Buckwheat Blinis With Ricotta and Blueberries

Healthy dessert. Topping this with a sugar-free jam is also nice with the ricotta. - Low GI

• Ready In: 20 mins
• Yields: 25-30 blinis

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.