200g gluten free self-raising flour

1 tsp gluten free baking powder

1 rosemary sprig, finely chopped

1 egg

300ml lactose free milk

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.

Recipe adapted from: Good Food
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