand mixer with the whisk attachment works best, on high speed. Set in refrigerator to chill until batter is ready. Beat the mixture again for a few seconds before using. 8. Gently fold the whipped Ener-G Egg Replacer mixture into the batter until mixed well. 9. Heat a cast iron pan to medium heat. Slightly grease the pan. I like to use a very small amount (< 1/4 teaspoon) of Earth Balance Buttery Spread before pouring the batter on the griddle. Test with a drop of batter to make sure the pan is hot enough. The batter should sizzle. 10. Drop about 1 1/2 to 2 Tablespoons of batter on the pan for each Blini. I use a small ice cream scoop which is just the right size. Fill the pan with Blinis, about 1 inch apart. It is important to watch the Blinis cook. Every pan and stove combination are unique and the cooking times will vary. The top of each Blini should become dry and may bubble. With a very thin spatula, check under the first one of two to see how they are cooking. It should take at least 1 1/2 minutes and possibly more to cook. The bottom should be nicely browned. Flip and cook on the other side for about a minute, again, until nicely browned. Coat the pan with a little more Earth Balance (< 1/4 teaspoon) before starting each round. Blini may sit in a warm oven (200F) until ready to serve. 11. Top Blini with vegan sour cream and warmed blueberries. Serves 3 to 4.