I’ve never made blinis before and don’t often work with yeast so this was a bit of an experiment which I’m happy to say turned out really well! I was delighted with the result and will definitely be making them again soon. They were really nice and fluffy with the added crunch from the ancient grains granola and they worked beautifully with the apricot compote. The yeast dough makes them lighter than other thick pancakes and I would recommend them to anyone who is looking for a special addition to their Sunday brunch or even as a light lunch. Paired with the apricot compote they were a (not-too-)sweet treat but I can also imagine them to go very well with beans and bacon as a savoury alternative. I hope you enjoy these gluten free Granola Blinis!


100g Ancient Grains Granola + extra for decoration

100g gluten free flour

2 eggs

1 sachet of dried yeast (7g)

220 ml tepid (luke warm) milk

3 Tbsp lemon juice

1 Tsp sugar

Pinch of salt

300g apricots

150ml fruit juice (apple or whatever you prefer)

4 – 5 Tbsp coconut oil or your usual frying oil



  • Separate the eggs and put the egg white into the fridge
  • Mix flour, granola and dried yeast
  • Whisk the egg yolk, sugar, lemon juice and milk together and mix it with the dry ingredients
  • Leave the dough to rise in a warm place for half an hour
  • Cut the apricots into segments and poach them in the apple juice until they are soft
  • Beat the egg whites and salt to a stiff foam
  • Carefully mix the beaten egg whites into the yeast dough
  • Heat a tsp of oil in a frying pan
  • Put 1 tbsp of dough into the pan for each blini, the number depending on how many fit into your pan at one time (usually around 4)
  • Fry them at medium heat until golden brown, turning them half way. You might need to add more oil for each new batch you fry
  • Arrange the blinis and compote on a plate and sprinkle with some extra Ancient Grains Granola
  • Enjoy them while they’re still warm!