Recipes - Meals & Courses - Pancake/flatbread - Buckwheat Blinis (gluten and egg free)

While blinis are traditionally served with sour cream and caviar. We like them both sweet and savoury. For sweet we serve with fresh cream and sliced fruit or preserves and for savoury, they are excellent with cream cheese and smoked salmon.

However you like them, they are simply delicious!

Freeze well.

Servings: 6
Prep Time: 20 minutes
Cook Time: 20 minutes


Pre-ferment (6-12 hours before you make)
25g gluten free sourdough starter
200g buckwheat flour
200g milk or water for a dairy free version

Bilini Batter
400g of pre-ferment
1 tsp salt
125g milk or water
2 tsp organic sugar (optional, but helps with browning)
1/2 tsp baking soda
additional milk or mineral water if batter is too thick.


In a glass bowl measure and mix well the pre-ferment, cover and let sit on counter for 6-12 hours.

For the final batter;

Mix the 400g of pre-ferment with all ingredients. Using a hand mixer or whisk, whisk all ingredients until the consistency of thick pancake batter. If too thick, add a small amount of milk or mineral water.

Heat a shallow pan. Lightly grease with ghee, butter or coconut oil. Drop by 1-Tbsp scoops onto the hot pan (blini's are small). Continue until pan has several scoops of batter but don't over crowd or you'll have a hard time flipping them.

Cook for 2-3 minutes, then flip and cook about 1 minute. Transfer to a plate to keep warm or let cool.

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