Light in texture and with a good protein, fibre and healthy fat content, these are delicious as a blini or cook into a larger pancake, slice like a pizza and store in the freezer for when needed.
Ingredients (makes 20-25 blinis depending on size):
1 and 1/2 cups of gram flour (chickpea flour, available at most supermarkets and health food shops)
A good handful of fresh chopped dill, or another herb of your choice
Few grinds of salt
1 cup of water
2 teaspoons of olive, rapeseed or coconut oil for cooking
Suggested toppings:
Smoked salmon, cream cheese (or dairy free is prefer), sliced cucumber, seasonings - black pepper, cayenne pepper, fresh chopped dill
Nut or seed butter
Houmous
Directions:
1. Sieve gram flour and mix with the water, dill, salt, water and olive oil
2. Leave mix to thicken for around 15-20 minutes whilst you prepare the toppings
3. Thinly slice and quarter the peeled cucumber, prepare the smoked salmon by cutting into 50p sized pieces and chop some dill to top the blinis
4. Heat the oil in a large frying pan, scoop blini mix out with a tablespoon and drop onto hot pan (there should be enough space to make around 4 blinis at a time)
5. Warm blinis and cook until you see small bubbles (around 30 seconds), flip over and check for golden/brown colour and continue to cook the other side
6. Once cooked slide onto plate lined with kitchen roll, leave to cool and continue to cook the rest of the mixture
7. Once cooled, top blinis with a spread of cream cheese, the slice of smoked salmon and finish off with a squeeze of fresh lemon juice, a sprinkle of black pepper and cayenne pepper and a small sprig of dill
Leftover blini mix makes great chickpea pancakes – try for breakfast topped with wilted spinach, cottage cheese and a generous sprinkling of turmeric
