Vegan Traditional Russian Blini
Discover the perfect recipe for Vegan Traditional Russian Blini, a plant-based twist on a classic Russian delight. These light and tender vegan crepes are made with simple pantry staples like all-purpose flour, almond milk, and apple cider vinegar, creating an authentic "buttermilk" flavor without dairy. Gluten-free options ensure everyone can enjoy this versatile dish. Ideal for both sweet and savory toppings, these blini can be served with vegan sour cream, jam, or fresh berries for breakfast, or sautéed mushrooms for a hearty meal. With just 15 minutes of prep and a foolproof technique for the ideal thin, golden blini every time, this recipe is perfect for anyone looking to bring a bit of Russian tradition to their table—completely vegan and deliciously satisfying!
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Recipe Information
Ingredients
- 250 grams All-purpose flour (or gluten-free all-purpose flour for a GF option)
- 500 milliliters Unsweetened almond milk (or other plant-based milk)
- 250 milliliters Water
- 1 teaspoon Baking powder
- 2 tablespoons Granulated sugar
- 0.5 teaspoon Salt
- 2 tablespoons Vegetable oil (plus extra for frying)
- 1 tablespoon Apple cider vinegar
Instructions
In a large mixing bowl, whisk together the flour, baking powder, sugar, and salt until well combined.
In a separate bowl or large measuring cup, combine the almond milk, water, and apple cider vinegar. Let this mixture sit for 2-3 minutes to curdle slightly, forming a vegan buttermilk substitute.
Slowly pour the wet ingredients into the dry ingredients while whisking to avoid lumps. Make sure the batter is smooth and lump-free.
Stir in the vegetable oil until fully incorporated. The batter should have a thin, pourable consistency similar to heavy cream. If needed, add a bit more water to adjust the consistency.
Heat a non-stick skillet or crepe pan over medium heat and lightly grease it with vegetable oil. Use a paper towel to evenly coat the pan with a thin layer of oil.
Once the pan is hot, pour about 1/4 cup (60 milliliters) of batter into the center of the pan. Immediately tilt and swirl the pan to spread the batter into a thin, even circle.
Cook for 1-2 minutes on one side, or until the edges begin to lift and the bottom is golden brown. Flip the blin and cook for another 1-2 minutes on the other side.
Transfer the cooked blin to a plate and cover with a clean kitchen towel to keep warm. Repeat the process with the remaining batter, lightly greasing the pan as needed.
Serve the blini warm with your favorite toppings, such as vegan sour cream, jam, fresh berries, or sautéed mushrooms.
Nutrition Facts
Calories |
1317 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 34.9 g | 45% | |
| Saturated Fat | 4.2 g | 21% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 0 mg | 0% | |
| Sodium | 2002 mg | 87% | |
| Total Carbohydrate | 220.1 g | 80% | |
| Dietary Fiber | 8.9 g | 32% | |
| Total Sugars | 25.7 g | ||
| Protein | 27.9 g | 56% | |
| Vitamin D | 5.3 mcg | 26% | |
| Calcium | 1005 mg | 77% | |
| Iron | 12.5 mg | 69% | |
| Potassium | 616 mg | 13% | |
*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.
