Light, versatile and so quick to make, these little fluffy cushions of loveliness can be served with either sweet or savoury dishes whenever you fancy something bready to eat. I like them for breakfast - either topped with a little raw honey, maple syrup, fresh berries or 100% fruit spread - though my real ‘soft-spot’ is for old fashioned marmalade, because it brings back memories of my childhood.
Sent off to boarding school at five years old, I could never seem to get enough food to eat! It was here that I was introduced to Robertson’s Golden Shred marmalade with their (now politically incorrect) Golliwog branding, which included beautifully made enamel brooches to collect and pin to the lapel of my school blazer. Overly sweet and unsophisticated it may have been, but back then, much like Paddington Bear, marmalade was my hunger monster’s saviour!
School breakfasts were usually our choice of pre-packaged cereal (Sugar Puffs for me please!) followed by plates stacked high with yesterday’s scantily ‘buttered’ (with Stork margarine, I fear), pre-sliced white bread. It seemed to me that magic marmalade could transform these half-stale offerings into something rather nice that temporarily filled me up. Teatimes were similarly skewed in favour of high carb foods. Bread with jam or chocolate spread, a banana and soft, sticky buns - the sort topped with glacé white icing. We didn’t mind! These are sweet treats as far as children are concerned and, for me, also a real source of comfort that helped me deal with the stress of being away from home.
Unfortunately, overloaded with wheat, gluten and sugar, young children are particularly vulnerable to tummy bloating, clogged-up systems and chronic constipation. Our guardians must have had an inkling because every morning they would check to see if we were ‘regular’ by keeping a 'poo log'! The ‘little me’ thought it most prudent to try and save face when asked the question, so I’d always answer in the affirmative. Unfortunately, I didn’t realise that no amount of toilet paper rammed down the loo would disguise the fact if I’d lied! I’d only know I’d been rumbled when I was given All-Bran for breakfast instead of my favourite cereal. My blushes weren’t spared either. An uninteresting bowl of roughage foisted on a child lets everyone know where their bowels are at. I was embarrassed and ashamed - as if it was my fault! Scarred by this early life experience, I was still eating what I thought was a mandatory bowl of All-Bran every morning up until my thirty-eighth birthday!
Being regularly fed massive amounts of refined, processed, high carbohydrate foods not only caused my digestive discomfort, but also nagging hunger too. I was part of an experimental dietary disaster promulgated by the food industry in collusion with public health advisers, which in my view was, and still is, tantamount to child abuse because…
Normally when you eat some food your blood sugar goes up and your insulin levels rise to get the nutrients into your body cells. Once this work is done, your blood sugar goes back to normal. All is as it should be and you’ll only get hungry again when you need more energy. However, when you eat certain foods that contain a lot of sugar and carbohydrates, your blood sugar sky-rockets. In response, your body releases inordinately high amounts of insulin to get the sugar inside your cells. Once your blood sugar spikes, the excess insulin, which is far more than your body needs, continues affecting your blood sugar way and beyond just normalising it. Consequently, your blood sugar continues to plummet much lower than it’s supposed to. At which point, your brain then tells you you’re still hungry! Unbelievably, as a child, in an attempt to satisfy these constant hunger cravings I resorted to eating Germolene after dormitory lights out! By the time I was eleven I was, unsurprisingly, quite porky!
Fast forward almost sixty years, and today’s recipe for Primal Pronto Drop Scones served with orange fruit spread is my idea of heaven. This is bread and marmalade revisited in satisfyingly good taste with no nasty consequences. As warm and as soft as a hug, these high protein, low-carb, nutritious Primal Pronto Drop Scones a.k.a Scotch pancakes served straight from the pan, showcase all the comfort factor of freshly baked or toasted bread with the crunch of pumpkin seeds. Grain-free and gluten-free, and loaded up with tangy, low-carb, organic orange ‘marmalade’ served with a plentiful supply of freshly brewed coffee, they are one of the things I most love about being a grown-up. Oh, and they are really filling too!
Primal Pronto Drop Scones (make about 16)
150 g organic ground almonds
2 tbsp organic coconut flour
2 tsp baking powder
½ tsp sea salt
250 ml raw organic full-fat milk (or homemade, unsweetened almond milk)
3 eggs, beaten
30 ml organic tiger nut oil (or coconut oil, melted)
2 drops organic liquid stevia
50 g organic pumpkin seeds
1 tbsp organic tiger nut oil (or coconut oil) - for frying
In a large bowl, combine the ground almonds, tiger nut flour, coconut flour, baking powder and sea salt together with a whisk.
Measure out the milk into a jug then add the beaten eggs, liquid stevia, and tiger nut oil.
Make a well in the centre of the dry ingredients and slowly pour in the wet ingredients, whisking the mixture as you go. Keep whisking until the mixture becomes a thick, but still pourable, smooth batter - no lumps please!
Set aside for a minute or two to allow the coconut flour to fully thicken out the mixture. If the batter then seems too thick to pour thickly from a spoon or ladle, add a little filtered water. When you’re satisfied that the batter is of a thick ‘dropping’ consistency, stir in the pumpkin seeds.
Place a smidge of oil in a large, shallow non-stick frying pan and set over a medium heat. When hot (takes about 2 minutes), spoon small pools (heaped tablespoons) of the batter into the pan, spacing them well apart - no more than 2 or 3 pancakes at a time - making each pancake about 6 centimetres (2.5 inches) in diameter.
Cook for about 1½ - 2 minutes until the underside is golden brown, then using a flexible, thin-edged silicon spatula to help you, carefully turn them over and cook for 1½ - 2 minutes on the reverse side.
Turn onto warmed plates and serve immediately with either no-added-sugar 100% fruit spread, fruit puree, fresh berries, a drizzle of honey or maple syrup.
Primal Pronto Drop Scones are every bit as good served alongside a cooked breakfast, a bowl of soup, or curry. Alternatively, spread lavishly with savoury toppings e.g. Carrot Hummus or a feisty tomato and avocado salsa for a filling snack or starter. Or, make them into small ‘blini-sized’ canapés and serve with drinks.
Whilst these drop scones are very quick and easy to make, you may find you need to cook several batches before you get fully acquainted with the optimum temperature (medium/low not medium/high) and exact cooking times (keep checking their doneness' after 1½ minutes) to get them light, fluffy and perfectly golden on both sides. N.B. Let the drop scones firm up just enough for you to turn them over without the uncooked batter running off the top surface when you do. It takes a little practice!
Carbohydrate 3g Protein 4g - per pancake