Happy Pancake Day, 2014! Gluten Free Edition

Celebrating Pancake day with gluten free buckwheat pancakes!

Easy to make with: buckwheat flour, egg whites, soy milk, olive oil, vanilla, salt and baking powder.

They're not mile-high fluffy, but they are hearty and rich.  Swimming in pure maple syrup, they're a classic delight.

Apricot and cranberry scones

Mix chopped dried-apricots and dried cranberries.  Rehydrate with orange juice.  Add a grating of orange zest and a slash of vanilla essence.

Mix the flour and fat - here it's coconut oil with.  A little salt, sugar and baking powder and it's ready to have the soy milk added.

Form into a round flat (2cm thick) loaf.  Bake at 175C  (350F).

These are not the modern American scones, sugary, eggy and greasy.  These are more like the English mildly sweet biscuits.