Gluten Free Mini Salmon Blini Pancakes


  • 75g FREEE Buckwheat Flour
  • 1 tsp FREEE Baking Powder
  • 1 egg (or 1 tbsp FREEE Chickpea Flour + 2 tbsp water)
  • 150ml milk (or vegan milk)
  • 100g smoked salmon (or roasted red pepper)
  • 100g cream cheese (or hummus)
  • 1 dill, chopped
  • oil for frying


  1. Put the flour and baking powder into a bowl or jug and stir to combine.
  2. Add the egg (or chickpea flour + water), and half the milk and mix into a smooth paste.
  3. Beat in the remaining milk. Use the batter straight away or refrigerate for up to 12 hours if you wish.
  4. Put a little oil into a frying pan, roll it around to cover the surface and heat until the pan is nice and hot.
  5. Drop teaspoons or tablespoons of batter onto the pan to make small blini.
  6. When bubbles appear on the surface of the blini and the base is golden, turn it over and cook the other side. Transfer cooked blini to a cooling rack.
  7. Repeat with the remaining batter.
  8. Chop the smoked salmon (or roasted pepper) and mix into the cream cheese (or hummus) then spread it over the cold blinis.
  9. Sprinkle dill over the top and serve.