Tip the gluten free flour into a mixing bowl and make a well in the middle. Crack the eggs into separate dishes, remove any shell, and add to the flour.
Tip in the butter, add a little lactose free milk and whisk until smooth.
Whisk in the rest of the lactose free milk, in a steady stream, until you have a smooth batter that is similar to the consistency of double cream. Now carefully pour the batter into a jug.
Using kitchen paper, wipe the pan with a little oil. Place the pan on the stove and heat until hot.
Remove from the heat and pour in enough batter to cover the base, swirling it around. Return to the heat for 3 mins until the underside is cooked.
Take the pan off the heat and, using a spatula, loosen the pancake.
Flip the pancake in the air (or simply turn it over with the spatula) and cook the other side.
When cooked, put the pancake to one side, then repeat the procedure to cook 7 more pancakes. Butter (lactose free) a baking dish, then scatter ham and cheese over pancakes. Heat oven to 200C/180C fan/gas 6.
Butter a large baking dish. Now lay a pancake in front of you and scatter over some ham, pineapple and cheese (remembering to save 100g of the cheese).
Roll up the pancakes and put them into the dish. Carefully roll up the pancakes and put them into the buttered dish. Repeat with all the pancakes. Sprinkle over the remaining cheese and bake for about 30 mins until bubbling and golden. Serve with a salad or veg.