|GLUTEN-FREE STRAWBERRY PANCAKES|
We have our friend Paula Stockwell of Brisbane to thank for this yummy strawberry filling.
Blend everything except the eggs in a food processor. Allow the mixture to stand for at least two hours.
Add the eggs and beat. Brush a fying pan with oil. Pour in some of the mixture. Cover with a lid and cook on medium-low heat about five minutes. Turn with a spatula and cook the other side.
Spread the filling thickly on the pancakes, roll up, and serve. Put a dollop more on top.
Serve pancakes with filling and ice cream.
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Allan Gardyne, Golden Beach, Queensland, Australia.
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