Creamy and light these protein packed little pancakes are perfect for sustaining energy levels through the day.  Using buckwheat flour provides a wealth of minerals and fibre while the combination of mixed berries is a perfect way to cram in antioxidant rich fruits.  Nutrient dense these little pancakes are from one of my wonderful healthy recipe books Top 100 Finger Food Recipes designed with small children in mind or those who love little healthy snack ideas.


Berry Ricotta Blinis with Berry Compote


Difficulty – Information to follow soon.

Time – Information to follow soon.

Serves – Makes 8-10 blinis

What’s good about it?

Information to follow soon.


  1. Mix together the flours and baking powder in a bowl.  Make a well in the centre then beat in the egg yolks and gradually whisk in the milk.  Add the ricotta and beat thoroughly.
  2. Gently stir in the frozen berries.
  3. In a separate bowl whisk the egg whites until they form stiff peaks.  Add a spoonful to the ricotta mixture to loosen and then fold in the rest with a metal spoon.
  4. Heat the oil in a frying pan.  Place dessert-spoonfuls of the batter into the pan to form little pancakes. Cook on one side for 2 minutes until little bubbles appear.  Flip over and cook for a further minute until golden.  Keep warm while you repeat with the remaining batter.
  5. Place the berries and xylitol in a pan and warm through.
  6. Serve the pancakes with the berries drizzled over . Top if wished with a few toasted nuts and spoonful of yogurt.

Did you Know?

Information to follow soon.


Preparation time 15 minutes

Cooking time 5 minutes

Storage:  Leftover pancakes will keep in the fridge for 1-2 days.  The cherry sauce will keep in the fridge for 2-3 days.

  • 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