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Gluten Free Buckwheat Blini Pancakes with Hummus and Red Pepper

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about 50 Peanuts,Gluten,Wheat,Milk,Egg,Nuts Vegetarian,Vegan,No added sugar

About this recipe:

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These little vegan buckwheat pancakes can be made in advance, wrapped and frozen. Bring them back to room temperature before adding the topping and serving to your guests.

Equipment:

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large frying pan, kitchen paper and 2 x mixing bowls

Ingredients:

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Gluten Free Vegan Buckwheat Blini Pancakes
75g FREEE Buckwheat Flour
1 tbsp FREEE Organic Chickpea Flour
1 tsp FREEE Baking Powder
175ml vegan milk
oil, for frying

Hummus and Red Pepper Topping
100g red peppers in oil, finely diced
100g hummus
salt and pepper
fresh mint, for topping

Method:

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Gluten Free Vegan Buckwheat Blini Pancakes

  1. Put the buckwheat flour, chickpea flour and baking powder into a bowl, stir to combine and sieve into a mixing bowl or jug.
  2. Add half the milk and beat into a smooth paste.
  3. Beat in the remaining milk.
  4. Put a little oil into a large frying pan, roll it around to cover the surface and heat until the pan is nice and hot.
  5. Drop teaspoons of batter into the pan to make small blinis.
  6. When bubbles appear on the surface of the blini and the base is golden turn it over and cook the other side. Transfer cooked blinis to a cooling rack.
  7. Repeat with the remaining batter.

Hummus and Red Pepper Topping                                                                                                                                                       

  1. Wipe the oil from the red peppers with kitchen paper.
  2. Finely dice the peppers into a bowl.
  3. Add the hummus and mix well.
  4. Season with salt and pepper as required.
  5. Divide the mixture between the cold blinis.
  6. Put a small mint leaf on the top of each blini before serving.

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