These pancakes are so very simple and yummy. I threw them together one night when I hadn't prepared anything for dinner and the kids were going crazy. Pancakes themselves are just flour and milk, so I upped the protein content of these with an egg and some ricotta, which helped me feel ok about feeding the kids pancakes for dinner! They were devoured and made the little tummies in our home very happy.

• 1 cup spelt flour – or gluten free flour if necessary
• 1 heaped tsp baking powder
• 2/3 cup oat milk
• 1 egg
• ½ medium zucchini grated
• ½  cup corn kernels, fresh or tinned
• ½ cup smooth ricotta
• A pinch of salt and pepper
•  
  Heat a fry pan on the stove top whilst you make the pancake mix. If your fry pan isn't hot your first pancake will most likely be a flop.
  Mix the dry ingredients together with the milk, egg and ricotta until smooth and there are no lumps. If the mixture is a bit runny add in some extra flour, and if it is a little dry add some extra milk. Add in the zucchini and corn and mix well.
  ​
  Cook each pancake until bubbles form on the surface and then flip over, cooking approx. a further 1 minute.
  I didn’t have any tasty cheese when I made these, but if you do have some this would be a good addition. You can serve them with extra ricotta on top and tomato, with some bacon and mushrooms or even just as they are for a tasty snack.                                                                                                                                                                                          I actually put a small amount of maple syrup on these for my little particular eater and she happily ate them. I don’t recommend this unless you have trouble getting your little ones to eat anything that isn't yogurt, toast or cheese! Anyone with me there? I have one babe who eats everything, and another who is quite the challenge. If I let her eat white rice for every meal she would be mightily happy! 

          These pancakes are perfect for breakfast or a snack too, have them anyway you like. 

          Big love,

          Ally xx

Last night I had 3 punnets of strawberries in my fridge, and 500gm of ricotta. Both were almost about ready to go off. So what did I do? Made a strawberry cheescake slice of course! This recipe is so yummy, and I gained inspiration for it from Wholefood Simply. If you haven't checked out Wholefood Simply yet, go do it now! 

Ingredients:
Base Layer:
1 cup macadamia's
8 large juicy medjool dates

Strawberry cheesecake layer:
250gm fresh strawberries
250gm fresh ricotta
1 cup coconut flakes
1 to 2 tbsp maple syrup - you may not need this if your strawberries are very sweet
1 tsp vanilla essence

Method:
In your thermomix (or food processor) place the macadamia's and dates. Process for 10 seconds on speed 6. This left some chunky nut pieces, so if you want it smoother keep processing to your desired consistency. Spread this mixture over the base of a lined slice tray and pop it in the freezer to set whilst you make the top layer.

For the top strawberry layer, place all of the ingredients into your thermomix. Blend for 10 seconds on speed 5. Again this left some texture in the mixture, so if you want it very smooth just keep processing until you get it how you want it. Spread this layer over the base, and pop back into the freezer for at least 1 hour to set. 
Slice and enjoy :)

This is so yummy and I hope you enjoy it too xx