Dark Buckwheat Blini with Blueberries

Ingredients

• 1 1/2 cups (180 g) buckwheat flour
• 1 cup (240 g) low-fat ricotta
• 4 large eggs (200 g)
• 1 1/3 cups (320 ml) unsweetened almond milk
• 2 tsp (9 g) sodium-free baking powder
• 2 cups (280 g) blueberries
• 1 tsp (3 g) ground cinnamon
• 1 tsp (5 ml) olive oil, for the pan
• 1 1/2 tbsp (28 g) maple syrup
• 1 tbsp (15 ml) lemon juice

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Method

1. Whisk the flour, baking powder and cinnamon, then blend in the eggs, ricotta and milk with a stick blender to a batter that pours like cream. Rest 10 minutes.
2. Cook small rounds, a scant ladle each, in a pan brushed with a little of the oil, over medium heat, dropping berries onto each as it sets.
3. Flip after 90 seconds, when the surface has gone matt, and give them a minute more.
4. Stack, pour the maple syrup over while they are hot and squeeze the lemon juice over the berries.