Recipe by Greens of the Stone Age
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Gone Paleo but missing your British breakfast favourites? Then these Paleo Scotch Pancakes are the answer! Made with naturally gluten and grain free flours they’re also suitable for those following a gluten-free diet.
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- 150ml nut milk
- 2 tbsp maple syrup
- 1 tbsp raw virgin coconut oil
- 200g arrowroot or tapioca flour
- 30g ground almonds
- 15g coconut flour
- 1/2 tsp bicarbonate of soda
- 1/2 tsp apple cider vinegar
- 1 large egg
- 30g raisins
- 35g sultanas
Utensils
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Step 1
Add the nut milk, maple syrup, and coconut oil to the Ninja Foodi 16cm Saucepan and place onto a low heat. Heat gently until all the ingredients have melted into the milk.
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Step 2
In a large mixing bowl combine all of the other ingredients (except for the raisins amd sultanas) and whisk together. Gradually whisk in the warmed milk mixture until you have a smooth batter then stir in the raisins and sultanas.
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Step 3
Place the Ninja Foodi 20cm Frying Pan onto a low to medium heat with no oil. Leave for 1 minute to bring the temperature up then add 2 tablespoons of batter and smooth into a circle shape using the back of a spoon or a silicone spatula. You can gently push the edges in to do this too.
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Step 4
When bubbles begin to appear and the centre seems to be ‘firming up’ slightly flip over until golden brown on both sides. Repeat until all pancakes are cooked. Serve warm with lashings of butter.
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Step 5
Notes:
These can be stored for a few days in an airtight container in the fridge and warmed in the toaster on the lowest setting.
