Sandro served up delicious Rainbow Pancake Stack with Frozen Berries and Cream on Lorraine.

The ingredients are: 280g gluten free self-rising flour, 2 tsp gluten free baking powder, 1 tsp salt, 4 tbsp caster sugar, 280ml milk, 2 large eggs, Rainbow gel food colouring x 5 (optional), Oil for cooking and 100g chocolate chips.

To decorate: 200g double cream, 50g icing sugar, Frozen berries, defrosted and Maple syrup to drizzle.

See more pancake recipes in the book titled: Pancake Cookbook: Delicious Pancake Recipes Made Easy available from Amazon now.