25g lactose free butter, melted and cooled, plus a knob extra
2 tbsp olive oil
250g pumpkin, peeled, deseeded and cut into small cubes
100g feta, crumbled into small pieces
handful pumpkin seeds, rocket salad to serve
Serves - 4
Mix the gluten free flour, baking powder, rosemary and a good pinch of salt in a large bowl. Beat the egg with the lactose free milk.
Make a well in the centre of the dry ingredients and whisk in the lactose free milk mixture and melted lactose free butter to make a thick, smooth batter.
Place in the fridge while you prepare the rest of the ingredients.
Over a medium heat, add a knob of lactose free butter and 1 tsp oil to a large pan, then add the pumpkin and cook for 10 mins until tender, turning the heat up for the final few mins to brown a little.
Remove batter from the fridge, add the feta and pumpkin, then carefully fold everything together.
Heat a little oil in a non-stick frying pan, then, in batches, add a ladleful of batter per pancake.
Allow to cook for 3 mins until bubbles cover the surface, then flip over and cook the other side until golden.
Serve with dressed rocket salad, a sprinkling of pumpkin seeds on the side.