Buckwheat Blini (Pancake) & Mushroom Gravy | The Vegan Test Kitchen

buckwheat flour

🥗Healthier: whole wheat flour

💰Cheaper: all-purpose flour

Whole wheat flour adds fiber while all-purpose is more economical.

sour cream

🥗Healthier: Greek yogurt

💰Cheaper: plain yogurt

Greek yogurt offers a similar tang with fewer calories.

butter

🥗Healthier: coconut oil

💰Cheaper: margarine

Coconut oil is dairy-free and adds a subtle flavor.

fresh dill

🥗Healthier: dried dill

💰Cheaper: parsley

Dried dill is more shelf-stable, while parsley is widely available.

Grind flax seeds using a grinder.

Mix 1/2 cup warm water with sugar and yeast, set aside for 3 minutes.

Combine soy milk and apple cider vinegar, set aside to curdle.

In a large mixing bowl, combine buckwheat flour, chickpea flour, salt, and olive oil.

Add the curdled soy milk mixture to the dry ingredients and mix until smooth.

Add the yeast mixture, cover with a towel, and let it rise for 1 hour in a warm place.

In a saucepan over medium-high heat, add olive oil and sauté chopped onions until translucent, about 5 minutes.

Add sliced mushrooms and sauté for an additional 5 minutes until tender.

Stir in garlic, thyme, sage, salt, and pepper, sauté for 1 minute.

Add white wine and bring to a simmer.

Mix vegetable broth with all-purpose flour and add to the saucepan, stirring constantly until thickened, about 5 minutes.

Heat a skillet over medium heat and spray with olive oil.

Measure out 1.5 tablespoons of batter and pour into the skillet, cooking until bubbles form, about 90 seconds.

Flip and cook for another 90 seconds until golden brown, repeat until all batter is used.

Cooking Techniques

Equipment Needed

Spice Level:

Dietary

Allergens