For the pancakes
170g/6oz gluten free plain flour
1 tbsp gluten free baking powder
110g/4oz caster sugar
2 free-range eggs
275ml/9½fl oz lactose/dairy free milk
knob of lactose free butter
2 punnets raspberries
150ml/5fl oz vanilla syrup
250ml/9fl oz lactose/dairy free vanilla ice cream
To make the pancakes, sift the gluten free flour into a bowl with the baking powder.
Add the sugar, then whisk in the eggs and the lactose/dairy free milk, until you have a smooth batter, but don't over-mix it.
Heat a non-stick pan, melt a little butter in it and cook the pancakes - you need about 3 spoonfuls for each one.
Cook until golden brown and turn over to colour the other side. Remove and place on a large plate and keep warm.
Put the raspberries in a separate pan with the vanilla syrup and quickly but gently warm through.
Pour the mixture over the pancakes and top with the lactose/dairy free vanilla ice cream.
Recipe adapted from: Good Food