Place buckwheat in a dry saucepan over medium heat. Cook, shaking the pan, for 3-4 minutes or until fragrant and toasted. Remove from heat and cool completely.
Sift flour and baking powder into a bowl with the sugar. Whisk whole eggs, milk, oil and vanilla together in a second bowl, then stir through dry ingredients. Whisk eggwhites to medium peaks in a third bowl and fold through the batter. Fold through the ricotta and one-third blueberries.
Heat 1 tsp coconut oil in a crepe pan or non-stick frypan over medium-low heat. Add 1/2 heaped cup batter to the pan, swirling pan to create a 15cm hotcake. Cook for 2-3 minutes each side or until golden and cooked through. Keep warm.
Repeat with remaining coconut oil and batter to make 8 hotcakes.
When ready to serve, place hotcakes on serving plates and top with toasted buckwheat, toasted almond, maple syrup, cream, icing sugar and remaining 200g blueberries.
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