Oat Blinis with
poached berries

Oat Blinis with Poached Berries


  1. Place the flours in a food processor with the oats, xanthum gum, xylitol, baking powder and lemon zest. Pulse lightly to break up the oats.

  2. In a separate bowl, mix together the egg yolks and milk. Pour into the food processor and beat to form a thick batter.

  3. Whisk the egg whites until stiff. Fold them into the batter.

  4. Heat the coconut butter in a frying pan. Place about 4-5 spoonfuls of the batter in the pan, spacing well apart and cook for 2-3 minutes on each side until golden. Remove from the pan and keep warm while you cook the remaining batter.

  5. Meanwhile place the berries in a pan with the xylitol and cinnamon stick. Simmer gently for 5 minutes until softened adding a tablespoon of water if needed.

  6. Serve the pancakes with the poached berries.

Serves: 4
Preparation time: 15 mins
Cooking time: 15 mins
Difficulty level: Medium
Recipe by
Christine Bailey


  • 75g / 3 oz brown rice flour

  • 30g / 1 oz potato flour

  • 100g / 3 ½ oz Nairn’s Gluten Free Porridge Oats

  • 1tsp xanthum gum

  • 2tbsp xylitol

  • 2tsp baking powder

  • Zest of 1 lemon

  • 2 eggs, separated

  • 200ml milk or milk alternative

  • 1tbsp coconut butter


  • 250g /10oz mixed berries – fresh or frozen

  • 1tbsp xylitol

  • 1 cinnamon stick

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