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Home » Savoury Gluten Free Recipes » Breakfast, Brunch & Pancakes » ‘The Full English’… Breakfast Blinis – a gluten free recipe

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‘The Full English’… Breakfast Blinis – a gluten free recipe

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Full-English Breakfast Blinis will make that special breakfast both delicious and fun! Made using oaty blini pancakes, topped with a spoonful of moist scrambled egg, a succulent, lightly fried chestnut mushroom and finally a salty bacon-wrapped crisp-roasted cocktail sausage.

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full-english-breakfast-gluten-free-blinis-recipe

WHAT Are ‘FULL ENGLISH’ BREAKFAST BLINIs?

These perfectly topped Breakfast Blinis are my posh take on the Full English Breakfast. Although it’s probably easier to throw the bacon, sausage, eggs and mushroom on a plate, there is something quite delightful and elegant about these little handfuls of Englishness.

Soft, light gluten free blini pancakes, topped with a spoonful of moist scrambled egg, a succulent, lightly fried chestnut mushroom and finally a salty bacon-wrapped, crisp-roasted cocktail sausage… Don’t they look tempting?

breakfast-blinis

‘Full English’ Breakfast Blinis are guaranteed to impress. Serve them on Christmas Morning, New Years Day, Easter Sunday, or any other time you want to make breakfast that little bit extra special.

Well I say it’s a ‘Full English’… The connoisseurs amongst you will notice this blini recipe has a distinct absence of tomato. There is of course nothing to stop you from adding a slice into the stack, but as bite-sized morsels, designed to be hand-held, you may want to avoid embarrassing guests with drippy, squirty tomato mess.

breakfast-blini-pancakes

What Exactly is a Blini?

A blini is essentially, a small savoury pancake made with a leavened batter. Originating in Russian cuisine, blini pancakes have traditionally been the base for enjoying famed Russian Beluga caviar. However, the traditional variety are in fact, a little larger than the one’s we enjoy in the west today.

Blinis are versatile little pancakes that can be pimped to suit any occasion! Small they may be, but they are a blank canvass ready for topping with anything from fish, caviar and meat to cheese, houmous and veggies. Perfect for party canapés and dainty posh nibbles.

gluten-free-blini-recipe

How to Cook Blini Pancakes ready for your Breakfast Blinis

Traditionally, blini pancakes are cooked on a hot flat griddle made of cast iron. Indeed, having been given a Baking Stone as a Christmas present a couple of years back, that is pretty much the method I have used here for my blini recipe.

Although you can use a large flat-bottomed frying pan to make blinis, it can be quite fiddly to get a spatula flat to flip or to remove them from the pan. The baking stone (a heavy, flat, coated, cast-iron plate) is absolutely perfect for the task. It gets hot… really hot! And it retains an even heat throughout the cooking process and well beyond. It has become one of my favourite kitchen gadgets, whether for blinis, crumpets or flatbreads.

cooking-blini-pancakes

A Gluten Free Blini Recipe

Everyone needs a good blini recipe right? And if you are Coeliac, they need to be gluten free blinis!

The gluten free blini recipe used here is a slight adaptation of a Naomi Devlin recipe. Having attended one of her courses at River Cottage a few years back and been impressed, her Buckwheat Blini recipe seemed a good place to start. They were good, but the buckwheat flour gave a slightly bitter kick which was not favoured by Miss GF.

Thus, the blini pancakes posted here, use a revamped flour blend with a more neutral flavour. Nonetheless, the nutritional content remains high, using the Gluten Free Alchemist Rice Free Flour Blend plus a good ratio of creamy oat flour. In fact, using oat flour made these gluten free blinis perfect breakfast fodder… An ideal complementary base for the ‘Full English’ Breakfast Blini additions on top.

gluten-free-blinis

As with any blini recipe, these gluten free blinis are amazing when freshly made. Having said that, they can be made ahead of time and (like shop-bought versions) are easily ‘refreshed’ by a few seconds in the microwave. And they are just as yummy!

So next time you have guests staying over, why not treat them to something a little different? ‘Full English’ Breakfast Blinis perhaps?

full-english-breakfast-blinis-recipe

OTHER GREAT BREAKFAST RECIPES ON GLUTEN FREE ALCHEMIST

  • Gluten Free Belgian Waffles
  • Healthy Breakfast Flapjack Bars
  • Cacao-Courgette (Zucchini) Breakfast Cake
  • Spiced Sweet Potato Breakfast Muffins
  • Gluten Free Breakfast Pastries
  • Quinoa Breakfast Bowl
  • Oatie Choc-Nut Breakfast Bars
  • Gluten Free Pizza Muffins
  • Or check out our dedicated gluten free Breakfast & Brunch Ideas Index
full-english-breakfast-blinis-recipe
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5 from 1 vote

The ‘Full English’ Breakfast Blinis with Gluten Free Blini Recipe

Delicious, soft oaty Blini pancakes topped with a spoonful of moist scrambled egg, a succulent, lightly fried chestnut mushroom and finally a salty bacon-wrapped crisp-roasted cocktail sausage.
Prep Time30 mins
Cook Time1 hr
Batter Proving Time2 hrs
Total Time3 hrs 30 mins
Course: Appetizer, Breakfast, Party
Cuisine: British, Gluten Free
Keyword: blinis, Full English, pancakes
Servings: 16
Calories per serving: 94.2kcal
Author: Gluten Free Alchemist – Kate Dowse

Key equipment

  • Kitchen scales
  • Mixing bowls
  • whisk
  • large flat-bottomed skillet/frying pan or baking stone
  • mixing spoon/spatula
  • oven + hob
  • roasting tin
  • table/dessert spoon for dropping batter
  • spatula
  • clean tea towel
  • frying pan
  • oven proof dish + foil (for keeping warm)
  • fork
  • non-stick saucepan
  • wooden spoon

Ingredients

Gluten Free Blinis

  • 90 g plain gluten free flour blend Gluten Free Alchemist Rice Free Blend B (see NOTES)
  • 40 g gluten free oat flour easy to make your own (see notes)
  • 2 large eggs separated (UK large)
  • 100 g full fat Greek yoghurt or plain yoghurt
  • 140 ml full fat milk or use semi skimmed with a dash of cream
  • 3 g easy bake yeast
  • pinch fine sea salt

The 'Full English' Bit (for 16 Blinis)

  • 16 raw cocktail sausages wrapped in bacon ready-wrapped mini pigs in blankets
  • 16 small closed-cup mushrooms I used Chestnut mushrooms
  • 3 large eggs or 4 medium eggs
  • dash of milk
  • knob butter
  • pinch salt, pepper & seasoning to taste
Metric – US Customary

Instructions

Gluten Free Blinis

  • In a large bowl, whisk together the flours, egg yolks, yoghurt, milk, yeast and salt until well blended. Set aside in a warm place to prove for a couple of hours (or prove in the fridge overnight (remembering to bring back to room temperature before continuing)).
  • When the batter has grown in volume by about half, whisk the egg whites in a clean bowl until stiff and then lightly fold into the batter mixture until combined.
  • Use either a large, flat-bottomed frying pan, or a baking stone and heat over a medium to low setting, until the base is hot.
  • Using a thick wad of kitchen paper to prevent burnt fingers, rub the surface with a dot of butter.
  • Drop spoonfuls (approx 1 tablespoon) of batter onto the pan surface, leaving a good gap between them (work in batches of 5 to 6) and cook until the base is golden, the surface is
    getting a slight skin and the edges are firming a little (about 50 to 60 seconds).
  • Flip over with a spatula and cook the other side until golden and just set (they should be soft, but not squidgy).
  • Remove the blinis from the pan and wrap in a clean tea towel to keep moist and warm until all are cooked.

To Make the 'Full English' Bit

  • Whilst cooking the Blinis, cook the sausages wrapped in bacon in the oven using the packet instructions (usually about 20 minutes at approx 200 C/400 F/Gas 6.
  • Remove the stalks from the mushrooms and gently fry in a little olive oil until golden. Set aside in the oven in a heat-proof dish (covered with foil) until ready to eat.
  • To make the scrambled egg, beat the egg lightly in a bowl with a dash of milk and season to taste. Add a small knob of butter. Pour into a small saucepan and gently heat, stirring frequently until the mixture has cooked and scrambled.
  • Putting it all together : Layer a blini with a teaspoon of scrambled egg, topped
    with a fried mushroom and finally a sausage wrapped in bacon. Serve and enjoy.

Notes

Gluten Free Blinis can be made ahead of time. Store in an airtight container in the fridge and warm in the microwave for a few seconds to ‘refresh’.
The flour blend used (Gluten Free Alchemist Rice-Free Mix B) can be found on the Flours and Flour Blending page on the website.
It is easy to make oat flour by blending oats into a fine powder – see Flour Blending Page link as above.
* Note: nutritional information is an estimate & may vary according to portion size/ingredient variants.
This recipe is an adaptation of a Naomi Devlin recipe

Nutrition

Calories: 94.2kcal | Carbohydrates: 7.1g | Protein: 5.7g | Fat: 5g | Saturated Fat: 1.7g | Cholesterol: 72.9mg | Sodium: 125.2mg | Potassium: 150.4mg | Fiber: 0.8g | Sugar: 1.4g | Vitamin A: 113.5IU | Calcium: 36.4mg | Iron: 0.8mg
Tried this recipe?Take a pic & tag @glutenfreealchemist on Instagram & Facebook (GFAlchemist1 : Twitter) ~ #glutenfreealchemist ~ I love seeing your posts x

© 2019-2021 Kate Dowse All Rights Reserved – Do not copy or re-publish this recipe or any part of this recipe on any other blog, on social media or in a publication without the express permission of Gluten Free Alchemist

‘Full English’ Breakfast Blinis SHARED WITH :

  • Melt in your Mouth Monday Recipe Blog Hop #440 with Make Ahead Meals for Busy Moms
  • Mix It Up Monday with Flour Me With Love
  • What’s for Dinner #130 with The Lazy Gastronome
  • Fiesta Friday #306 with Angie

This post was originally published on 4.1.2018 and updated on 9.12.2019

Previously shared (2018) with Brilliant Blog Posts with Honest Mum; Free From Fridays with Le Coin De Mel and Free From Farmhouse; Fiesta Friday #205 with Angie, The Frugal Hausfrau and Food Eat Love

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26 Comments

This page may contain affiliate links. This means that if you click on a link and go on to buy the product recommended, I will get a very small commission. You will not however be charged any more than if you went direct to the site. 

I will only ever recommend products that I actually have in my kitchen or would buy myself. 

Please note that where a recipe contains alcohol, it is NOT suitable for children. Always drink and use alcohol responsibly. For more information, see the Drink Aware website.

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Reader Interactions

Comments

  1. Helen at the Lazy Gastronome says

    10/12/2019 at 3:10 pm

    My husband and I are spending Christmas Eve in our PJs, watching movies and eating small bites. I’m making these! Thanks for sharing at the What’s for Dinner party. Have a wonderful week!

    Reply
    • GlutenFreeAlchemist says

      11/12/2019 at 12:45 pm

      You’re so welcome Helen. That sounds like the perfect Christmas Eve snack! Enjoy xx

      Reply
  2. Corina Blum says

    06/02/2018 at 7:01 am

    These look so tasty and perfect for when you want to make a breakfast that's a bit special. I think I'll be putting a baking stone on my birthday list – It would be so useful!

    Reply
    • Kate Glutenfreealchemist says

      10/02/2018 at 10:34 am

      Thanks Corina. I would absolutely recommend a Baking Stone! x

      Reply
  3. Karen Booth says

    30/01/2018 at 6:57 pm

    What a fabulous recipe Kate, so dainty and yet so hearty and comforting…I love the idea of a FEB on a blini! Karen I

    Reply
    • Kate Glutenfreealchemist says

      10/02/2018 at 10:33 am

      Thank you Karen. They were so good to eat! x

      Reply
  4. Dom says

    28/01/2018 at 11:24 am

    Just coming over here to give you some love and to tell you to bake your mums favourite cake to remember her and share it with us so we get to know her too. Sending you loads of love Dom xx

    Reply
    • Kate Glutenfreealchemist says

      10/02/2018 at 10:33 am

      Thank you Dom! That's kind of you. I have made some Italian Cookies which I have now posted, but may have to do some cake in memory for Mother's Day x

      Reply
  5. Alison says

    12/01/2018 at 10:15 pm

    I made these today, but I had a headache and didn't concentrate properly and added the 2 whole eggs, decided to leave it as instructed, then when it had risen whisked the white of one egg and added it. They were fine and had some for supper with baked tomatoes instead of toast. Will try the recipe properly next time. Looking forward to the waffle recipe and may even try and sneak an electric waffle iron past my OH who already thinks I am the gadget queen LOL (In my defence only the Spiraliser is not used as I struggle putting it together with my arthritic hands!)

    Reply
    • Kate Glutenfreealchemist says

      08/02/2018 at 11:10 am

      Thanks Alison. I'm glad they turned to well, even if your headache meant a small mistake. I think the recipe is probably quite forgiving!
      The recipe will be on its way soon….. Unfortunately it has been delayed due to a very difficult January at my end….. Rest assured it is well worth the wait. My daughter has taken to making them regularly after school before I get home too!! x

      Reply
  6. Johanna GGG says

    12/01/2018 at 12:18 pm

    These look so cute – I can just see them on a tray being taken around by a very well dressed waiter at brunch. For me the full english has to have baked beans but I think they would look very messy on your neat stack! I could imagine some veg version of this being very good however!

    Reply
    • Kate Glutenfreealchemist says

      08/02/2018 at 11:07 am

      Thanks Johanna. Mmmmm yes……. I must put 'well dressed waiter' on my shopping list. One of those would come in handy! They might even be persuaded to do the washing up! x

      Reply
  7. Angela Entwistle says

    09/01/2018 at 11:02 am

    Ooh how amazing do these look Kate! I just love them! I bet your guests were thrilled when they woke up to the aroma of these beauties cooking. And I bet they'd be absolutely delicious stacked with a vegetarian sausage too. Thankyou too for linking up with #BakingCrumbs
    Angela x

    Reply
    • Kate Glutenfreealchemist says

      08/02/2018 at 11:05 am

      Ha ha! Yes….. the guests may be thrilled, but you run the risk of them refusing to ever leave! They would be lovely with a good veggie sausage or a curl of veggie bacon x

      Reply
  8. Frugal Hausfrau says

    08/01/2018 at 9:21 pm

    I love those little oat blinis!! Fantastic! And how cool is your cast iron sheet? Looking forward to the waffles, too, as I notice someone else said!

    Happy New Year, and Thanks for sharing at Fiesta Friday!

    Mollie

    Reply
    • Kate Glutenfreealchemist says

      08/02/2018 at 11:04 am

      Thanks. The Iron Baking Stone is fab. I would definitely recommend one x

      Reply
  9. Nicole Van Hoey says

    08/01/2018 at 11:48 am

    Oh my goodness. These look delicious. I've been looking for savory breakfast ideas to make at home for a long time, too. Thanks!

    Reply
    • Kate Glutenfreealchemist says

      08/02/2018 at 11:03 am

      Thanks Nicole. Definitely a weekend breakfast this one. You need time to truly savour it! x

      Reply
  10. Monika Dabrowski says

    07/01/2018 at 9:32 am

    Happy New Year Kate! What a clever idea, your little stack looks so neat and lovely it's almost too good to eat!

    Reply
    • Kate Glutenfreealchemist says

      08/02/2018 at 11:01 am

      Thank you Monika! I am firmly of the belief that nothing looks too good to eat! x

      Reply
  11. Anonymous says

    06/01/2018 at 10:10 pm

    I've never eaten a blini but these certainly look good enough for me to give them a go. Thank you for sharing the recipe, Kate. I am very excited about a forthcoming waffle recipe. I used to love waffles in "the old days" before gluten problems hit. I don't have a waffle iron but that can be very easily remedied! Helenx

    Reply
    • Kate Glutenfreealchemist says

      08/02/2018 at 11:01 am

      Thank you Helen. The blinis are so easy to make and you can top them with just about anything. Definitely worth a try!
      The waffle recipe is on its way, but has been delayed due to a family bereavement. But keep your eyes peeled….. they should be here soon xx

      Reply
  12. Emma says

    06/01/2018 at 6:03 pm

    Ooh a baking stone sounds like a brilliant present and these look great.

    Reply
    • Kate Glutenfreealchemist says

      08/02/2018 at 10:59 am

      Thanks Emma. The Baking Stone is fab. Would definitely recommend one x

      Reply
  13. [email protected] says

    04/01/2018 at 9:37 pm

    I have never made blinis and they are so cute and so popular at the moment. Perfect for entertaining, you have made them so well (as you do with all your food!). What a great idea a full english on a blini. Happy new year!

    Reply
    • Kate Glutenfreealchemist says

      08/02/2018 at 10:59 am

      Thanks Alida. Yes they are absolutely perfect for entertaining. And very versatile too x

      Reply

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Welcome to Gluten Free Alchemist.
I’m Kate – gluten free recipe developer, traveller, photographer, blogger and mum to a Coeliac teenager… living Coeliac life without limits.
Join our family journey as I share recipe and travel adventures and as we support each other in overcoming life’s Coeliac hurdles. Read More…

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