IBS Sano - Low FODMAP Recipes - Logo Background


For the pancakes

85g/3oz gluten free plain flour

1 free-range egg

Lactose/dairy free milk, to make a batter

For the filling

150g/5¼oz spinach, cooked, water squeezed out

150g/5¼oz lactose free cream cheese

1 ball mozzarella, sliced

pinch grated nutmeg


Heat the oven to 180C.  To make the pancakes, place the gluten free flour in a bowl and whisk in the egg and enough lactose free milk to make a batter.

The batter should be the consistency of double cream.

Heat a little oil in a pancake pan and ladle the batter in, swirling the pan to coat. Cook for 1-2 minutes on each side then remove.

Repeat to make three pancakes. Meanwhile, mix the spinach, lactose free cream cheese, mozzarella and nutmeg in a bowl.

Lay the pancakes on a clean flat surface. Divide the filling between the pancakes and roll up to secure.

Pop into the oven for a further 3 minutes to melt the cheese, then serve with salad.

Recipe adapted from: Good Food

*We recommend the help  of a registered dietician
Share on Facebook Share on Twitter Share on LinkedIn Share on Tumblr Share on Google Bookmarks Share on Reddit Share on Stumble Upon
Recipes Recipes Recipes Low FODMAP and Gluten Free Recipe - Spinach and mozzarella pancakes