Delightful Vegan Russian Brunch: Quintessential Blini with Chia Seed Caviar

Allergens

Soy, Almond

Ingredients

• 1. 2 cups all
• purpose flour 2. 2 cups plant milk (almond or soy milk) 3. 2 tbsp sugar 4. 1 tsp salt 5. 2 tbsp melted coconut oil 6. 2 tbsp apple cider vinegar 7. 1 tsp vanilla extract 8. Chia Seed Caviar (see recipe below) 9. Coconut whipped cream (optional, for serving) 10. Maple syrup (optional, for serving) Chia Seed Caviar: 1. 3 tbsp chia seeds 2. 1 cup almond milk 3. 1 tsp sugar 4. 1/2 tsp vanilla extract 5. Zest of one lemon 6. Juice of half a lemon 7. Pinch of salt 8. Fresh mint leaves (optional, for garnish)

Instructions

1. In a large bowl, mix together the flour, sugar, and salt.
2. Gradually add the plant milk, melted coconut oil, apple cider vinegar, and vanilla extract, whisking until smooth. Let the batter rest for 30 minutes to allow it to thicken slightly.
3. Meanwhile, prepare the Chia Seed Caviar: Combine chia seeds, almond milk, sugar, vanilla extract, lemon zest, lemon juice, and a pinch of salt in a small bowl. Mix well, then cover and refrigerate for at least 20 minutes, or until the chia seeds have absorbed the liquid and formed a caviar like consistency.
4. Heat a non stick pan over medium heat. Pour 1/4 cup of batter onto the pan, cooking each blini until bubbles appear on the surface and the edges are golden brown. Flip and cook the other side until golden brown. Repeat with the remaining batter.
5. To serve, place two or three blini on a plate, top them with a generous spoonful of Chia Seed Caviar, and garnish with fresh mint leaves if desired. Add a dollop of coconut whipped cream and drizzle maple syrup over the top for an extra touch of indulgence.

Chef’s Insight

To achieve a perfect blini texture, avoid overmixing the batter, and allow it to rest before cooking. This allows the gluten to relax and results in a lighter, fluffier pancake.

Notes

The Chia Seed Caviar can also be used as a topping for yogurt parfaits or as a fruit salad dressing.