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Pancake Baskets with Strawberries & Ice-Cream (Gluten Free, Dairy Free)

pancake basket
Cooking Method
Cuisine
Courses
Difficulty Beginner
Time
Prep Time: 10 mins Cook Time: 25 mins Total Time: 35 mins
Best Season Suitable throughout the year
Ingredients
    For the pancake baskets:
  • 150 g gluten free plain flour
  • 1 tsp xanthan gum
  • 300 ml rice (almond or soya milk)
  • 2 eggs
  • 1 tbsp caster sugar
  • For the dairy free ice-cream:
  • 5 egg yolks
  • 50 g caster sugar
  • 500 ml dairy free milk
  • 250 ml dairy free cream
  • 1 tsp vanilla extract or vanilla pod
  • For decorating:
  • 16 strawberries (sliced)
  • dairy free chocolate sauce
Instructions
    To make the pancake baskets:
  1. Preheat the oven to 180 oC
  2. Combine all the ingredients in a bowl or wide jug
  3. Beat well until smooth
  4. Heat a drizzle of olive oil in a small frying pan
  5. Pour the batter into the pan and cook on both sides for about 2 minutes over a medium heat
  6. Flip the pancakes when small bubbles appear
  7. Drape the pancake over a small bowl or ramekin
  8. Bake in the centre of the oven for 20 minutes
  9. Remove from the oven and lift the baskets off the bowls
  10. Leave to cool
  11. To make the dairy free ice-cream:
  12. Whip the egg yolks, vanilla and sugar together until thick and creamy
  13. Place the milk into a medium sized saucepan and bring to the boil
  14. Add the milk to the eggs and sugar while stirring continuously
  15. Return to the pan and cook over a low heat until thickened
  16. Remove from the heat and allow to cool
  17. Chill in the fridge
  18. Churn in an ice-cream maker for 20 minutes or place in the freezer
  19. To decorate:
  20. Fill the basket with two scoops of vanilla ice-cream
  21. Place sliced strawberries and drizzle with dairy free chocolate sauce
Keywords: gluten free dessert recipes, dessert recipes, dairy free dessert ideas