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The Viking’s Banana & Blueberry Pancakes

Soft pancakes rolled with banana and blueberries, served with cream and a little jam or honey.
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Prep Time 10 minutes
Cook Time 20 minutes
Total Time 30 minutes
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
  1. Whisk the cream to soft peaks and place in the fridge.
Make The Batter
  1. Whisk together the eggs and milk. Add the flour, sugar, vanilla sugar, and salt, then whisk until smooth and pourable.
Cook The Pancakes
  1. 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
  1. Spread a little jam or honey over each pancake. Add banana and blueberries, then roll while still warm.
Serve
  1. 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