Ingredients


For the pancakes

85g/3oz gluten free plain flour

1 free-range egg

Lactose free milk, to make a batter

For the filling

150g/5¼oz spinach, cooked, water squeezed out

150g/5¼oz sliced tomato

1 ball mozzarella, sliced

pinch grated nutmeg


Serves - 4





Method


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.


Recipe adapted from: Good Food

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FODMAP Food List - Full List *We recommend the help  of a registered dietician Low FODMAP Recipe and Gluten Free Recipe - Spinach, tomato and mozzarella pancakes
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