Ingredients


For the pancakes

100g/3½oz gluten free self-raising flour

2 free-range eggs

300ml/10fl oz rice milk

1 tbsp poppy seed

1 lemon, zest only

1 tbsp vegetable oil

For the strawberry compote

100g/3½oz strawberries, chopped

½ orange, zest and juice

1 tsp caster sugar

50ml/2fl oz champagne



Method


To make the pancakes, in a large bowl whisk together all of the pancake ingredients, except for the oil, to form a thick batter.

Heat the oil in a crepe pan, then ladle spoonfuls of the mixture into the frying pan.

Fry the pancakes for one minute on both sides until coloured, then pile up on a warm plate.

To make the strawberry compote, in a frying pan heat the strawberries with the orange zest and juice and the sugar.

Add the champagne and cook down until the liquid volume is reduced by half.

Serve the pancakes on a warm plate with the strawberry compote spooned around. Garnish with a sprig of mint on top.


Recipe adapted from: Good Food

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Low FODMAP Recipe and Gluten Free Recipe - Lemon pancakes with strawberry compôte IBS-Health.com
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