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Preheat the oven to 350°F. In a small pot, bring currants, vinegar and 2 tablespoons water to a boil, cover and set aside off of the heat for 10 minutes. Meanwhile, whisk together almondmilk and 1/2 cup of the squash in a medium bowl, and then whisk in pancake mix and pecans.
For each blini, spoon 1 generous tablespoon batter onto a parchment paper-lined baking sheet, spacing them about 2 inches apart. Using the back of a spoon, spread into (2 1/2-inch) circles. Bake until cooked through and dried out on top, 13 to 15 minutes.
Drain currants and toss in a bowl with parsley. Stir salt into remaining squash. Spread 1 teaspoon of squash on each blini, and then top with currant mixture and serve.