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For the tomato sauce

2 tbsp olive oil

400g/14oz can chopped tomatoes

1 tsp sugar

splash balsamic vinegar

salt and freshly ground black pepper

For the pancakes

55g/2oz gluten free plain flour

pinch salt

2 free-range eggs

4 tbsp lactose/dairy free milk

2 zucchini

2 tbsp olive oil


Preheat the oven to 200C/400F/Gas 6. For the tomato sauce, heat the oil in a heavy-based ovenproof pan.

Add the tomatoes, sugar and balsamic vinegar, then season, to taste, with salt and freshly ground black pepper.

Stir well, then transfer to the oven for 6-8 minutes, until the sauce is slightly reduced and thickened.

For the pancakes, sift the gluten free flour into a bowl with a pinch of salt.

Make a well in the centre and break in the eggs. Gradually whisk together, adding the lactose free milk a little at a time to make a smooth batter.

Grate the zucchini and stir into the batter. Heat the oil in a frying pan and add spoonfuls of the zucchini batter.

Cook for 2-3 minutes, or until tiny bubbles begin to form on the surface and the underside of the pancakes are lightly golden.

Turn over and cook for another 1-2 minutes, until cooked through and lightly golden.

To serve, place the zucchini pancakes onto warmed plates and spoon over the tomato sauce.

Recipe adapted from: Good Food

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