Polenta blinis
22 Jun 2015
Prep Time
5 minutes
Cook Time
10 minutes
Total Time
15 minutes
Background
If you want gluten-free and dairy-free nibbles try these polenta blinis! They are made with cornmeal and buckwheat flour and, instead of milk, almond or oat milk can be used. They can be a fantastic base for bites, appetizers or just snacks. It only takes a few minutes to make them. I added spring onions to the batter but you can add 1-2 tablespoon of chopped herbs (parsley, dill, basil, coriander, dill, etc) depending on the toppings or dips you want to serve them with.
Ingredients
- 3 Tbsp ground polenta or cornmeal
- 50g buckwheat flour (or plain flour)
- 1 egg
- 1 tsp baking powder
- 1 tsp olive oil
- 5 spring onions, chopped or 2 Tbsp of chopped herbs
- a little oil for frying
Instructions
- Mix all ingredients in a bowl.
- Rub the base of a large frying and heat it on the stove. Drop in teaspoons of the batter to make small pancakes, each about 4-5 cm wide.
- When bubbles appear on the surface and it's no longer wet, flip them over. Cook them for a minute until lightly golden. Transfer the blinis to a plate.
- Repeat with the remaining batter.
- Serve with toppings or dips.
Tips
Instead of spring onion or herbs you could add to the batter some chopped chilli, spices, pastes or other grated/chopped vegetables e.g. courgettes, carrots, peppers, peas, spinach etc. would all work well© 2026 Copyright CookTogether
Categories
- Meal Type: - Appetizer - Brunch - Everyday - Nibbles & Bites - Pancakes & Waffles - Quick & Easy - Snacks
- Cuisines: - Italian
- Occasions: - Afternoon Tea - Anniversaries - Bonfire Night - Dinner Party - Mothers Day - New Year - Parties - Picnic - Valentine's Day
- Ingredients: - Corn or Maize - Whole grains
- Health and Diet: - Combination - Dairy Free - Gluten Free - Healthy - High Fibre - Low Fat - Vegetarian
- Skill Levels: - Easy
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