Whole30 Traditional Russian Blini
Indulge in the delicate taste of Whole30 Traditional Russian Blini, a healthier twist on a classic favorite. Made with a perfectly balanced combination of almond flour and tapioca flour, these light and airy crepes are dairy-free, gluten-free, and completely Whole30-compliant. Coconut milk and a touch of olive oil or ghee bring richness to the batter, while a pinch of sea salt adds just the right amount of flavor. Quick to make with only 10 minutes of prep time, these versatile blini are cooked to golden perfection in a lightly greased skillet. Perfect for brunch, dinner, or an elegant appetizer, serve them warm or at room temperature with savory Whole30-approved toppings like smoked salmon, avocado, or a dollop of coconut cream. This recipe is a delightful way to enjoy traditional Russian flavors while staying on track with a Whole30 lifestyle!
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Recipe Information
Ingredients
- 1 cup Almond flour
- 0.33 cup Tapioca flour
- 1 cup Coconut milk (full-fat)
- 4 large Eggs
- 0.5 cup Water
- 2 tablespoons Olive oil or ghee
- 0.25 teaspoon Sea salt
- 2 teaspoons Coconut oil (for greasing the pan)
Instructions
In a medium-sized mixing bowl, whisk together the almond flour, tapioca flour, and sea salt until evenly combined.
In another bowl, whisk the eggs thoroughly. Add the coconut milk, water, and olive oil (or melted ghee) to the eggs and mix until smooth.
Gradually add the wet ingredients to the dry ingredients, whisking constantly to ensure there are no lumps. The batter should be smooth and slightly runny, similar to crepe batter. If it’s too thick, add an additional tablespoon of water at a time until the desired consistency is reached.
Heat a non-stick skillet or crepe pan over medium heat. Lightly grease the pan with coconut oil using a paper towel or silicone brush.
Pour about 1/4 cup of batter into the center of the pan, tilting and swirling the pan immediately to spread the batter into a thin, even layer.
Cook the blini for about 1-2 minutes, or until the edges begin to lift and the surface looks set. Carefully flip using a spatula and cook the other side for an additional 30-60 seconds until lightly golden.
Remove the blini from the pan and place it on a plate lined with parchment paper to prevent sticking. Repeat the process with the remaining batter, greasing the pan as needed between each blini.
Serve the blini warm or at room temperature with Whole30-compliant toppings such as smoked salmon, avocado, coconut cream, or sautéed vegetables.
Nutrition Facts
Calories |
1850 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 160.1 g | 205% | |
| Saturated Fat | 72.6 g | 363% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 744 mg | 248% | |
| Sodium | 906 mg | 39% | |
| Total Carbohydrate | 70.1 g | 25% | |
| Dietary Fiber | 15.6 g | 56% | |
| Total Sugars | 13.5 g | ||
| Protein | 50.8 g | 102% | |
| Vitamin D | 4.1 mcg | 20% | |
| Calcium | 371 mg | 29% | |
| Iron | 15.2 mg | 84% | |
| Potassium | 912 mg | 19% | |
*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.
