Pancakes with strawberries

Pancakes with strawberries

Total: 40 Min. | Active: 40 Min.
vegetarian, lactose-free, gluten-free
Nutritional value / piece: 173 kcal
, Fat: 5 g
, Carbohydrate: 28 g
, Protein: 3 g


8 pieces


Please note: If you adjust the quantities yourself, it may happen that the recipe is not perfect. The quantities and cooking times of the ingredients are not automatically adjusted in the text. If you have any questions about the quantities in this recipe, the culinary professionals at Betty Bossi will be happy to help you:

Betty Bossi Koch-Center

Pancake batter

150g gluten-free flour (Schär)
2tbsp coarse cane sugar
½tsp gluten-free baking powder (Dr. Oetker)
½tsp salt
2dl lactose-free milk
20g lactose-free butter, melted
1 fresh egg

To cook the pancakes

oil for frying


300g strawberries, cut into sixths
1tbsp lemon juice
1tbsp icing sugar
100g lactose-free plain yoghurt
2tbsp liquid honey
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How it's done

Pancake batter

In a bowl, mix the flour with all the other ingredients up to and including the salt. Combine the milk, butter and egg, pour into the flour mixture and stir until you have a smooth, stiff batter.

To cook the pancakes

Heat a little oil in a non-stick frying pan. Reduce the heat, pour as much batter into the pan as it takes to make pancakes of approx. 10 cm in diameter. Once the undersides are cooked and no longer stick to the pan, turn the pancakes over, finish cooking and keep warm. Prepare the remaining pancakes straight away.


Combine the strawberries, lemon juice and icing sugar, spoon over the pancakes along with the yoghurt and honey.

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