IBS Sano - Low FODMAP Recipes - Logo Background Gluten & lactose free and Low FODMAP Recipe - Cinnamon crêpes with  sliced banana & raspberries Recipes


75g gluten-free brown bread flour or gluten free plain

1 tsp ground cinnamon

1 medium egg

225ml lactose/dairy free semi-skimmed milk

1 tsp rapeseed oil, for frying

1 banana, sliced

140g raspberries

lemon wedges


Tip the flour into a large mixing bowl with the cinnamon. Add the egg and lactose free milk, and whisk vigorously until you have a smooth pouring consistency.

Place a non-stick frying pan over a medium heat and add a little of the oil. When the oil starts to heat, wipe most of it away with kitchen paper.

Once the pan is hot, pour a small amount of the batter into the centre of the pan and swirl it to the sides of the pan in a thin layer.

Leave to cook, untouched, for about 2 mins. When it is brown underneath, turn over and cook for 1 min more.

Transfer to a warm plate and cover with foil to keep warm. Repeat with the remaining batter.

Divide the warm pancakes between 2 plates and serve with the banana, raspberries and lemon to assemble at the table.

Recipe adapted from: Good Food

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