Volya 
Recipes
Vegan buckwheat blini
VeganVegetarian📦 Batch cook❄ Freezer-friendly
Thin Russian crepes made with buckwheat flour and fortified soy milk — fully vegan, naturally gluten-light, B12 from the soy.
⏱ 35 min✂ 15 prep👤 3 serves🧊 2fridge
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 salt
- •1 tsp sugar
- •
Steps
- 1Mix ground flax with warm water, let sit 5 min — it becomes the egg replacer.
- 2Sift buckwheat + all-purpose flour into a bowl. Add salt, sugar.
- 3Whisk in soy milk, flax slurry, oil. Let batter rest 15 min.
- 4Heat a non-stick pan on medium-high. Ladle a thin layer of batter, swirl. Cook 90 s per side until golden.
- 5Stack with vegan sour cream or jam between layers.
Per serving micros
% of adult daily reference intake (FDA/EFSA averaged)
2 tbsp vegan sour cream or jam (to serve)
25%
Vegan buckwheat blini · Volya