Low FODMAP and Gluten Free Recipe - Stuffed chicken thighs
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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

Stuffed chicken thighs


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                                Back