110g/4oz gluten free plain flour

pinch of salt

2 large eggs

275ml/9fl oz rice milk

2 tbsp melted lactose free butter

290ml/½ pint lactose free double cream whipped

1 vanilla pod seeds removed

2 tsp icing sugar

200g/7oz raspberry

30g/1oz icing sugar


Sift the gluten free flour and add the salt. Mix in the eggs, then the rice milk and water mixture. Add the lactose free butter just before using the batter.

Heat a frying pan and rub with oil. Using the batter, for each pancake, make a circle around the edge of the pan and then drizzle the mixture all over the middle of the pan to form a lacy pancake. When cooked, keep warm. Separate the pancakes with layers of greaseproof paper.

Make the compote: place the raspberry and sugar in a pan and cook for few minutes. Use a slotted spoon to remove the fruit from the pan, leaving behind the juices

Whip the lactose free cream with the vanilla seeds. Place the raspberry in the centre of each pancake and roll.  Serve with lactose free vanilla cream and drizzle over some of the remaining raspberry juices.

Recipe adapted from: Good Food

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