Print Options:
Title
Recipe Content
Info
Description
Images
Ingredients
Instructions
Nutrition
Notes
Social Share
Author Bio
Thank You Note
Print
Pancake Baskets with Strawberries & Ice-Cream (Gluten Free, Dairy Free)
Cooking Method
Baking
Cuisine
American
Courses
Dessert
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:
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
Keywords:
gluten free dessert recipes, dessert recipes, dairy free dessert ideas