As soon as the sun comes out, my eating habits change completely. How about you? As of this weekend just gone, I’ve migrated from my winter warmer soups and porridges, and I’m now craving salads, smoothies, and sweet sweet fruits!
This Berry Bright Blinis recipe is the first summery recipe that I’ve made this year – and may they continue along with the sunshine! I’m starting to see more British berries coming back to shops and markets now, including the strawberries and raspberries included in this post. The best thing about berries is that these sweet, juicy gems are packed full of antioxidants and anthocyanidins that boost brain and body function, and are naturally low in sugar despite their taste. If you need a quick reminder of when berries are at their best, or even more recipes to use them in, I’d recommend the Seasonal Berries site.
To add to the title’s wonderful alliteration, these blinis have a banana base, and this recipe is wholly plantbased and made with regular kitchen-cupboard ingredients. Enjoy!
Berry Bright Blinis Recipe
Serves 2
2 ripe bananas
200ml plantbased milk
1 tbsp coconut oil
1 tsp ground cinnamon
1 tsp vanilla essence
100g buckwheat flour (plain can be substituted)
30g oats
10g desiccated coconut
Handful of fresh raspberries
Handful of fresh strawberries
- In a food processor, add your bananas, milk, oil, cinnamon and vanilla
- Blend until smooth
- Now add your flour, oats and coconut
- Blend again until the mixture is thick and even
- In a frying pan (I use a ceramic pan), heat a little coconut oil and then add 2-3 spoonfuls of the blini mixture to the pan
- Cook on one side until solid, then flip
- Once cooked on both sides, slide out and go for the next one!
- In the meantime, slice up some berries, and if you’d like a quick and natural compôte, mush a few raspberries through a sieve
- Once all your blinis are ready, stack, top with fruit and drizzle over your compôte
This post is sponsored by Seasonal Berries.
