200g gluten free self-raising flour
1 tsp gluten free baking powder
1 rosemary sprig, finely chopped
300ml lactose free or rice milk
4 tbsp olive oil
250g pumpkin, peeled, deseeded and cut into small cubes
100g mozzarella cheese, cut into small pieces
handful pumpkin seeds, rocket salad
Mix the gluten free flour, baking powder, rosemary and a good pinch of salt in a large bowl.
Beat the egg with the milk. Make a well in the centre of the dry ingredients and whisk in the lactose free milk mixture and 2 tbsp olive oil, smooth batter.
Place in the fridge while you prepare the rest of the ingredients.
Over a medium heat, add 1 tsp oil to a large pan, then add the pumpkin and cook for 10 mins until tender, turning the heat up for the final few mins to brown a little.
Remove batter from the fridge, add the mozzarella and pumpkin, then carefully fold everything together.
Heat a little oil in a non-stick frying pan, then, in batches, add a ladleful of batter per pancake.
Allow to cook for 3 mins until bubbles cover the surface, then flip over and cook the other side until golden. Serve with dressed rocket salad, a sprinkling of pumpkin seeds.
Recipe adapted from: Good Food