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Mini Blinis with Miso Beet Spread and Horseradish Yogurt

This mini blini recipe makes a delicious gluten-free appetizer to please the whole family. The mini blinis are similar to pancakes and can be customised with your favourite toppings.

Course Appetizer, Appetizers, Snacks & Appetizers
Cuisine gluten-free, Russian
Keyword blini, blini recipe, blinis
Prep Time 20 minutes
Cook Time 15 minutes
Servings 20 blinis
Calories 55 kcal
Author Hello Veggie


For the Mini Blinis

  • 1/2 cup buckwheat flour
  • 2 free range eggs
  • 1 tsp baking soda
  • 1 bunch fresh parsley finely chopped
  • 2 tsp melted butter
  • 1 cup almond milk
  • 1/2 tsp salt

For the Miso Beet Spread

  • 2 medium beets cooked, peeled
  • 2 tsp white miso
  • 1 tbsp Greek yogurt
  • 1 tbsp apple cider vinegar

For the Horseradish Yogurt

  • 4 tbsp Greek yogurt
  • 1 tsp freshly grated horseradish

Extra toppings: pickled red onion, diced apple, chopped fresh parsley


  1. In a medium bowl beat the eggs, and mix with melted butter and almond milk.

  2. Sift the buckwheat flour with salt and baking soda in a large bowl, then add the egg mixture and whisk to incorporate and obtain a batter.

  3. Add the parsley and mix to combine.

  4. Spray a non-stick skillet with coconut oil, and scoop the batter into little pancakes of about 2 inch diameter.

  5. Cook for 3 minutes, then flip over and cook 2 more minutes. Continue the same with the rest of the butter.

  6. Prepare the miso beet cream - add all the ingredients into a food processor and pulse to obtain a creamy mixture.

  7. In a medium bowl mix the grated horseradish with the Greek yogurt.

  8. Arrange the mini blinis on a large serving plate, add the miso beet cream, top with horseradish yogurt, diced apple, pickled onion and garnish with chopped fresh parsley.

  9. Serve right away.

Nutrition Facts
Mini Blinis with Miso Beet Spread and Horseradish Yogurt
Amount Per Serving
Calories 55
* Percent Daily Values are based on a 2000 calorie diet.