In a large bowl, add the flour, a pinch of salt and pepper, and mix thoroughly. In another bowl, whisk the egg and Lactofree Skimmed together and slowly incorporate into the flour mixture. Strain the mixture through a fine sieve and add the oil and chopped herbs. Leave covered to rest for two hours.
To make the pancakes, heat a small 15-18cm non-stick sauté pan. Once hot, add a little oil and swirl it around until it just coats the bottom of the non-stick pan. Using a small ladle, spoon the batter into the pan and again, swirl it around the base of the pan to coat thinly.
After a minute or two, the pancake will start to colour around the edges. Once coloured, toss the pancake (or if you’d prefer just flip it with a spatula) and cook for a further minute. Repeat this process until you have used all the batter. Layer the cooked pancakes on a plate between pieces of parchment paper.
To make the filling, preheat a deep-sided pan on a medium heat and add the oil. Once hot, add the bacon and lightly cook for 2-3 minutes until the fat is released. Next add the spring onions and cook for 1-2 minutes before adding the spinach. Season with salt and pepper, and cover with a lid.
When the spinach is just wilted, add the garlic and place in a colander to drain off any excess liquid. Place the mixture into a bowl and stir in the pine nuts. Add in half of the Lactofree semi-hard cheese and mix well.
Spoon the mixture on each pancake, roll twice and fold in the ends before rolling once more. Pack the finished pancakes into an ovenproof dish about 23-25cm and sprinkle with the remaining grated cheese
Bake in the oven for 12 minutes at 200°C/180°C fan/ 400°F/gas 6 and cook until golden brown.