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Gluten-free salmon blinis

These blinis are super fluffy and light, perfect for pairing with smoked salmon and dairy-free cream cheese for an easy appetiser. These gluten-free mini pancakes are so quick and easy to make and can be easily frozen to save any leftovers.  
Course Appetizer, Side Dish
Cuisine dairy free, gluten free
Keyword dinner party, finger food, party food
Prep Time 10 minutes
Cook Time 10 minutes
Total Time 20 minutes
Servings 4 servings of 6-8 blinis
Calories 152kcal


  • Mixing bowl
  • Electric hand mixer or whisk
  • Large non-stick frying pan


  • 60 g (½ cup) buckwheat flour
  • 1 large egg, separated
  • 100 ml alt-milk, e.g. unsweetened soya
  • ½ tsp baking powder (gluten-free)
  • 1 tsp vegan butter (for greasing the pan)
  • 150 g (5oz) smoked salmon for topping
  • 60 g (2oz) vegan cream cheese for topping
  • 3 stems fresh chives, finely chopped


  • In a large mixing bowl, stir together the flour, baking powder, soya milk and egg yolk to form a fairly thick batter (it should still be pourable - if too stiff, add extra milk or water to loosen)
  • Tip the egg white into a smaller separate mixing bowl, and beat with an electric mixer until stiff peaks have formed. Gently fold the whites into the main pancake batter
  • Heat a teaspoon of vegan butter in a large non-stick frying pan on a medium-high heat until bubbling. Then, using a dessert spoon, scoop a small amount of the batter and drop it into the pan. Repeat for as many small pancakes that you can fit in the pan while still leaving gaps between them
  • Cook the blinis for 1 minute until risen and bubbling on top, then use a spatula to carefully flip them to the other side and cook for another 30 seconds. Transfer to a large plate and repeat for the rest of the batter
  • Once cooled, serve with strips of smoked salmon, cream cheese and a sprinkle of finely chopped chives