Gluten-free Blinis with Pineapple Salsa
Prep time
Cook time
Total time
This recipe was submitted by Becca Buckley, as an entry in the Go Dairy Free / So Delicious Dairy Free 3-Course Recipe Contest.
  • ½ fresh pineapple, peeled, cored and finely diced
  • 2 tablespoon minced cilantro
  • Zest of 1 lime
  • ½ tablespoon fresh lime juice
  • Pinch of cayenne pepper
  • ¼ cup toasted macadamia nuts, chopped
  1. Combine salsa ingredients together.
  2. Preheat oven to 200ºF.
  3. Combine sorghum flour, potato starch, xanthan gum, sugar, cornstarch, baking powder, salt, and baking soda in small bowl. In separate medium-sized bowl, whisk yogurt, and vanilla together. Gently fold flour mixture into yogurt until incorporated.
  4. Heat 2 teaspoons of margarine in a large skillet over medium-low heat until margarine sizzles. Place tablespoon amounts of batter evenly in a skillet (I prefer using a cookie scooper), cover, and cook for about 2 minutes (covering the pan creates an oven that helps set the tops and make them easier to flip). Tops should appear dry, bottom should be golden brown.
  5. Gently flip blinis and cook, uncovered, until bottom is gold brown, about a minute. Transfer to wire rack. Place rack on a sheet pan and place pan in oven to keep warm. Repeat with remaining batter, using remaining margarine as needed.
  6. To serve, place about a teaspoon of yogurt on top of each blini and top that with a spoonful of the pineapple salsa.
Recipe by Go Dairy Free at