For the pancakes
100g/3½oz gluten free self-raising flour
2 free-range eggs
300ml/10fl oz rice milk
1 tbsp poppy seed
1 lemon, zest only
1 tbsp vegetable oil
For the strawberry compote
100g/3½oz strawberries, chopped
½ orange, zest and juice
1 tsp caster sugar
50ml/2fl oz champagne
To make the pancakes, in a large bowl whisk together all of the pancake ingredients, except for the oil, to form a thick batter.
Heat the oil in a crepe pan, then ladle spoonfuls of the mixture into the frying pan.
Fry the pancakes for one minute on both sides until coloured, then pile up on a warm plate.
To make the strawberry compote, in a frying pan heat the strawberries with the orange zest and juice and the sugar.
Add the champagne and cook down until the liquid volume is reduced by half.
Serve the pancakes on a warm plate with the strawberry compote spooned around. Garnish with a sprig of mint on top.
Recipe adapted from: Good Food