Dry-fry the lardons until crisp and golden. Tip onto a plate to cool.

Mix the gluten free flour, cheese, herbs, lardons, salt and pepper in a bowl.

Make a well in the centre and drop in the eggs.

Beat with a wooden spoon, then gradually add the lactose free milk, drawing the gluten free flour into the centre as you go.

You should end up with a fairly thick batter.

Heat a little oil in a frying pan, drop in large spoonfuls of the batter, then cook until the hotcakes start to set around the edges.

Flip them over, then cook until golden. Keep warm while you cook remaining hotcakes.

Serve each person 2 hotcakes topped with a poached egg, garnishing with extra thyme, if you like..

Recipe from Good Food magazine


100g smoked bacon lardons

100g gluten free self-raising flour

50g grated mature cheddar cheese

1 tsp fresh thyme leaves, or ½ tsp dried

2 tbsp chopped parsley

2 eggs

6 tbsp lactose free or rice milk

sunflower oil, for frying

poached eggs

Low FODMAP Recipe - Bacon & parsley hotcakes

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