This is the pancake recipe he makes without thinking. No weighing, no fuss—just a bowl, a whisk, and instinct.

The cream goes on first, always. It’s whipped, chilled, and ready by the time the pancakes hit the pan. Then a thin layer of jam or honey, fruit, and a quick roll while everything is still warm.

Simple, reliable, and one we come back to again and again.

Why This Recipe Works

Gluten-free but still soft and flexible.
Lactose-free without losing richness.
No resting time needed Makes thin, rollable pancakes (perfect for filling).
Comes together in minutes.

Ingredient Notes

Gluten-free flour: Use a plain/all-purpose blend (not bread flour).
Milk: Adjust slightly if batter feels too thick.
Vanilla sugar: Can swap for ½ tsp vanilla extract.
Butter: Adds flavour—don’t skip it.

How To Serve

Best eaten warm, straight from the pan.
Spread a little strawberry jam or honey inside before adding the fruit and rolling
Add raspberries for extra brightness.
A light drizzle of maple syrup works if you want it sweeter.
Or keep it simple—fruit and cream is enough.

Storage

Store pancakes in the fridge for up to 3 days.
Reheat gently in a pan or microwave.
Cream is best whipped fresh.

The Viking’s Banana & Blueberry Pancakes

Soft pancakes rolled with banana and blueberries, served with cream and a little jam or honey.

Print Recipe Pin Recipe

Prep Time 10

Cook Time 20

Total Time 30

Servings: 10 pancakes

Course: Breakfast

Ingredients Method Notes

Ingredients

For The Pancakes

250 ml lactose-free milk
4 eggs
120 g gluten-free plain flour
15 g sugar
1 tsp vanilla sugar
pinch of salt
lactose-free butter, for frying

For Serving

200 ml lactose-free double cream
sliced banana
blueberries
raspberries or strawberries (optional)
strawberry jam or honey
icing sugar (opitonal)

Method

Whip The Cream

Whisk the cream to soft peaks and place in the fridge.

Make The Batter

Whisk together the eggs and milk. Add the flour, sugar, vanilla sugar, and salt, then whisk until smooth and pourable.

Cook The Pancakes

Heat a pan with a little butter. Pour in enough batter to coat the pan thinly. Cook until lightly golden, then flip and cook the other side. Repeat.

Fill And Roll

Spread a little jam or honey over each pancake. Add banana and blueberries, then roll while still warm.

Serve

Serve with a generous spoonful of cream and extra berries. Dust lightly with icing sugar if you like.

Notes

The batter should be thin—add a splash more milk if needed
Best eaten warm, but they reheat well the next day
Any honey works well here