140g gluten free flour
400ml rice milk
vegetable oil, for frying
For the filling
2 tbsp vegetable oil
250g zucchini, grated
250g tomatoes, chopped
2 tbsp lactose free cream (optional)
50g grated Parmesan
snipped chives, to serve
Sift the gluten free flours and a pinch of salt into a blender. Add the egg, rice milk and blend to make a smooth batter.
Heat a little oil in a medium non-stick frying pan until very hot.
Pour about 3 tbsp of the batter into the pan and cook over a medium heat until bubbles appear on the surface of the pancake.
Flip the pancake over with a palette knife and cook the other side until golden brown.
Repeat with the remaining batter, keeping the cooked pancakes warm as you go. You will make about 8.
For the filling, heat the oil in a frying pan. Cook the zucchini until tender, add the tomatoes and cook for a couple of mins. Season well.
Pour in the lactose free cream (if using) and Parmesan, then gently cook until combined.
Divide the pancakes between 2 plates, then fill with the tomatoes and zucchini. Scatter with chives.
Recipe adapted from: Good Food