Super delicious Lemon Blueberry Ricotta Pancakes that the whole family will enjoy!
Suitable for babies 7-8m+ (if no dairy and egg allergies)
These are one of out favourite pancakes to make, the texture is thicker than normal pancakes but I think they are delicious like that and Lilbro munched 1.5 pancakes before his older brother even started! Hahaha 😂
My older toddler son loves his pancakes with honey and so do I.
- 2 eggs
- 250g ricotta
- 1/2 cup freshly squeezed lemon juice
- 2 teaspoons vanilla powder / extract
- 1/2 cup milk
- 1 cup oat flour (or flour of your choice)
- 2 tbsp maple syrup (or honey, cane sugar, coconut sugar or anyone of your choice and add more for a sweeter taste)
- 2 tsp baking powder
- 1/2 tsp baking soda
- pinch of pink salt
- 1 cup of fresh blueberries (frozen are fine too but let them thaw before cooking)
- coconut / oluve oil for frying
- In a dry bowl, add the flour, baking powder, baking soda, salt and sugar (if you use dry sweetener). In a wet bowl add eggs, milk, ricotta, lemon juice, vanilla extract or powder, maple syrup (if you use wet sweetener) and gently whisk together.
- Sift in the flour mixture and mix until just combined. Don’t over beat the batter. It will be thicker than normal pancake batter. Gently fold in the blueberries.
- Heat up a nonstick pan over low-medium heat. Grease with a small amount of coconut oil and pour one heap of table spoon of the batter onto the pan, add more if you want your pancakes bigger. Fry until golden and set on the underside, gently flip and cook the other side until browned and cooked through. Repeat with remaining batter.
- Serve with extra blueberries, maple syrup, honey or any toppings of your choice.
We ate our ones with honey and they were super delicious!
Did you know that chia seeds are great to make jam? So instead of using loads of sugar like in the traditional way you can just used a few table spoons of chia seeds. Once they are soaked in any kind of liquid, the seeds will expand and thicken the liquid which makes them a perfect ingredient to make jams.
However, unlike the traditional jam this one is best to consume withing a week. I would recommend to do half of my recipe to try out first to see whether you like it or not.
I have used raspberry as that’s my favourite berry and I eat it more than my son. 😄
If you want to make it for your kids then I would go for blueberry or strawberry or something that is less seedy.
I can just eat it like that on its own. It tastes like a dessert to me! 😂 The first time I made it turned out a bit on the sour side but still delicious for me but my todlder son spitted it out and was very upset and started crying for jam. He meant his grandma’s homemade jam. Hahaha!
After a few tries I’ve finally got the measurements right! Yeah! 😄💪
It’s very simple to make and you only need 4 ingredients!
It’s so quick to make and you can enjoy it the next day with bread, toast, pancakes, smoothie, ice cream, really with anything you want because it tastes so delicious!
Toddler J approved but I know he still prefers his grandma’s jam because it’s sweeter. 😝
2 cups raspberries (I used frozen. Thaw before cooking) or other berries
3 tbsp chia seeds
3 tbsp maple syrup (add more for a sweeter taste)
1 vanilla pod – split the middle and take the inside out (or 1/2 tsp vanilla essence / powder)
1. If you are using frozen raspberries like me, then wait until they are fully thawed. Add them to a pot and heat up until you start seeing little bubbles then turn down the heat. If you like your jam chunky (like me) then don’t mash the raspberrie, if not then mash them with a spoon.
2. Set aside and let it cool down completely. Then add chia seeds, maple syrup and vanilla. Give it a good mix. Stir again after a few minutes to separate the chia and vanilla otherwise you may get little chunks.
3. Pour the jam into a food jar / plastic container and close tightly with the lid.
4. Enjoy it the next day with bread, pancakes, smoothie, Ice cream really with anything you want because it tastes so good! 😋
5. Consume within a week. It didn’t last this long in our household! 😄
This smoothie is loaded with nutrients that have important benefits for your body and brain. It’s packed antioxidants, zinc, potassium, vitamins the list is too long to mention! You can easily adapt to your baby / toddler’s diet
Served 2 small bowls.
- 1 cup of kale leaves (stalks removed, steam for 10 minutes first for younger babies)
- 1 cup blueberries
- 1/2 cup frozen raspberries
- 1/2 ripe banana (my one was very brown 😄)
- 2 medjool dates (soaked in hot water for 10 minutes and drain and cut into smaller bits) – optional for babies & toddlers
- 2 tbsp grounded roasted flaxseeds or 1 tbsp roasted flaxseeds
- 1 tsp chia seeds
- 1 1/2 cups of liquid of your choice (I used 1 cup water 1/2 cup cashew milk)
slices of banana (the other half)
katschiajam (click to see full recipe)
Put everything in a high power blender and blend for 1 minute or so. For younger babies use 1 whole banana instead of dates.
Pizza toast is one of my favourite afternoon / after school snack as as kid! The topping for this dish is endless, you can’t go wrong! This is suitable for vegetarian and vegan if you omit goat cheese. 🙂
Whenever we have guests over, I sometimes make these as starters or bruschetta and they were a hit every time! 👍👍👍
I have only used 1.5 rye bread roll as lilbro C wanted and screaming for the other half! 🙈. He then deconstructed the whole piece and ate all of it! Yeah! Toddler J had 2 pieces and mami the left over. 😂. They were so yummy!
- 1 heap cup of fresh basil leaves
- 3 tbsp olive oil
- 1 garlic (roughly chopped)
- cherry tomatoes (sliced)
- bread (I used rye bread rolls, you use any type of bread. ciabatta is great too then you’ll get a bruschetta type)
- goat cheese (grated)
- pinch of salt
Slice the bread rolks in slices approximately 2cm thick. You can use bread rolls, toast bread or ciabbatta bread.
Prepare the basil.
Preheat oven to 200°C with the pizza stone inside. Place basil, chopped garlic, oil and salt in a blender.
Blend until you reach a saucy consistency. Add more oil to make it more saucy, if needed. Can be made ahead, put it in a sealed jar/container and refrigerate up to 2 days.
Spread the basil sauce over the bread slices evenly. Place the bread slices on a hot pizza stone if you have one, if not on baking tray covered with a baking sheet. Spread the basil mixture over the bread slices and bake for 5 mins. This is to cook the garlic.
Take out and sprinkle with goat cheese and cover with slices of tomatoes. Put them back in the oven and bake for another 5-7 minutes.
Serve warm. For adults sprinkle with salt & pepper.
First week back to daycare for the kids went really well. I was worried that Lilbro C would start crying again but he was actually really happy to be back! Yay! 👍
Things are slowly returning to normality at home which means I’ll more time to post my recipes! 😄 Stay tuned people I have some really awesome recipes coming up! 😉
My first recipe post in 2016 is a vegan dish! I have started following more and more vegan accounts lately and not because I want to convert (hubby would divorce me if I did! lol 😂 ) but it’s because all the recipes that I have seen just look so mouthwatering!
So today I thought I’d do a vegan version of my Mushroom Carbonara. Oh boy in tasted soooo goooood! I have substituted dairy cream with my homemade cashew nut cream.
Just so my hubby doesn’t feel meat deprived I added left over turkey breast from yesterday at the end for him and toddler J. Lilbro C couldn’t get enough of it!
Consult your paediatrician first if you are unsure about giving nut cream to your baby. The latest research has shown that it’s better to give nuts to babies earlier better than later, providing no nut allergy in the family.
- 250gr brown champion or other mushrooms (sliced but not so thin)
- 3 garlic cloves (finely chopped)
- 2 tbsp fresh thyme leaves
- 1 large shallot / small onion (finely chopped)
- 1 cup vegetable stock (homemade or choose low salt)
- 3/4 cup cashew nut cream (add more to get a creamier taste)
- 1 tsp light soya sauce
- 2 tsp worcester sauce (can be substituted with fresh lemon juice)
- 1 tbsp coconut oil
- salt & pepper to taste (no salt for babies under 12 months old)
- 250gr spaghetti
- Roast the mushrooms in a non stick frying pan over medium heat without oil until they are nice & plump. Remove from the pan. Boil the spaghett until al dente (slightly hard in the middle).
- Melt coconut oil in the same pan, add shallot and garlic. Sauté until the shallot is golden brown. Add thyme, stir for 10 seconds then add broth, cashew nut milk, soya sauce, worcester sauce, salt & pepper.
- Add the spaghetti to that sauce, mix well and serve immediately. Or serve with any type of pasta.
Enjoy! Kat xxx