I can't express to you how excited I am about this recipe! I attempted making a different batch of Gluten Free pancakes the other day, using Coconut Flour, and it was a total fail. These ones however, were definitely a success! I asked via Instagram last weekend for peoples GF pancake recipes, and I was flooded with comments and messages with SO many different recipes to try! One of them was this one, and I'm really happy with it. I found the recipe here, but I decided to halve it.

Gluten Free food is something we've never really had to deal with, so it's been a bit of a learning curve. For at least six months now, April's skin has been getting really dry. It's been getting worse and worse, and no creams have helped. We took her to the doctor and was told that she's got eczema. They gave us a script for not one, but TWO large tubes of Steroid cream. She said that Aprils skin was quite bad, so we'd need a lot of it. It was covering her body!

We weren't too keen to actually use the Steroid cream on her, so as well as keeping up with soothing lotions, we popped her on a pro-biotic, and we've altered her diet to see if that helps. She is currently on a Gluten and Dairy Free diet, and that actually seems to be working! Her skin has improved dramatically, and thank goodness, because prior to the last week, every time I changed her nappy I wanted to cry!

Our poor little April just wants to eat everything that her big sister eats, but unfortunately she can't anymore! She is a little fuss-pot, so finding food that she will actually eat has been hard. I am pleased to say though, she LOVES these mini pancakes! They are filling, gluten free, dairy free, refined sugar free, low GI and totally healthy for her. They are such a good size for her too, like little pikelets. I whipped this batch up and cooked them, all whilst carrying April on my hip the entire time! So easy.

Definitely give these a go!

INGREDIENTS
1/2 cup of Oats
2 Eggs
1 Banana

TOPPINGS
1/2 Banana
Maple Syrup

First mill the Oats. I used my Thermo (speed 10 for 5-10 seconds) but you can use a food processor. Add your banana and eggs, and blend together (speed 6 for 30 seconds). Scrape down from sides if you need, and blend for another few seconds. Pour mixture out into a bowl and wait a few minutes for it to thicken slightly.

Pop a frying pan on medium-high heat. Oil the pan in whichever way you prefer. Add two tablespoons of batter onto the pan to make one pancake. Spread the mixture into a circular shape with the back of the spoon. Cook a couple at a time. Fry for approximately 30-60 seconds on each side, or until they go golden.

Serve with desired toppings!
Lots of possibilities with this recipe. I think I'll try some blueberries in my next batch! Let me know how you go.

- A M Y  D A V I S

I have become totally obsessed with Scrunchies! Has anyone else noticed that they are all over Pinterest at the moment?! I really love some of the fabric I have sitting in my stash, and realised I had more than enough materials to make a little selection of Scrunchies for both Isla and I, so I got right to it.

Over a year ago now, I bought these gorgeous little Silicone Ice Cream Moulds from Alyce Alexandra's. I'm a little embarrassed to say that it's taken me THIS LONG to actually get them out and use them! I was afraid that I wouldn't be able to make anything good enough with them to do them justice, and I didn't want to waste the wooden sticks that come with it. How silly is that?!

I'm so, so glad that I finally worked up the courage to use them, and I'm over the moon with how these turned out!! They are delicious, and made with healthy ingredients. We will definitely be making them more and more as we head into this summer weather! Bring on the December heat.
I decided to try the Snickers Mousse recipe in the moulds as a base, but popped a banana in too. Side note - I was delighted that the mixture filled up 6 Ice Creams PERFECTLY. Then I drizzled over a Chocolate sauce, and sprinkled on some Crushed Peanuts.

Yum, yum, yum. Definitely give this one a go. You'll need Silicone Ice Cream Moulds, and wooden sticks.

INGREDIENTS
Snickers Ice Cream:
1 Large Banana
1 cup of cold solid Coconut Cream
3 tablespoons of Natural Peanut Butter
1 tablespoon of Honey
1 tablespoon of Maple Syrup
1 tablespoon Cocoa or Raw Cacao
1 teaspoon of Vanilla Extract
Pinch of Salt

Chocolate Sauce:
1 tablespoon of Coconut Oil (melted)
1 1/2 tablespoons of Cocoa or Raw Cacao
1 tablespoon of Maple Syrup
1 tablespoon of Honey
Pinch of Salt

Topping:
Crushed Peanuts

These are super easy to make, but there is some time involved, because you'll need the Ice Creams to set before you can remove them from your moulds. Okay, here goes.

Get out your silicone moulds, and pop the little wooden sticks in. If you've bought the moulds from the TM Shop, and it's your first time using them, you'll notice that the spot where you insert the wooden sticks is thinly sealed. Just get a sharp knife and carefully poke a small hole through, just enough so that you'll be able to insert your wooden stick.

Blend up all your Ice Cream ingredients really well, until it's smooth. I used my Thermomix, but you can use a high speed blender or food processor. Once blended well, pour your mixture into 6 silicone moulds. As a general rule, I like to put the silicone moulds on top of a thin chopping board before filling them, just to make transferring them to the freezer that little bit easier. This should fill them up just about perfectly! Pop the Ice Creams into the freezer overnight.

Once they have hardened up, remove them from the moulds carefully and pop them on a tray or chopping board lined with baking paper. Then pop them back into the freezer until your Chocolate Sauce is ready for drizzling.

Mix together your Chocolate Sauce ingredients. If your coconut oil is solid, put it in a little milk pan over the stove on low heat to melt it. Once melted, remove it from the stove and add the rest of the ingredients, mixing them together to combine.

Keep stirring it until you find a good sauce thickness for drizzling over the Ice Creams. As the sauce cools, it thickens up. If it gets too thick, pop it back on heat for a minute, to thin it out a little. When you let it run off your spoon, you want it to be like a thick honey texture.

Once you're happy with the thickness, take your Ice Creams out of the freezer. Drizzle your sauce over the Ice Creams, in any way you like. Depending how much you want to cover them, you might have some sauce left over. Sprinkle on your Crushed Peanuts, and pop your Ice Creams back into the freezer for 5 - 10 minutes.
Handy tip - you can just pour out any left over sauce onto a tray lined with baking paper and pop it in the freezer for 5 - 10 minutes. YUM.
Also.. can we just take a moment to admire how adorable the Silicone Moulds are?! It's the sweetest little shape, and actually a really good treat size. There are 3 Ice Creams per mould, and I bought 2 of the moulds. So that gives me 6 Ice Creams in total!

Alyce Alexandra has heaps of nifty little accessories and some great recipes. Definitely go check her out, and get yourself something.

Some things on my list are:
- Dariole Moulds (I am already dreaming up the possibilities with these ones!)
- Heart Ice Cream Moulds
- TM Blade Brush  (This one would seriously be so handy!!)
- Bar Moulds
- Spoon Spatula (Again, SO handy!)
- Appliance Mat (I'm always nervous about protecting my Thermo scales!)
- Linen Apron (I've always wanted a cute linen apron!)

Okay. Go get started! I want to see your finished Ice Creams, so tag me! X

- A M Y  D A V I S