Ok, I know it's a day late, but we didn't eat them until last night, and who says pancakes should only be for Pancake Day? The basic mix only needs 2 ingredients and they freeze well (if your children - or you - haven't polished them off before you get that far… Just put a piece of greaseproof paper or cling film between each pancake to stop the sticking together).
The days of stuffing them, smothering them with a thick creamy sauce, topping with cheese and baking until golden brown are a distant memory, but just think of these as the healthier option… Or get yourself some MozzaRisella and go the whole hog!
Make a stack of pancakes (click here for recipes, scroll down for the wheat free ones).
For the filling, use whatever you have, last night we had chicken (left over roast) and ham with broccoli, cauliflower and purple kale (veg the kids are eating at the moment!) in a creamy sauce. Also works well with fish, or, pre my pepper allergy, used to have roast peppers and courgette in tomato sauce…
For this, I stir fried some veg and smoked ham.
Added Chicken pieces and a mixture of dairy free cream and milk substitute (not too much, you don't want too much sauce) and chopped sage.
Mixed a little cornflour, mustard nutritional yeast flakes (gives a savoury taste) and water to a paste.
Added to pan and simmered until thickened.
Spoon filling along the middle of a pancake.
Roll up and place in oven proof dish.
Continue until you have enough. Drizzle with a little olive oil.
Bake in hot oven for about 15 minutes or until slightly crispy on the outside.
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