For the dressing

1 tsp brown mustard seeds

250g lactose/dairy free double cream

1 tbsp maple syrup

For the pancakes

175g parsnips, grated

1 tsp cumin seeds

1 tsp ground coriander

½ tsp ground turmeric

1 tsp gluten free baking powder

150g gluten free plain flour

1 tsp grated ginger

3-4 tbsp vegetable oil, for frying

Serves - 4


To make the dressing, simply whisk together the dressing ingredients and set aside.

To make the pancakes, combine all the ingredients, except the oil, with 200ml cold water and a pinch of salt.

Mix until a thick batter is formed. Can be prepared several hours in advance and chilled.

About 15 mins before you want to serve the pancakes, heat a large non-stick frying pan and add 1 tbsp oil.

When the oil is hot, place a few tbsp of the mixture in the pan to form a round pancake about 1-1.5cm thick.

You can cook 2 or 3 at a time and keep them warm in a low oven while you make the rest.

Cook for 2-3 mins until golden brown, then flip over and cook the other side until browned.

You should make 8 pancakes in total. Serve the pancakes with the maple dressing.

Recipe adapted from: Good Food
Share on Facebook Share on Twitter Share on LinkedIn Share on Tumblr Share on Google Bookmarks Share on Reddit Share on Stumble Upon
FODMAP Food List - Full List *We recommend the help  of a registered dietician Low FODMAP Recipe and Gluten Free Recipe - Parsnip pancakes with maple dressing