Coconut Flour Drop Scone Pancakes

large non-stick frying pan and 2 x mixing bowls

25g Doves Farm Organic Coconut Flour
1 tbsp coconut sugar
1 tsp Doves Farm Baking Powder
½ tsp xanthan gum
2 eggs
150ml milk
2 tbsp oil
1 tbsp vanilla extract
oil, for frying pan

1. Measure the flour, coconut sugar, baking powder and xanthan gum into a mixing bowl, stir to combine and sieve into another bowl. 
2. Break the eggs into the mixing bowl, add the milk, oil and vanilla extract and whisk until fully combined.
3. Add the flour blend to the bowl and beat until the batter starts to thicken. 
4. Lightly oil a non-stick frying pan so that the oil just covers the surface and put it over a gentle heat.
5. Drop tablespoons of the batter into the pan and spread the mixture out to make 10cm/4” wide circles.
6. Cook over a gentle heat until the pancake is set and the base is dark gold, about 4-5 minutes.
7. Very carefully turn the pancake over and cook the other side for 2-3 minutes.
8. Transfer the pancake onto a warm plate.
9. Repeat until the batter is used.
10. Serve warm or cold.