For the pancakes

1 large free-range egg

50g/1¾oz gluten free plain flour

pinch salt

100ml/3½fl oz lactose free milk

knob of lactose free butter, for frying

For the topping

handful rocket leaves

30g/1oz roasted red pepper from a jar, drained and cut into strips

50g/1¾oz feta, crumbled

30g/1oz pine nuts, toasted

handful flatleaf parsley, roughly chopped

½ lemon, juice only

salt and freshly ground black pepper

Serves - 2


To make the pancake batter, place the eggs, gluten free flour and salt into a bowl and beat together with a whisk.

Pour in the lactose free milk and whisk again until smooth.

Melt the lactose free butter in a frying pan over a medium heat. Pour in a ladle of pancake batter and cook for 1–2 minutes.

Flip over and cook for another 1–2 minutes. Repeat to cook the second pancake.

For the topping, scatter a few rocket leaves over each pancake. Top with the red pepper, feta and pine nuts, then the parsley.

Season well with salt and freshly ground black pepper and squeeze over lemon juice. Roll up to serve.

Recipe adapted from: Good Food
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