Heat the oven to 180C. To make the pancakes, place the gluten free flour in a bowl and whisk in the egg and enough lactose free milk to make a batter. The batter should be the consistency of double cream.
Heat a little oil in a pancake pan and ladle the batter in, swirling the pan to coat. Cook for 1-2 minutes on each side then remove. Repeat to make three pancakes.
Meanwhile, mix the spinach, tomato, mozzarella and nutmeg in a bowl.
Lay the pancakes on a clean flat surface. Divide the filling between the pancakes and roll up to secure. Pop into the oven for a further 3 minutes to melt the cheese, then serve with salad.