Savory Buckwheat and Chickpea Mini-Pancakes

1. Curdle the Soy Milk

Start by measuring 1.5 cups of soy milk and adding 2 teaspoons of apple cider vinegar. Let this mixture sit aside to curdle, which will mimic buttermilk, creating a tangy flavor and thicker texture.

2. Activate the Yeast

Next, take 0.5 cups of warm water and stir in 1 tablespoon of sugar. Sprinkle the active dry yeast over the top and let it sit for about 3 minutes until it foams up. This foaming indicates that the yeast is active and ready to use.

3. Thicken the Soy Milk Mixture

While the yeast is activating, add 1 tablespoon of ground flaxseeds to the curdled soy milk and stir well. This will add a bit of thickness to the mixture.

4. Combine Dry Ingredients

In a large mixing bowl, combine 0.5 cups of buckwheat flour, 0.5 cups of chickpea flour, and 0.5 teaspoons of salt.

5. Mix Wet and Dry Ingredients

Add the soy milk mixture and 2 tablespoons of olive oil to the dry ingredients, mixing until smooth.

6. Combine with Yeast Mixture

Pour the batter into the yeast mixture, blending until everything is well combined. Cover the bowl with a cloth and let it rest in a warm, draft-free place for about an hour. This resting period allows the yeast to ferment, and you'll know it's ready when the batter is slightly bubbly.

7. Cook the Blini

Preheat a nonstick skillet over medium heat. Once heated, spray the pan with nonstick cooking spray or spray-on olive oil. Pour about 1.5 tablespoons of batter per blin into the skillet. Cook each side for approximately 90 seconds, flipping when you see bubbles forming on the surface of the batter. The blini should be golden brown when done.

8. Keep Warm

If you’re not serving the blini immediately, keep them warm by placing them on a baking pan in a 200°F oven until ready to serve.