Buckwheat and Sweet Potato Blinis (Vegan and Glute...

Buckwheat and Sweet Potato Blinis (Vegan and Gluten-free)

Photo courtesy of Juliette Pochat

Whether it’s for a quick weeknight dinner, an indulgent weekend dessert or bigger occasions, French vegetarian blogger Juliette always comes up with healthy and delicious recipes using fresh, organic and seasonal ingredients. Juliette shared her recipe for sweet potato blinis – mouthwatering, fluffy savory pancakes that can be served at brunch, as an appetizer or even for a light dinner.

Ingredients for a dozen blinis:

250g mashed sweet potato (about 1.5 cups)
100g (a little less than 1 cup) buckwheat flour
40g (⅓ of a cup) potato starch or cornstarch
1 teaspoon baking powder
150 ml (⅔ of a cup) almond milk (or any other non-dairy milk)
100 ml (½ a cup) plant-based cream alternative (in this case Juliette used rice cream)
1 pinch sea salt
Coconut or olive oil

Juliette’s Recipe:

Peel and cube the sweet potatoes. Bring a large saucepan of water to boil and add the sweet potatoes. Cook on medium heat for about 15 minutes, until they are tender. Drain off the water.
Place the sweet potatoes in a blender (or use a hand blender) and blend with the other ingredients save the oil. Mix until the batter is smooth.
Heat up a pan on medium heat (greased with some oil on a paper towel). Pour 2 or 3 tablespoons of batter in the pan, forming 2 or 3 distinct blinis (the number depends on the size of your pan). Cook the blinis for about three minutes on each side. Set aside, oil the pan again and repeat until you have finished the batter.

Serve lukewarm or cold, topped with soy yogurt mixed with lemon juice, chopped shallots, sliced avocado and sprouts.


Photo courtesy of Juliette Pochat


Photo courtesy of Juliette Pochat


Thank you so much, Juliette! Her blog, Les Recettes de Juliette, is written in French but if any of her beautiful photos make you want to try a recipe, drop us a line and we can help you figure it out (also, Juliette just happens to speak perfect English).