Berry Ricotta Blinis with Berry Compote – Christine Bailey
Creamy and light these protein packed little pancakes are perfect for sustaining energy levels through the day. Using buckwheat flour provides a wealth of miner
Recipe Saint is a recipe index: we list the ingredients so you can search, save and plan. The full method, times and servings are on the publisher's page at christinebailey.co.uk.
Ingredients
- 125g /4 ½ oz / 1 cup gluten free flour mix
- 75g / 3oz / scant 2/3 cup buckwheat flour
- 2tsp baking powder
- 2 free range eggs, separated
- 150-175ml (5-6floz) / scant 2/3 cup full fat milk
- 200g / 7oz ricotta cheese
- 60g /2oz frozen mixed berries
- 1tbsp coconut butter or butter
- 75g / 3oz fresh or frozen mixed berries, defrosted
- 1tbsp coconut sugar
- Handful of toasted pistachio nuts and natural yogurt – optional to serve
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