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A community recipe by

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An alternative to bread/crackers. A quick savoury flatbread or pancake, original recipe is gluten and dairy free. Delicious for breakfast or any time of the day, goes well as a side dish with eastern/western /European foods.


Serves: 2-3

  • 250 millilitres cornmeal
  • 2 tablespoons omega mix (Pumpkin, sunflower, sesame, flax seeds (optional))
  • 1 teaspoon salt
  • 1 teaspoon oregano (optional)
  • 2 tablespoons butter or olive oil for dairy free
  • 2 splashes of soy milk
  • 1 splash of olive oil or butter


Scosobon is a community recipe submitted by sgdeyns and has not been tested by so we are not able to answer questions regarding this recipe.

  • Mix all the dry ingredients in a bowl.
  • Add in melted butter and milk, stir until you have a thick cake batter consistency.
  • Heat a little bit of butter in a pan, and add a ladle of batter, depending on the size of the pan, you make small round individual thick biscuits/pancakes/flatbreads size, cook until bottom side is slightly golden.
  • Turn over and cook the other side until slightly golden. (alternatively, you could cook one big pan size and once cooked, use a knife to cut into rectangular shapes).
  • Serve whilst warm alone or with eggs for breakfast. Enjoy as a snack anytime during the day and goes well as a side dish with eastern/western/European foods. Everybody seems to enjoy these anytime of the day and it is a good alternative to bread/crackers and biscuits.

    *For sweet Scosobon substitute salt for sugar and cinnamon in the ingredients and serve with Jam/honey/lemon syrup/lemon curd.

    Inspired by a friend whose best friend was on a gluten and dairy free diet.

    Tell us what you think