Go Back

Berries and cream gluten-free pancakes

I love having brunch on special occasions, particularly some yummy pancakes with indulgent sauce or compote. My ultimate favourite treat isCrepe Suzette,  but I’m very happy with these Berries and cream gluten-free pancakes too. You can use normal flour if you like, and if you have dairy allergy, use almond, soy or oaty cream.  You can make the pancakes with fresh or frozen berries, but make sure they are thoroughly defrosted before cooking. If you want them a bit boozy, add a drop of fruit or almond liqueur to the sauce. These pancakes make a perfect treat on Mothers’ Day, Valentine’s Day, Anniversaries and so on. During the winter festivities I add a spoonful of cinnamon powder to the sauce which makes it smell and taste Christmassy.
Print Recipe
Prep Time 5 minutes
Cook Time 15 minutes
Resting Time 4 hours
Total Time 20 minutes
Servings: 4 people
Cuisine: British
Calories: 1234
Ingredients Method

Ingredients
  

  • ½ cup double cream
  • 1 sachet of vanilla sugar or 1 Tbsp sugar and 1tsp vanilla extract
  • 2 medium eggs whisked
  • 4-6 Tbsp mixed berries
  • 1 cup self-raising gluten-free flour
  • For the berry sauce:
  • 1 cup mixed berries
  • Juice of ½ lemon
  • 1 sachet of vanilla sugar or or 2 Tbsp sugar& 1tsp vanilla extract
  • ½ tsp ground cinnamon optional

Method
 

  1. Whisk the cream and sugar until light and fluffy. Add half of the fruits, then the eggs. Whisk or using and electric blender, whizz until smooth. Don’t overmix. Add more fruits, this time blitz only for a couple of seconds so that you’ll get a textured mixture. Fold in the flour gently. Add a drop of milk if the batter is too thick - it must not be too stiff.
  2. Heat a flat griddle or pancake pan over medium-low heat and melt some butter in it. Drop spoonfuls of batter onto the griddle/pan (about 4-5 at a time), creating circular shapes with the bottom of the spoon. Cook until bubbles start to form on the surface and edges are starting to brown. Flip to the other side and cook for another minute. Repeat with the rest of the batter.
  3. Meanwhile make the berry sauce. Put the berries in a small pan, add the lemon juice, cinnamon (if used) and vanilla sugar. Gently simmer for about 10 minutes until you get a thick sauce.
  4. Serve the pancakes with the warm berry sauce.