"Hey, Cate, what's with the fish?" you might be asking. Well, my omega 3s are non existent. Salmon here and there with a steady dosage of supplements is important to my overall health.
If you are a true vegan, you can still enjoy this recipe, though. I have made tomato and carrot lox in previous recipes and can replace salmon lox here.
No matter how you make this, consider it for a brunch party. Tasty finger foods are hard to come by, and it's sure to make your guests happy.
Inspiration: Scones & Scrubs | Happy Kitchen Rocks
Serves: 4 | Time: 20 min
Changes: made blini gluten-free and vegan; used vegan cream cheese; added green onion
3/4 cup gluten free flour
1 1/2 cups coconut milk
1 tbsp vegetable oil
1 tbsp sugar
1 tsp salt
Vegan butter or vegetable oil for the pan
1 #avocado, sliced
4 servings smoked salmon or vegan lox
Vegan cream cheese
Green onion, for garnish
Add coconut milk, salt, and sugar to a large bowl and whisk together. Add flour 1/4 cup at a time and mix well to create a smooth mixture.
Heat up a large pan (preferably non-stick) on medium heat; add some butter or oil to the pan. Have a plate nearby to place the blini. You can cook them all first and then roll them, or tag team the situation and roll them as they're cooked. They're served cold, so it doesn't matter.
Using a ladle or a 1/4 measuring cup, pour the batter into the pan and swirl the pan around to create a thin, even layer. Cook for 1 minute or until the batter begins to bubble and the edges turn golden brown. Then, flip the crepe over to the other side and cook for another minute.
Continue until you have used all the batter.
Now roll your sushi panakes. Spread some vegan cream cheese on one half of the blini. Top with avocado and lox. Roll them up and cut into small sushi rolls. I cut each blini into 4 pieces.
Add pancake sushi to a serving dish. Sprinkle with green onion. Enjoy!