Dairy-Free Traditional Russian Blini
Delight your taste buds with these Dairy-Free Traditional Russian Blini, a light and airy take on the classic Russian pancake that's perfect for sweet or savory toppings. Made with unsweetened almond milk and a touch of yeast for that delicate rise, this recipe is ideal for those seeking a dairy-free alternative without sacrificing authentic flavor. The batter comes together effortlessly with simple pantry staples like all-purpose flour, sugar, and a single egg, while a brief rest allows the blini to develop their signature texture. These tender crepes are cooked to golden perfection in a lightly greased pan, resulting in a stack of versatile, melt-in-your-mouth pancakes. Serve them warm with a dollop of dairy-free sour cream, a smear of jam, or even a savory spread of smoked salmon and herbs for a true Russian-inspired feast. Perfect for breakfast, brunch, or as a stunning appetizer, these blini are sure to impress any crowd!
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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)
Directions
Step 1
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.
Step 2
In a large mixing bowl, whisk together the all-purpose flour (200g), the remaining sugar (10g), and salt (2g).
Step 3
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.
Step 4
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.
Step 5
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.
Step 6
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).
Step 7
Pour a small ladleful (approx. 60ml) of batter into the center of the pan and swirl it around to create a thin, even circle.
Step 8
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.
Step 9
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.
Step 10
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
| Serving size | (925.7g) |
|---|
| Amount per serving | % Daily Value* |
|---|---|
| Calories | 1321.1 |
| Total Fat 55.7g | 0% |
| Saturated Fat 5.5g | 0% |
| Cholesterol 186mg | 0% |
| Sodium 1223.0mg | 0% |
| Total Carbohydrate 172.0g | 0% |
| Dietary Fiber 8.6g | 0% |
| Total Sugars 15.8g | |
| Protein 31.0g | 0% |
| Vitamin D 252.3IU | 0% |
| Calcium 1007.6mg | 0% |
| Iron 11.9mg | 0% |
| Potassium 722.3mg | 0% |
Source of Calories