Ah! The classic blini! That delicious, plump, buttery vessel for caviar, smoked salmon, and other nostalgic cocktail party fare. And then there is the Korean pancake, slightly crisp with tender Asian veggies and flavors on the inside! I was recently craving a Korean pancake, so I took a quinoa breakfast pancake recipe I knew and did some adaptations…and voila! Your new go-to east-meets-west hors d’oeuvre base that will keep them coming back!

asian quinoa blini

makes 8-10 blini
3/4 cup cooked quinoa
1/4 teaspoon baking powder
1/4 teaspoon salt
2 eggs
1/2 cup toasted nori flakes, strips, or small broken up pieces of nori
1 scallion, sliced on the bias
1/3 cups julienned bok choy, Chinese broccoli or other green vegetable
NOTE: diced red bell pepper, sliced asparagus, and other vegetables can be substituted or incorporated
Coconut oil for cooking

Preheat a griddle to medium high heat. Mix all the ingredients but the coconut oil in a mixing bowl. Lubricate the griddle with a generous coat of coconut oil and cook the blini immediately by using a teaspoon to spoon mini pancakes onto the griddle. Cook as you would a pancake, flipping after one side is cooked enough to flip it over without breaking it. The mixture will want to separate a little bit so you might need to mix it a little before each spoonful on the griddle. Serve topped with smoked salmon or trout, sautéed mushroom, caramelized onion, kimchi, roasted pepper compote, tuna sashimi, or other detox friendly topping. It is pictured here with a slice of avocado and a caramelized shiitake mushroom…yum!

Print Recipe

when blini meets korean pancake...but healthier Yum

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Prep Time

15 minutes

Cook Time

10 minutes

Servings

servings MetricUS Imperial

Ingredients

• 3/4 cup cooked quinoa
• 1/4 teaspoon baking powder
• 1/4 teaspoon salt
• 2 each eggs
• 1/2 cup toasted nori flakes strips, or small broken up pieces of nori
• 1 each scallion sliced on the bias
• 1/3 cups julienned bok choy or other green leafy vegetable like Chinese broccoli or Napa cabbage

Prep Time 15 minutes Cook Time 10 minutes Servings servings MetricUS Imperial Ingredients 3/4 cup cooked quinoa 1/4 teaspoon baking powder 1/4 teaspoon salt 2 each eggs 1/2 cup toasted nori flakes strips, or small broken up pieces of nori 1 each scallion sliced on the bias 1/3 cups julienned bok choy or other green leafy vegetable like Chinese broccoli or Napa cabbage

Votes: 0 Rating: 0 You: Rate this recipe! Add to Meal Plan: Select Course to Add: BreakfastLunchSnackDinner This recipe has been added to your Meal Plan Add to Shopping List This recipe is in your Shopping List

Instructions

1. Preheat a griddle to medium high heat. Mix all the ingredients but the coconut oil in a mixing bowl.
2. Lubricate the griddle with a generous coat of coconut oil and cook the blini immediately by using a teaspoon to spoon mini pancakes onto the griddle. Cook as you would a pancake, flipping after one side is cooked enough to flip it over without breaking it. The mixture will want to separate a little bit so you might need to mix it a little before each spoonful on the griddle.
3. Serve topped with smoked salmon or trout, sautéed mushroom, caramelized onion, kimchi, roasted pepper compote, tuna sashimi, or other detox friendly topping. It is pictured here with a slice of avocado and a caramelized shiitake mushroom...yum!

Recipe Notes

There is no Nutrition Label for this recipe yet.