Ingredients


100g gluten-free flour

1 egg

150ml lactose free yogurt

1 green and 1 red chili, deseeded and finely chopped

1 tsp chopped chives

2 tbsp chopped coriander

1 tbsp sesame seeds

a little oil for frying

For the dip

1 tsp sesame oil

1 tbsp mirin

1 tsp gluten free soy sauce

1 tbsp finely chopped cucumber

1 tsp finely chopped chili


Method


Whizz the gluten free flour, egg, lactose free yogurt and 2 tbsp water together in a food processor to form a smooth batter.

Tip into a bowl, then stir in the chilies, chives, coriander and sesame seeds. Cover and chill until required.

To make the dip, mix the ingredients, then add the cucumber and chili, then set aside.

Heat a small frying pan with a splash of oil, wiping out excess oil with kitchen paper. fry the pancake mixture a dessertspoonful at a time, for 1 min on each side, until lightly browned.

Tip onto a plate and keep warm. pile onto a large platter, top with the dip and serve warm.


Recipe adapted from: Good Food

We recommend the help  of a registered dietician Low FODMAP & Gluten free Recipe - Sesame & chili pancakes
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