Here is a savoury choice instead of the sweet varieties of pancake often eaten on Shrove Tuesday. It is a Moroccan themed meal.
Ingredients
Pancake batter
2 large eggs
150g of plain gluten free flour mix
75g of maize flour
500ml lactose free milk
Salt to taste.
Filling
Spinach (1 bag)
1 flat spoon of Moroccan spice mix (check for fodmaps)
1 teaspoon of oil
Juice of 1 lemon
Salt
Topping
6 carrots
Handful of coriander leaves
Salt
2 cooked chicken breasts
Method
Mix all the pancake ingredients together till smooth
Leave in the fridge of at least 2 hours
Fry thin discs of the batter in a frying pan.
Filling
Wilt the spinach in boiling water.
Fry the spice in the oil to release the flavour and add the lemon juice and salt.
Drain the spinach in a colander and blend with the spice mix in a blender.
Topping
Slice and cook the carrot till soft.
Drain and add coriander leaves and salt to taste
Blend till smooth.
Making up the pancakes:
Take a pancake and add some spinach, lay on the top sliced cooked chicken and some of the carrot mix.
Wrap the pancake up and add to a heatproof dish.
Repeat till the dish is full and spread the rest of the pureed carrot on the top.
Warm through and serve with a small amount of pomegranate seeds and alfalfa leaves.
Clinical Alimentary 
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