For the zucchini pancakes
150g/5½oz gluten free self-raising flour
2 free-range eggs, beaten
50ml/2fl oz lactose free milk
3 small zucchini, grated
salt and freshly ground black pepper
25g/1oz lactose free butter
1 tbsp olive oil
Serves - 1
For the zucchini pancakes, beat the gluten free flour, eggs and half of the lactose free milk in a bowl to a fairly loose batter, adding more lactose free milk little by little as necessary.
Stir in the grated zucchini and season with salt and freshly ground black pepper.
Heat the lactose free butter and olive oil in a frying pan over a high heat.
Ladle some of the zucchini batter into the frying pan and swirl the pan until the mixture is evenly distributed.
Fry for 3-4 minutes on each side, or until golden-brown on both sides. Set aside on a warm covered plate. Repeat with the rest of the mixture.
Recipe adapted from: Good Food