Buckwheat Blinis With Ricotta and Blueberries |
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Prep Time: 10 Minutes Cook Time: 10 Minutes |
Ready In: 20 Minutes Servings: 6 |
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Healthy dessert. Topping this with a sugar-free jam is also nice with the ricotta. - Low GI Ingredients:
1 cup buckwheat flour |
1/4 cup whole wheat flour |
1 1/2 teaspoons baking powder |
2 tablespoons raw sugar |
2 eggs, light beaten |
1 cup buttermilk |
1 teaspoon vanilla extract |
olive oil flavored cooking spray |
low-fat ricotta cheese, to serve |
fresh blueberries, to serve |
Directions:
1. Combine the flours, baking powder and sugar in a mixing bowl. Make a well in the center and pour in the eggs, buttermilk and vanilla, and whisk until smooth.
2. Add a little more milk if the batter is too thick.
3. Heat a frying pan over medium heat and lightly spray with oil. Drop the batter bt the tablesppon in batches, into the pan and cook for 1-2 minutes each side, or until the blinis are golden.
4. Serve topped with a tbsp of ricotta and a few blueberries.
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