Gauss-Telegraph: Recipe of the month: Vegan Blini (блины)

Gauss-Telegraph: Recipe of the month: Vegan Blini (блины)

This month, the butter week festival of Masleniza (also known as Pancake week) will take place from March 8th to March 14th. To this occasion, we would like to share a recipe for buckwheat pancakes (blini) which we would normally cook in Gauss Haus. Masleniza marks the end of the winter and the beginning of the spring in Slavic culture. A blini symbolizes the rebirth of the sun.


  • 1 cup buckwheat flour
  • 2/3 cup all-purpose flour
  • 1 tsp yeast
  • 200 ml soy milk (or other thin plant milk)
  • ¼ tsp salt
  • Oil, for frying
  • Toppings: jam, apple sauce, vegan sour cream…


  1. Heat up soy milk in a small pan until just warm, not hot. Place both flours, salt and yeast in a large bowl. 
  2. Very gradually, start adding warmed-up milk to the flour mixture, stirring with a hand whisk at the same time to prevent lumps from forming. Next, mix in whisked aquafaba. Cover the bowl with a kitchen towel and let it rest somewhere warm for 1 hour.
  3. Heat up a bit of oil in a frying pan – be careful not to make the oil too hot or else the blinis will burn on the outside and remain raw on the inside.
  4. Drop 2 teaspoons of batter onto the hot oil swirling the batter a little as it drops so that a circle forms. The batter should be thick enough that it doesn’t spread out much once it hits the pan. If it’s too thick, add a bit more lukewarm milk.
  5. Fry blinis in small batches until the underside is nice and golden, then flip to the other side and fry for another minute or two. Place on a paper towel to get rid of excess grease. Consume warm. 
  6. You can top the blinis with jam, apple sauce, vegan sour cream and any other ingredient of your choice.

Source: Lazy cat kitchen