250g pumpkin or squash, peeled, deseeded and chopped into large chunks

2 eggs

3 tbsp light brown soft sugar

25g butter, melted, plus a little for cooking

125ml lactose free milk

200g gluten free plain flour

2½ tsp gluten free baking powder

1 tsp ground cinnamon

drizzle of flavourless oil, such as sunflower or groundnut, for frying

Lactose free ice cream, to serve (optional)

For the butterscotch

50g lactose free butter

50g light brown soft sugar

1 tsp sea salt flakes

100ml lactose free double cream

Serves: 4


Put the pumpkin or squash in a large heatproof bowl, add 1 tbsp water, cover with cling film and microwave on

High for 5-8 mins or until really soft – different types will take a varying amount of time.

Drain the pumpkin well and cool completely. If you want to eat the pancakes for breakfast, this step is best done the night before.

Once cool, put the pumpkin in a food processer with the remaining pancake ingredients and add a good pinch of salt.

Blend until everything is well combined to a smooth, thick batter (alternatively, mash the pumpkin well, then whisk in the remaining ingredients). Transfer to a jug or piping bag and set aside while you make the butterscotch sauce.

Heat a saucepan then add the lactose free butter, sugar, salt and lactose free cream to the pan.

Bring to a simmer, then bubble gently for a few mins until you have a shiny sauce. Set aside to cool a little.

Heat a knob of lactose free butter and a drizzle of oil in a large frying pan. Heat oven to 140C/120C fan/gas 1, to keep the pancakes warm while you cook them in batches – have a baking tray to hand.

When the lactose free butter is foaming, swirl it around the pan, then pour tennis-ball-sized amounts of batter into the pan (see tip below) – they will spread a little as they cook, so leave some space between each pancake and don’t overcrowd the pan.

Cook over a low-medium heat. Don’t touch the pancakes until you see a few bubbles appear on the surface – have a look underneath and, if the pancakes are golden, flip them over and cook for another 2 mins on the other side.

Transfer the cooked pancakes to the baking tray and keep warm in the oven while you continue cooking.

Once cooked, pile the pancakes onto plates, top with lactose free ice cream,and pour over the butterscotch sauce.

Recipe adapted from: Good Food

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Low FODMAP and Gluten Free Recipes -  Pumpkin pancakes with butterscotch
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Recipes Low FODMAP and Gluten Free Recipes -  Pumpkin pancakes with butterscotch