For the Pancake

140g gluten free white self-raising flour

300ml lactose free milk

2 eggs

2 tbsp olive oil

large handful pine nuts

250g grated zucchini

2 tbsp tomato puree

1 tbsp grated parmesan

Salt and pepper to season

To serve

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
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FODMAP Food List - Full List *We recommend the help  of a registered dietician Low FODMAP Recipe and Gluten Free Recipe - Tomato & zucchini pancakes