Dutch Pancake Rolls with Berries & Coconut Cream (Dairy-Free)

Ingredients

• 1 cup Gluten-Free Flour Blend
• 2 tablespoons Tapioca Starch
• 2 Eggs
• 1 cup Almond Milk (unsweetened)
• 1 teaspoon Vanilla Extract
• as needed Coconut Oil (for cooking)
• 2 cups Mixed Berries (fresh)
• 1 can Coconut Cream (refrigerated)
• to taste Maple Syrup (optional)

Original measure retained: its cup/spoon or fluid-volume standard is unspecified.

Instructions

1. 1In a large bowl, whisk together the 1 cup Gluten-Free Flour Blend, 2 tablespoons Tapioca Starch, 2 Eggs, 1 cup Almond Milk, and 1 teaspoon Vanilla Extract until the batter is completely smooth and there are no lumps.
2. 2Heat a lightly oiled griddle or frying pan over medium heat, about 162.8°C (160°C). The pan is ready when a drop of water sizzles and evaporates quickly.
3. 3Pour 1/4 cup of batter onto the hot griddle and immediately swirl the pan to spread the batter into a thin, even circle, about 20.32 cm in diameter.
4. 4Cook for 2 to 3 minutes on the first side, until the edges look dry and slightly golden brown. Carefully flip the pancake and cook for another 2 to 3 minutes on the second side until golden brown.
5. 5Remove the cooked pancake from the griddle and repeat steps 3 and 4 with the remaining batter, adding a little more Coconut Oil to the pan as needed between pancakes.
6. 6While the pancakes cool slightly, place the refrigerated 1 can Coconut Cream in a chilled bowl. Whip it with a whisk or electric mixer until it becomes light and fluffy.
7. 7Lay one pancake flat. Spoon some of the 2 cups Mixed Berries onto one half of the pancake, then add a dollop of the whipped coconut cream.
8. 8Fold the pancake in half, then in half again to create a triangle shape, or simply roll it up from one side. Repeat with the remaining pancakes, berries, and coconut cream.
9. 9Serve the Dutch Pancake Rolls immediately. If desired, drizzle with Maple Syrup.

Substitutions

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