Lets Make Breakfast

Maple and Lemon Scotch Pancakes /Drop Scone
Gluten Free, Vegan, Nut and Coconut Free

From Cake to Breakfast in one week …….

Well why not ????

This week an easy recipe for a delicious breakfast that you can have on the table in a jiffy and very tasty too

Scotch Pancakes or drop Scones are not American Pancake don’t be fooled πŸ˜‚

They are slightly sweeter and are lighter due to the extra leveners

They make a fabulous quick breakfast and are traditionally served with just dripping in butter

But to posh it up and making a healthier choice . I’ve opted for a fruit combo

This recipe has been adapted from The Great British Bake Off Big Book of Baking and makes up a challenge from my baking group

So crack on ….but no eggs they aren’t needed 😜😜😜

You Know you want them πŸ˜‚πŸ˜‚πŸ˜‚πŸ˜‚


Scotch Pancakes GF, DF V

Soft and Fluffy Scotch Pancakes or Drop Scones ideal for a quick breakfast with store cupboard ingredients

Best eaten fresh on making , but can be reheated in the toaster or microwave and xan be frozen in an airtight container and defrosted at room temperature


  • 110 g Gluten Free Plain flour ( if not using your own blend I recommend Dove Farms Freee Plain UK or Pilsbury US )
  • 1/4 tsp Xanthan Gum (omit if your blend contains it )
  • 1/4 tsp Bicarbonate of Soda
  • 1/2 tsp Cream of Tartare
  • 10 g Caster sugar
  • 1 small Lemon Finely Grated
  • 20 g Chickpea / Besan Flour
  • 30 ml Water
  • 150 ml Dairy Free Milk . I used Mighty Pea Pea Milk Unsweetened
  • 2 tbsp Maple syrup
  • vegatable oil for griddle or frying pan


  1. Add the flour, bicarb , xanthan gum ( if using ) and sugar cream of tartare to a medium bowl and whisk until evenly combined and aireated
  2. Zest the lemon and add to the dry ingredients mix in
  3. in a small bowl add the chickpea flour and water and mix until combined and smooth
  4. Add the milk. maple syrup and the chickpea slurry to the dry ingredients and with a metal whisk whisk until lump free and smooth
  5. Heat the frying pan or griddle on a medium heat
  6. Using a piece of kitchen roll wipe the pan with oil so just a light covering , you will need to do this after every set of pancakes made
  7. To check the temperature is not to hot or cold drop a tea spoon of batter into the centre and it should hold its shape . Adjust the temperature if required
  8. Cook the pancakes in batches using 2 tablespoons of batter per pancake , Cook for two minutes each side
  9. Keep Pancakes warm in a clean dry tea towel until batter is used up
  10. Serve with fruit , yogurt and extra maple syrup or just with dairy free butter !!

So a nice quick and easy recipe for you this week

But do not get fooled into a false sense of security I have plans πŸ˜‚πŸ˜‚

But for now enjoy your breakfast and I will enjoy mine ( I may have whipped up a batch this morning, whilst you read this post ….they are that quick )😍😍

Lets give you some more quick pics to keep you entertained

Au Natural and Naked πŸ˜‚πŸ˜‚
Got to stacked πŸ˜‚
All drippy and gorgeous

Ready to eat
I couldn’t resist a fork shot πŸ™ˆπŸ™ˆ
And of course there has to be some crumbporn πŸ˜‚πŸ˜‚

Hope you enjoyed the post.

Please feel free to leave me a comment or a like, it helps me alot.

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If you make any of my recipes, let me know how you get on, I would love to hear.

Drop me a line @clarescauldron or tag me on Insta or use my hashtag #everyoneshouldenjoycake

Until Next week ( hopefully )

Stay Safe and Be Kind !!

Author: clarescauldron

UK first time blogger. Intolerance baking is my passion. Hobbiest but a tad obsessedπŸ˜‚πŸ˜‚

2 thoughts on “Lets Make Breakfast”

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