For the Pancake
140g gluten free white self-raising flour
300ml lactose free milk
2 tbsp olive oil
large handful pine nuts
250g grated zucchini
2 tbsp tomato puree
1 tbsp grated parmesan
Salt and pepper to season
Flat leaf parsley
2 tbsp lactose/dairy free cream
vegetable oil, for frying
Serves - 2
Sift the flours and mix all the pancake ingredients together.
Heat a little oil in a medium non-stick frying pan until very hot.
Pour about 3 tbsp of the mixture into the pan and cook over a medium heat until bubbles appear on the surface of the pancake.
Flip the pancake over with a palette knife and cook the other side until golden brown.
Repeat with the remaining batter, keeping the cooked pancakes warm as you go. You will make about 8.
For the topping, whip the cream until thickened them top the pancake and garnish with parsley.
Recipe adapted from: Good Food