75g/2½oz rice flour
¼ tsp gluten-free baking powder
¼ tsp smoked paprika
¼ tsp dried thyme
¼ tsp sea salt
2 tsp olive oil
1 handful, baby spinach leaves
1 knob lactose free butter
150g feta, crumbled
460g/1lb jar roasted red peppers, drained and sliced
1 small bunch lambs lettuce or rocket to serve
freshly ground black pepper
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Whisk together all of the dry ingredients with 185ml/6¼fl oz water in a bowl.
Heat the oil and lactose free butter in a 20-25cm/8-10in non-stick frying pan over a medium heat.
Add the spinach and cook over a low heat for until wilted.
Turn the heat up a little and use a ladle to pour the panacke batter into the pan.
Cook for 6 minutes on each side, or until golden and slightly crisp.
You should be able to lift the edges of the pancake away from the pan and easily lift and flip the pancake without it breaking.
Transfer the pancake to a plate and scatter with the spinach, roasted peppers and feta. Season with pepper and serve immediately.
Recipe adapted from: Good Food