140g floury potatoes (weighed after peeling), cut into large chunks

50g gluten free self-raising flour

½ tsp bicarbonate of soda

3 large eggs

5 tbsp lactose free milk

1 tbsp chives, finely chopped

2 tsp sunflower oil, plus extra if needed

knob of lactose free butter

6 rashers streaky bacon (smoked or unsmoked)


Put the potatoes in a large pan of salted water and boil until tender.

Drain well, tip back into the pan, shake for 1 min over a gentle heat to dry them off, then mash and leave to cool.

Put the cooled mash in a bowl with the gluten free flour and bicarb.

Whisk 1 egg with the lactose free milk, season, tip into the bowl and whisk until smooth. Stir in the chives, reserving some to serve.

In a non-stick frying pan, heat half the oil and lactose free butter until sizzling, then spoon in half the pancake batter to make 3 pancakes.

Cook for 1 min or so on each side until browned and set underneath, then flip and cook the other side.

Keep warm in the oven while you make 3 more pancakes.

Wipe out the pan, add the bacon and sizzle until almost crisp.

Push to one side and crack in the 2 remaining eggs – with a splash more oil if needed.

Fry to your liking, then serve with the pancakes and bacon, sprinkled with the remaining chives.

Recipe adapted from: Good Food

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