If you’ve got potatoes not mash, cook them in boiling water until tender. Drain well and press through a potato ricer or mash. Weigh out 250g and cool.

Sieve the gluten free flour and baking powder onto cooled mash. Whisk eggs and lactose free milk together and add to the potato mix with the chives. Whisk the batter until smooth.

Heat a large non-stick frying pan over a medium heat. Add ½ tsp sunflower oil . When the fat is hot, start to cook the pancakes. Add 1 tbsp of batter for each pancake and cook 4 at a time. Cook for about 1 min until the underside is golden brown and small bubbles appear.

Flip the pancakes and cook until golden. Remove from the pan and keep warm while you cook the remaining pancakes in the same way, adding a tiny bit of oil and butter to the pan as and when needed. Serve the pancakes in stacks with creamy scrambled egg and crisp rashers of streaky bacon.

Recipe from Good Food magazine

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250g cold mashed potatoes, or 2 medium-size floury potatoes, cut into chunks

75g gluten free plain flour

1 tsp baking powder

2 eggs

125ml lactose free milk

1 rounded tbsp finely snipped chives

1 tsp sunflower oil

crispy bacon and scrambled eggs to serve, if you like

Low FODMAP Recipe

Potato pancakes

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