For the pancakes
125g gluten-free plain flour
250ml lactose free milk
oil, for frying
For the Meatballs
420g pack free-range pork mince
200g gluten free breadcrumbs
1 tsp thyme
For the filling
400g bag fresh spinach
2 tbsp low FODMAP basil pesto
1 egg, beaten
¼ tsp ground nutmeg
4 tbsp lactose free cream
500g carton passata
1 tbsp garlic infused oil
125g ball mozzarella, torn
1 bunch of basil, leaves only
For the pancakes, Put the gluten free flour in a bowl and make a well in the centre. Crack the egg in the middle and pour in a quarter of the lactose free milk.
Use an electric or balloon whisk to thoroughly combine the mixture.
Once you have a paste, mix in another quarter and once lump free, mix in the remaining lactose free milk. Leave to rest for 20 mins. Stir again before using.
Heat a small non-stick frying pan with a splash of oil. When the oil starts to heat, pour a small amount of the mixture into the pan and swirl around to coat the base – you want a thin layer.
Cook for a few mins until golden brown on the bottom, then turn over and cook until golden on the the other side.
Repeat until you have used all the mixture, stirring the mixture between pancakes and adding more oil for frying as necessary. Set aside.
To make the meatballs, simply mix all the ingredients together, and season. Roll into balls and set aside.
Heat the grill to high and cook the meatballs for 12-15 mins on a baking tray. Cut each one in half and set aside.
Tip the spinach into a large colander over the sink. Pour boiling water over to wilt it and leave to drain thoroughly.
When cool enough to handle, squeeze out any excess liquid and chop finely. Mix the spinach with the pesto, lactose free cream, egg and nutmeg, then season to taste.
Heat oven to 190C/170C fan/gas 5. Pour the passata over the bottom of an ovenproof dish and stir in the garlic infused oil.
Divide the spinach mixture between the pancakes, spreading it out in a long strip in the centre.
Add meatball pieces to each one, then roll the pancake up to seal in the filling. Lay the stuffed pancakes on the passata base and top with the mozzarella.
Bake for 30 mins until the cheese is melted and bubbling. Scatter over basil leaves to serve.
Recipe adapted from: Good Food