Pumpkin seed drop scones

Put the flour, baking powder and salt into a bowl and combine them with a whisk.

Measure the almond or oat milk into a jug. Add the eggs, oil and honey and whisk together thoroughly so the honey dissolves.

Make a well in the centre of the dry ingredients and slowly pour in the dairy-free milk mixture, whisking as you go. Keep whisking until you have a smooth batter. It should have a slightly gloopy consistency that will pour thickly but easily from a ladle. (If it seems unmanageably thick, add a little water – if very thin, a little more flour.)

Stir in the pumpkin seeds. Place a non-stick frying pan over a medium heat and brush with oil. When hot, drop in puddles of the batter with a ladle, making each one 6–7cm across – you should get 4 or 5 in the pan at a time.

Cook for about 1½ minutes until the pancakes start to rise

and bubbles are showing on the surface. Flip over and cook for another 1–2 minutes until golden brown on both sides and cooked through. Repeat with the remaining batter, brushing the pan with a little more oil as you go.

Serve the hot pancakes straight away with marmalade, maple or agave syrup, jam or fresh fruit. Alternatively, dish them up with egg and bacon as an alternative to bread or toast.

Plain buckwheat drop scones

If you don’t have any seeds to hand, this recipe makes simple and delicious plain breakfast pancakes.

Buckwheat blinis

Leave out the seeds and honey. Add a splash of water to the batter to bring it to the consistency described above, then cook smaller spoonfuls – forming pancakes about 4cm across. Leave to cool before serving topped with smoked fish and a smear of horseradish, or smoked mackerel tartare.