Made with creamy butternut squash and hearty buckwheat, and topped with sweet currants, this modern, healthful take on blini is altogether simple and elegant.
Special Diets:
Ingredients
Method
Preheat the oven to 350F.
In a small pot, bring currants, vinegar and 2 tablespoons water to a boil, cover and set aside off of the heat for 10 minutes.
Meanwhile, whisk together almondmilk and 1/2 cup of the squash in a medium bowl, and then whisk in pancake mix and pecans.
For each blini, spoon 1 generous tablespoon batter onto a parchment paper-lined baking sheet, spacing them about 2 inches apart.
Using the back of a spoon, spread into (2 1/2-inch) circles.
Bake until cooked through and dried out on top, 13 to 15 minutes.
Drain currants and toss in a bowl with parsley.
Stir salt into remaining squash.
Spread 1 teaspoon of squash on each blini, and then top with currant mixture and serve.
Nutritional Info
Serving Size
2 blini
Calories
90
Total Fat
Saturated Fat
Cholesterol
Sodium
Total Carbohydrate
Dietary Fiber
Total Sugars
Protein
Note: We've provided special diet and nutritional information for educational purposes. But remember - we're cooks, not doctors! You should follow the advice of your health-care provider. And since product formulations change, check product labels for the most recent ingredient information. See our Terms of Service.