Ricotta hotcakes

Makes 8

Ingredients

250 g tub of smooth ricotta

1 egg

300ml milk

1 tsp baking powder

1 cup of white spelt flour or gluten free flour

Method

Whisk until smooth, but do not over mix or they will toughen. Lightly oil or butter a non-stick pan on a medium to low heat.  Using a ladle or large spoon pour in 2 x 5cm diameter pancakes. When bubbles appear on the top flip over and cook the other side for another minute. Continue this with the rest of the mix. You should get 8. 

Serve the hotcakes with maple syrup a dollop of greek yoghurt and some berries or banana.

You can also make mini ones as pikelets and pop in a lunch box sandwiched with butter and/or jam or cream cheese. You can also use these for savoury and top with smoked salmon, avocado etc

Strawberry, almond and coconut pikelets

Serves 2- makes 8 small pikelets

Ingredients

3 tbsp blanched almond flour

3 tbsp shredded coconut

1 tsp vanilla extract

½ tsp baking powder

2 eggs

Strawberries, sliced and some for garnish

Method

Whisk altogether then place 1tbsp of the mix in a buttered pan, on a medium heat. Once the mix is in the pan place some of the sliced strawberries on top. Cook until golden brown and then turn over and cook the other side. Serve with maple syrup, cream and extra strawberries.

Coconut flour and chocolate pancakes

Makes 4 small pancakes-serves 1

these are gluten, grain and can be dairy free if you use coconut oil in place of the butter.

Ingredients

2 eggs

1 heaped tbsp. coconut flour

2 tsp raw cacao/cocoa powder

Method

Whisk altogether, should be a thick batter, if it is too thin add a little more flour, if it is too thick add a little milk or water. In a large pan heat a little butter then spoon the mix in and form 4 pancakes. Cook 1-2 minutes on each side until golden brown. Serve with honey, maple syrup, rice malt syrup, cream, butter, banana, berries etc…

Chocolate crepes/pancakes with banana & cashew cream

Gluten-free

Serve 1-2

¼ cup of gluten-free flour

2 tsp raw cacao powder/cocoa powder

1 egg

1-2 tbsp milk or milk alternative

1 tsp approx. of your favourite sweetener

Method

In a medium bowl put the flour, cacao, sugar and egg, mix well. Add 1 tbsp milk for more of a pancake consistency. For more of a crepe consistancy use about 2 tbsp (mix should be quite runny.

On a medium heat in a large pan put in a little butter and swirl to coat the pan. Pour in your pancake mix and swirl to evenly coat the pan. If the mix is a thicker one it is harder to swirl. Cook for about one minute then turn over for another minute. You can make 2-4 smaller ones if you want to stack them.

Serve with maple syrup, cream, banana etc…

Serving suggestion roll up with banana and cashew cream

Cashew Cream

 Makes 1 cup

This can be used as a crepe filling or cake filling (using less liquid)

This makes a nice substitute for yoghurt to top your breakfast with.

To get that yoghurt tang use ½ tsp of lemon juice per tbsp. of cashew cream.

½ cup raw cashew nuts

2 cups of hot water

1 medjool date, pitted. You can leave out the date if you want to use it in a savory dish.

Method

Soak nuts for half an hour then drain, reserving ½ cup of the liquid. Process the nuts, liquid and date until very smooth and creamy. To use as a cake filling or similar you can use less liquid and maybe use another date. You could add some cacao if you want a chocolate hit!