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 (9.2 g) sodium-free baking powder
• 2 cups (280 g) blueberries
• 1 1/2 tbsp (28 g) maple syrup
• 1 tsp (2.6 g) ground cinnamon

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Method

1. Whisk the flour, baking powder and cinnamon, then blend in the eggs, ricotta and milk to a batter that pours like cream. Rest 10 minutes.
2. Cook small rounds, a scant ladle each, in a lightly oiled pan 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, and pour the maple syrup over while they are hot.