Dairy-Free Traditional Russian Blini
Experience the classic taste of traditional Russian blini in a dairy-free twist that’s perfect for any occasion! These delicate, paper-thin pancakes are made with a simple yeast-leavened batter featuring plant-based milk, ensuring they’re light, fluffy, and suitable for those avoiding dairy. With a perfect balance of subtle sweetness and savory undertones, these blini are incredibly versatile—pair them with dairy-free sour cream, jam, or savory toppings like smoked salmon and fresh herbs. Prepared with all-purpose flour, warm water, and a touch of sugar for an authentic texture, this recipe is easy to follow and takes just 45 minutes from start to finish. Whether you’re hosting a brunch, celebrating Maslenitsa, or simply craving an international favorite, these dairy-free Russian blini are guaranteed to impress.
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Recipe Information
Ingredients
- 200 grams All-purpose flour
- 500 milliliters Unsweetened almond milk (or other plant-based milk)
- 100 milliliters Warm water
- 1 piece Large egg
- 15 grams Granulated sugar
- 2 grams Salt
- 5 grams Active dry yeast
- 30 milliliters Neutral vegetable oil (e.g., sunflower or canola)
- 15 milliliters Additional oil (for greasing the pan)
Instructions
In a small bowl, combine warm water (100ml) with active dry yeast (5g) and 1 teaspoon of the sugar (approx. 5g). Stir gently and let it sit for 5-10 minutes until frothy.
In a large mixing bowl, whisk together the all-purpose flour (200g), the remaining sugar (10g), and salt (2g).
Add the frothy yeast mixture, unsweetened almond milk (500ml), and the egg (1 piece) to the dry ingredients. Mix until you have a smooth batter with no lumps.
Add the vegetable oil (30ml) to the batter and whisk well to combine. The batter should be thin and pourable; if it is too thick, you can add a small splash of extra plant-based milk.
Cover the bowl with a clean kitchen towel and let the batter rest for about 30 minutes in a warm place to allow the yeast to activate and the batter to slightly rise.
Once rested, stir the batter gently to release any bubbles. Heat a non-stick skillet or crepe pan over medium heat and lightly grease it with the additional oil (15ml).
Pour a small ladleful (approx. 60ml) of batter into the center of the pan and swirl it around to create a thin, even circle.
Cook the blini for about 1-2 minutes on the first side until small bubbles appear and the edges lift easily. Flip the blini and cook for another 30 seconds to 1 minute on the other side.
Transfer the finished blini to a plate and cover with a clean kitchen towel to keep warm. Repeat with the remaining batter, greasing the pan as needed.
Serve the dairy-free blini warm with your favorite toppings, such as dairy-free sour cream, jam, or savory options like smoked salmon and fresh herbs.
Nutrition Facts
Calories |
1321 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 55.7 g | 71% | |
| Saturated Fat | 5.5 g | 28% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 186 mg | 62% | |
| Sodium | 1223 mg | 53% | |
| Total Carbohydrate | 172.0 g | 63% | |
| Dietary Fiber | 8.6 g | 31% | |
| Total Sugars | 15.8 g | ||
| Protein | 31.0 g | 62% | |
| Vitamin D | 6.3 mcg | 32% | |
| Calcium | 1008 mg | 78% | |
| Iron | 11.9 mg | 66% | |
| Potassium | 722 mg | 15% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
