Strawberry rolls
@likegian
Ideal for brunch, dessert, or an afternoon pick-me-up, this recipe is both delicious and healthy: made with a blend of oat and almond flour, the pancake base is naturally sweetened with ripe banana and rolled up with a luscious vanilla cream and fresh strawberries!
Medium
30 min
4
Ingredients
Batter
- 100 g oat flour
- 50 g almond flour
- 84 g ripe banana (approx. 1 banana)
- 7 g baking powder
- 200 g unsweetened milk
- 50 g sparkling water
- pinch of salt
- 1/2 vanilla bean
Vanilla Filling
- 180 g La Fraîche
- 15 g erythritol
- pinch of salt
- 1/2 vanilla bean
Instructions
- Mix the oat flour, almond flour, baking powder, and salt together. Mash the banana and add it, along with the remaining ingredients, to the flour mixture.
- Spread the batter onto a baking tray and bake at 170°C (340°F) for about 12 minutes.
- In the meantime, mix together the crème fraîche, salt, vanilla, and erythritol.
- Spread the mixture over the cooled pancake, layer strawberry slices on top, and roll it up.
- You can either slice and serve the pancake roll right away – or place it in the fridge so the cream can firm up again. Enjoy!
When I’m looking for a light and fruity summer treat, these Strawberry Rolls are the perfect balance between indulgent and refreshing!
@likegian
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