These low FODMAP pancakes are the perfect way to start a lazy weekend, and contemplate finishing your last Easter egg. Start by turning on your oven and setting it to about 100c (about 210f)

Sift the rice flour, potato starch, baking powder, salt and sugar and cinnamon into a large bowl. In a separate bowl lightly whisk together the milk and egg, then whisk in the milted butter. Mash up your banana and add it to this milk mix. Pour the milk mixture into the flour mixture and mix together. Let this batter stand for as long as you can wait, ideally 45 minutes or more. 

Heat a non stick fry pan over a medium heat and add about 1/2tsp of butter, if that. Once the butter has melted add some pancake batter to the fry pan. Personally I add about 3 table spoons for each pancake. But it's a personal choice depending on how big you want them to be. 

When the top of the pancake is covered in bubbles gently lift up the edge and check underneath. I don't like mine too dark, but you can leave them on until you are happy with them. once it's ready to flip gently slide your flipper under the pancake and turn it over. 

You could also take the showmanship approach and flip it using just the fry pan and your wrist action. I prefer to eat my pancakes off a plate rather than the floor so I use the flipper tool. 

Once you've cooked the other side of the pancake slide it off the fry pan and onto a plate, put the plate in the oven to keep the pancake(s) warm until you have cooked all the batter. 

Now, here is the most important part. After you cook each pancake take the fry pan off the heat and wipe out any excess butter using some folded up kitchen towel. Being careful not to touch the pan surface with your fingers! Once the pan surface is free of butter, take another small 1/2tbs and start the process again. 

A quick note for anyone who has not cooked with lavender before. You need to get dried cooking lavender, it has to be edible and not just something you would keep in your wardrobe. It is available at most food markets in Europe, in the UK I order from Jersey Lavender, in the US I cannot recommend anyone as I have not purchased it there, but search for "culinary lavender".

Put the milk in a jug and add the dried lavender. The lavender will float on top of the milk so give it a good stir through. then cover the jug with plastic wrap and place in the fridge overnight. 

Preheat your oven to 170c (325f) and line your cupcake/muffin tray with cases. 

Put the flour, potato starch, sugar, baking powder and butter into an electric mixer and beat on a low speed until it develops a sandy consistency. Strain the lavender infused milk and pour into the flour mixture, continue mixing at low speed until all ingredients are mixed. Finally, add the eggs and mix until they are incorporated.  

Spoon the mixture into the cases until they are about 3/4 full. Bake in the oven for about 25 - 30 minutes, they should be light brown on top and spring back when pressed lightly on top. Remove the cupcakes from the tray when cooked and leave to cool on a wire rack. 

To make the icing put the icing sugar, butter and milk in an electric mixer and mix at a medium speed. When the ingredients start to combine add the vanilla extract and food colour. If you find the icing is too wet, slowly add more icing sugar until you get a consistency you are happy with. 

You could pipe the icing on for a fabulous finish or if you're impatient like me just spread it on with the back of a spoon. That way you can enjoy your low FODMAP cupcakes sooner!