Who says you can’t have pancakes for lunch? These savoury  drop scones work brilliantly as a big breakfast or brunch/lunch.

Ingredients

• 200g gluten free flour
• 1.5 teaspoons of baking powder
• Pinch of salt
• 1 egg
• 300ml milk (we use coconut milk)
• Small bunch spring onions, chopped – white bits only
• Coconut oil for frying
• 2-3 rashers of streaky bacon
• Half an avocado
• Feta for crumbling

1. Over a medium heat fry your chopped spring onions in a little coconut oil until just cooked.
2. Next, mix together the flour, baking powder and salt in a large bowl or free standing mixer.
3. In a separate bowl beat the egg into the milk for a few seconds.
4. Make a well in the centre of your flour and slowly add the milk and egg a little at a time until you have a thick batter, ensure there are no lumps but do not over mix.
5. Stir your spring onions into your batter and season with salt and pepper.
6. Heat a large non stick frying pan and add a table spoon of coconut oil.
7. Drop large spoonfuls of the batter into the pan to make the pancakes and cook for about 3 minutes on each side – try to make sure that the onions are evenly distributed over the surface of the pancake.
8. Meanwhile fry/grill your bacon until crispy and slice your avocado.
9. Serve your pancakes in a stack with your bacon, avocado and crumble feta over the top.

Eat!