Scotch Pancakes  Gluten Free Pancakes  Drop Scones

This recipe for scotch pancakes is super quick and easy, and unlike our other drop scone pancake recipe, is seed free, making it more allergy friendly, and a heck of a lot quicker to throw into the pan!

scotch pancakes paleo pancakes recipe gluten free pancakes drop sconesmaple syrup covered scotch pancakes

Scotch Pancakes - Nutritional Data

I'm not going to lie, these scotch pancakes, or drop scones as they are also known, are not really very good for you - even if the traffic light system gives them lots of green lights! They will spike your blood sugar, and they contain minimal nutrients, but when you want pancakes you want them for their wickedness not their nutrient quota, right?

A 50g serving (approximately 5 pancakes, without any toppings) will provide about 6% of your RDA of iron and 8% of your RDA of manganese, but other than that, like I said, minimal nutritional value. These are about comfort, and are best shared with family or friends in a convivial Sunday morning setting!

 Ingredients (makes approximately 28)

260g tapioca flour - or 115g tapioca + 145g sweet potato flour

4 LARGE eggs

1/4 tsp bicarbonate of soda

1/2 tsp cream of tartar

1 tbsp maple sugar (optional - if you don't use it, replace with water)

1/2 tsp apple cider vinegar (we use our own raw homemade ACV)

fat for frying


Scotch Pancakes - Instructions

  1. In a bowl, sift the tapioca flour (and sweet potato flour is using), cream of tartar and bicarbonate of soda.
  2. Stir in the maple syrup if using.
  3. Make a well in the centre of the flour and break in the eggs and add the ACV.
  4. Using a balloon whisk, briskly whisk the ingredients together until smooth and no lumps remain in the batter.
  5. Heat some fat in a frying pan (we use a ceramic non stick pan as these appear to be less toxic than standard non stick surfaces) on a medium to low heat.
  6. Drop about 1 tablespoon of batter into the pan for each pancake - they will spread out a little, so don't put them too close to each other.
  7. Gently fry until the surface of the pancake has formed a skin then flip them using a silicon spatula.
  8. Cook until both sides of the drop scones are a light golden colour - don't press down on them as this will knock all of the air out.
  9. Once cooked, serve and pour over a good glug of maple syrup or add your topping of choice.


Why Not Try....

lemon and raisin pancakes make a nice change - just add a few drops of lemon oil or a tsp of lemon extract, and a handful of raisins to the batter, then fry as  normal. 

We like to use these juicy raisins as they are organic and free from any of the oils that raisins tend to be coated in.




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