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.
What Vegan MOFO means to me.
For further guidance on making gluten free choices please see this post.
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