What exactly is a blini? Similar to a blintz, a blini is a kind of thin pancake that typically includes a leavening agent (i.e., baking soda) to make it light and fluffy. A blintz does not have a leavening agent, which gives it a more crepe-like consistency. Both are normally made with flour, and since this recipe has no flour and is completely gluten-free, it kind of lands somewhere in between blinis and blintzes. Does that make it a blitz? A blinitz?
I’m calling these blinis because that’s what they most resemble to me. It also just sounds extra fancy and $20-a-plate brunch-worthy compared to the farmhousey “pancake.” I love a good pancake, but the texture of these is somewhat spongy, less cakey, so it’s hard to consider them in the same family as the muffin-like pancakes I prefer. At best, these blinis and your homestyle pancakes are distant cousins.
As with most Slavic-influenced foods, your standard blini is served with sour cream on top. Sour cream is an “illegal” on the SCD, so I made mine with SCD yogurt sweetened with just a bit of honey to give the dish that quintessential bit of tang.
This is a very standard recipe for Specific Carbohydrate Dieters and paleo adherents, and there are versions of it everywhere. It’s super simple and can be made quickly, making it a great weekday breakfast. I cooked up this puppy on Monday morning before heading in to work.
Here’s the entire recipe for these absurdly simple blinis:
1 egg + 1 mashed banana = BLINI TIME
Okay, so obviously there’s a little more than that involved, but this is seriously one of the easiest recipes I’ve ever seen in my life. Two ingredients! (Plus whatever you want for toppings.)
Time: 10 minutes
- 1 egg
- 1 ripe banana
- butter for frying
- optional toppings: SCD yogurt, SCD caramel sauce, honey, sliced fruit, SCD jam
- Peel the banana and mash it in a bowl.
- Add the egg and mix until smooth with minimal banana chunks. (A hand mixer would be good here, but if you don’t have time, just mash the banana up small enough that you won’t bite into any large banana pieces. Unless you’re into that.)
- Coat the bottom and sides of a frying pan with butter, then heat the pan over medium-low heat until the butter starts to foam.
- Pour the banana-egg mixture onto the pan in about 3 equally-sized circles. (It’s OK if they touch, but better for flipping if they don’t. If you have time, or if your pan is small, make the blinis thinner and cook just 2 blinis at a time to make a total of 4 blinis.)
- After 2-3 minutes, once the edges of the blinis start to set, flip each one with a turner.
- Cook for about 1 minute, until golden brown. If you flipped the blinis too soon and want a deeper brown, flip again and cook for another 30 seconds on each side until done to your liking.
- Serve with toppings of your choice. (Honey-sweetened SCD yogurt goes great with these.)
Enjoy these blinis and serve up something a little different for breakfast. Eat like a Slav!