These drop scones are a great alternative to traditional pancakes. They're quick to make and they’re so delicious they will disappear quickly, too! This recipe is taken from my book No Naughties: Sweet treats without sugar, wheat, gluten and yeast.
220 g Doves Farm gluten-free plain white flour (1 ½ cups King Arthur gluten-free multi-purpose flour)
80 g (⅓ cup) xylitol
2 tsp gluten-free baking powder
a pinch of salt
2 large eggs
120 ml (½ cup) semi-skimmed milk*
unsalted butter* for frying
1. Mix the flour, xylitol, baking powder and salt in a bowl.
2. Add the eggs and mix.
3. Mix in the milk a little at a time as this will help to get rid of any lumps. Once you have added all the milk, you will notice that the batter is thick.
4. Heat the frying pan on a high heat to start with, then turn to medium heat. Add a knob of butter and spread around the pan. Drop about a tablespoonful of the batter onto it and fry on both sides. If you have a large pan, you can probably fry up to four drop scones at a time.
To make these drop scones lactose-free, substitute ordinary milk for lactose-free milk. If you want to make them entirely dairy- and casein-free, use rice or soya drink. In addition, use oil or non-dairy vegetable margarine for frying.
Serve immediately with some Vanilla cream and fresh berries.
Copyright © Tarja Moles. Photograph © Tarja Moles. All rights reserved.
If you'd like to use this recipe in your ezine or on your website, you’re welcome to do so as long as you use the complete recipe, including the copyright line, and include the following paragraph in its entirety:
Tarja Moles is the author of No Naughties: Sweet Treats without Sugar, Wheat, Gluten and Yeast. Visit www.nonaughties.com for free recipes and information on special diets and living with multiple dietary restrictions.
Back to Recipes
Makes about 20