250g/9oz cold, dry mashed potato
75g/2½oz plain gluten free white flour
1 tsp gluten free baking powder
125ml/4fl oz lactose free milk
2 free-range eggs
3 tbsp rapeseed oil
Serves - 4
Mix the mashed potato, gluten free flour and baking powder together in a bowl.
In a separate bowl, whisk together the lactose free milk and eggs, then stir the liquid ingredients into the potato mixture to form a batter.
Heat the rapeseed oil in a large non-stick frying pan over a medium heat.
Drop spoonful of the batter into the pan and fry for 2-3 minutes on each side until golden-brown.
Transfer them to the turned off oven to keep hot. You should get 12-16 pancakes from the batter.
Recipe adapted from: Good Food