Recipe: Buckwheat blini breakfast kebabs
Approx. 8 kebabs (serves 2-4)
100g buckwheat flour
Scant ½ tsp bicarbonate soda
150ml soy milk (or other dairy free milk)
1tsp ground chia or flax
3 tbs agave syrup
½ tsp cinnamon
1 tsp vanilla
extra water to thin batter as needed
Approx. 2 cups fruit chunks of choice.
Maple syrup to serve
Blend together all ingredients (other than water) until very smooth. Add as much water as necessary to create a thick but easily pourable batter.
Prepare fruit for kebabs- you can use any fruit that can be skewered. I used banana and apricot halves. Set aside.
Using a melon baller (most practical method) spoon small dollops of the pancake mixture onto a hot lightly oiled frying pan and fry for approx. 30 seconds or so on each side until golden.
When all the blinis are cooked thread them onto skewers alternating with chunks of fruit. Drizzle with maple syrup to serve.