serves / makes 4
25 prep time
25 mins cooking time
Description
Ok, so I love pancakes, I love ice-cream and what better compliment to ice-cream than strawberries and chocolate sauce.
This recipe combines all of these and is completely gluten and dairy free.
Fill your pancake baskets with whatever you fancy.
Enjoy!
Ingredients
For the pancake baskets:
- 150g gluten free plain flour
- 1 teaspoon xanthan gum
- 300ml rice, almond or soya milk
- 2 eggs
- 1 tablespoon caster sugar
For the dairy free ice-cream:
- 5 egg yolks
- 50g caster sugar
- 500ml dairy free milk
- 250ml dairy free cream
- vanilla extract or vanilla pod
For decorating:
- 16 strawberries, sliced
- dairy free chocolate sauce
Method
To make the pancake baskets:
- Preheat the oven to 180 oC
- Combine all the ingredients in a bowl or wide jug
- Beat well until smooth
- Heat a drizzle of olive oil in a small frying pan
- Pour the batter into the pan and cook on both sides for about 2 minutes over a medium heat
- Flip the pancakes when small bubbles appear
- Drape the pancake over a small bowl or ramekin
- Bake in the centre of the oven for 20 minutes
- Remove from the oven and lift the baskets off the bowls
- Leave to cool
To make the dairy free ice-cream:
- Whip the egg yolks, vanilla and sugar together until thick and creamy
- Place the milk into a medium sized saucepan and bring to the boil
- Add the milk to the eggs and sugar while stirring continuously
- Return to the pan and cook over a low heat until thickened
- Remove from the heat and allow to cool
- Chill in the fridge
- Churn in an ice-cream maker for 20 minutes or place in the freezer
To decorate:
- Fill the basket with two scoops of vanilla ice-cream
- Place sliced strawberries and drizzle with dairy free chocolate sauce
