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gluten-free blini topped with avocado cream and smoked salmon, served with lime wedges and avocado cream on the side

Gluten-free Blini with Avocado Cream and Salmon

Course: Appetiser, Breakfast, brunch
Cuisine: Russian
Prep Time: 5 minutes
Cook Time: 10 minutes
Total Time: 15 minutes
Servings: 4
Homemade gluten-free blini (Russian fluffy bite-sized pancakes) are super easy to make, cheaper than store-bought, and oh so much tastier! 
Print Recipe


  • 80 g buckwheat flour
  • 1 tbsp rice flour
  • 1 tsp 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 tbsp yogurt
  • 1 tsp lime juice
  • 100 g smoked salmon
  • 1 tsp lime zest


  • 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.


Time-saving tip: make the batter for these gluten-free blini 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.
How to freeze blini: 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.