Homemade gluten-free blini (Russian fluffy bite-sized pancakes) are super easy to make, cheaper than store-bought, and oh so much tastier!
When it comes to holiday or party canapés, this Russian gluten-free blini recipe is definitely a keeper.
These savoury tiny pancakes have been fiercely hitting the holiday menu for decades and they're still going strong.
As much as I love the classic blini recipe, this year I've been experimenting on an upgraded allergy-friendly version, and I'm so happy with the result!
These gluten-free blini have a nice bubbly texture and a slightly nutty flavour, they taste just as good * if not even better * as the original version.
Top these gluten-free blini with a dollop of refreshing lime & avocado cream and thin slices of smoked salmon, and you’ve got the ultimate party canapé!
Gluten-free Blini Ingredient Tips
These blini are super pretty and versatile, and make a fantastic option for brunch, aperitivo and dinner parties alike.
They're super quick to make and only require a bunch of simple ingredients:
- buckwheat & rice flour
- milk
- free-range eggs
- baking powder
- a pinch of salt
Flour
Buckwheat flour is traditionally used to make blini, and is one of the healthiest and most nutritious gluten-free flours around.
I also like to add a tiny amount of rice flour, but you can totally opt for just one type of flour (if you use only rice flour, you might need to add a little more milk).
Milk
You can use fresh whole milk or skimmed milk if you prefer. I tried both, and I feel the blini made with whole milk taste better, but it's a personal choice.
Baking Powder
The traditional blini recipe calls for yeast, bringing the total time for making them to several hours.
So if you are always running out of time like me, baking powder is your friend here, just make sure you pick a gluten-free baking powder.
Free-range Eggs
You can simply beat one egg until frothy and pale, but if you have a bit of extra time, for super fluffy results try to leave the yolk out and incorporate 2 egg whites (whisked until stiff peaks form) into the batter right at the end.
Blini Toppings
These gluten-free blini make the perfect base for both sweet and savoury toppings. If you ask me, you can't go wrong with the avocado & smoked salmon combo, but here are a few other favourite toppings:
- crème Fraiche, caviar & chive
- goats’ cheese, broad beans (or peas), & mint leaves
- banana & homemade dulce de leche
- strawberries & homemade hazelnut chocolate spread
- ricotta cheese, basil pesto & halved cherry tomatoes
- poached pear, walnuts & honey
Blini Time-saving Tips
To save a bit of time, you can make the batter the night before, cover it with cling film and place in the fridge until you need it, making sure to give it a nice whisk before using it.
Also, did I mention these blini freeze beautifully? Simply arrange them on a baking sheet and freeze them for 1 hour, then store them in a zip-lock bag for up to one month.
Whenever you fancy, simply remove them from the freezer and place them covered in the fridge until needed.
A healthy take on a party classic canapé, these gluten-free blini with avocado cream and smoked salmon are sure to become a hit at your Christmas or New Year's Eve party or any other special occasion!
More Holiday Appetizer Recipes To Try:
Authentic Italian Potato Frittata
DID YOU MAKE THIS RECIPE?
Please let me know how you liked it! Leave a comment below and share a picture on Instagram with the hashtag #thepetitecook! Looking at your pictures always makes me smile *and super hungry*!
Recipe
Gluten-free Blini with Avocado Cream and Salmon
Ingredients
- 80 g buckwheat flour
- 1 tablespoon rice flour
- 1 teaspoon baking powder, (I use gluten-free)
- 150 ml fresh whole milk
- 2 egg whites
- olive oil, for greasing
- sea salt and black pepper
To serve:
- 1 avocado
- 1 tablespoon yogurt
- 1 teaspoon lime juice
- 100 g smoked salmon
- 1 teaspoon lime zest
Instructions
- In a large bowl mix together the buckwheat flour, baking powder, a pinch of salt and freshly ground black pepper and milk until reaching a smooth lump-free batter.
- In a separate bowl, whisk the egg whites until soft peaks form, then gradually fold the whisked egg whites into the batter mixture, until fully incorporated.
- Grease lightly with olive oil a large frying pan and heat over medium high heat, then spoon a tablespoon of the batter into the pan to make a small bite-sized pancakes, about 3 cm large.
- Cook the pancakes for one minute, then flip them on the other side and cook for a further minute, or until golden on both sides. Remove the pancakes from the pan and keep them warm.
- In a small bowl smash the avocado with a fork until creamy, then add in the yogurt and lime juice, season with sea salt and black pepper to taste and mix until all the ingredients are combined.
- Place one teaspoon of the avocado cream over the gluten-free blini, then top them with smoked salmon, sprinkle the lime zest on top and serve.
Notes
The information shown is an estimate provided by an online nutrition calculator. It should not be considered a substitute for a professional nutritionist’s advice.
Sandi Fryer says
I added the rice flour along with the other flour!
Martine Brook says
I will make these for Christmas morning . Could you tell me how many for 5 people the recipe will make ?
Mariia says
Amazing, thanks for the recipe! Made them today for friends as appetiser to have with drinks and they were all gone in seconds! Used plain gf flour instead of rice flour and lf milk.
Hazel says
Can I make these dairy free and gluten fee?
Cathy says
Hi Andrea. Just made the blinis. Super simple and delicious. Thx for the recipe.
Andrea says
Hi Cathy! I'm so happy to hear that you liked the blinis! They're so easy, aren't they?! Hope you give more other recipes a try!
Jyothi (Jo) says
Looks super cute and a fun party appetizer too. Recipes like these are always welcome. So simple and so healthy
Andrea says
Thank you so much!
Michelle says
It's so good to have an allergy friendly version of blinis, we usually have these over the holidays so it's great to have this recipe. I love that avocado cream too, yum!
Andrea says
Thanks Michelle! I personally like to make my recipes as allergy friendly as possible, especially if I have guests coming over 🙂
Julie says
These are so cute and make such an elegant appetizer for a dinner party. Love the avocado cream and smoked salmon pairing!
Krista says
I'd honestly eat smoked salmon on anything, so you're really speaking my language with this one. These are the perfect bite size snack! Pinning for later!
Andrea says
Ahah me too! Smoked salmon and avocado on everything for me!
Lorie says
I’ve never had blini, but I’m OBSESSED with pancakes so clearly I will love these too. Can’t wait to try!
Eileen xo says
I love everything about these blinis! The avocado cream is delish! the buckwheat flour blinis are fluffy! These would be perfect for an appetizer or cocktail party
Lauren says
What a fun savory dish! This is such a great idea for brunch to switch things up. Love the portion size too!
Jacque Hastert says
I can't wait to make these! They would be perfect for a game day appetizer.
mylifecookbook says
We eat smoked salmon often but always the same way. I love this idea .... especially with the avocado!
Gloria Duggan says
I have grown to LOVE smoked salmon. Pairing it with avocado is awesome. I could eat these a meal....that way I could have LOTS!!
Andrea says
That makes absolutely sense! Love having these for brunch and not feel guilty if I have more than 4 😀
Corina Blum says
Avocado cream and smoked salmon is such a great topping for blinis. I'm sure these would be so popular at a party!
Andrea says
Perfect topping if you ask me! But they would also be great with homemade hazelnut spread for a sweet version!