These classic small scotch pancakes are made using eggs, flour and milk, but if you want to make vegan or gluten free versions, use non-dairy milk, an egg-replacer like No Egg or Follow Your Heart and a date sweetener and a gluten free flour like Doves Farm.

Scotch Pancakes with Almond Butter and Local Honey

Serves: 4          Time: 10 minutes          Level: Easy

Ingredients

1. 200g of self-raising flour
2. 2 eggs
3. 30g of caster sugar
4. 300ml of milk

1. Toppings
2. Almond butter
3. Honey (we sell several that are locally produced)

Method

Put the milk and flour into a large mixing bowl, and whisk together.

Add eggs and beat in to mixture.

Add the sugar and whisk.

Taking a ladle, drop the pancakes into a frying pan with oil on a medium heat.

Cook for one minute, then flip and cook the other side for 30 seconds.

Once they’re done, serve the pancakes with a tablespoon of almond butter and local honey.