Prep10 min

Cook15 min

Waiting60 min

Total85 min

Servings6

DifficultyMedium

Macros per serving (about 4 mini blini per person)

133kcal

4 gprotein

17 gcarbs

4 gfat

6 gfiber

Of which 0.4 g sugars and 0.7 g saturated fat.

Values are for the first option listed in the ingredients; substitutions and variations change them. Carbs exclude fiber; energy uses the EU conversion factors (fiber at 2 kcal/g). Source for sugars and saturated fat: Portuguese Food Composition Database (Base de Dados da Composição de Alimentos), Instituto Nacional de Saúde Doutor Ricardo Jorge, I. P. — INSA, v 7.1 - 2026.

Quantities and times are a starting point: adjust them to your taste. Two things don't change: poultry and ground meat must be cooked all the way through, and allergens — always check the labels.

Highlights Vitamin E (almond) · Magnesium (almond) · Fiber (buckwheat)

Allergens egg, tree nuts

Vegetarian

Buckwheat blini

Name: Buckwheat blini
Prep time: 10 min
Cook time: 15 min
Total time: 1 h 25 min
Yield: 6
Ingredients: 1 cup buckwheat flour (120 g / 4 oz); ½ cup tapioca starch, polvilho doce (60 g / 2 oz); 1 tsp active dry yeast (5 g); sugar — no added sugar: 1 tsp erythritol (4 g); ½ tsp salt (3 g); 1 egg (50 g / 1¾ oz); ¾ cup warm almond milk (180 g / 6½ oz); 1 tbsp olive oil (13.5 g)

Fluffy mini pancakes, great served with spreads and toppings.

Rico's note: Let the batter rise while you tidy up the kitchen — buckwheat gives a more rustic flavor that goes well with fresh cheese (queijo fresco) on top.