Chocolatey Oat Drop Scones

Gone are the days when shop-bought pancake mix was cooped up at the back of the kitchen cupboard because penance was needed for even a bite of those sugar studded, refined carbs. Nowadays, they are so easy to make with the millions of efficient recipes out there, that we recipe makers have struck such a health balance, we’d even encourage post-workout pancakes! As a massive pancake connoisseur, I can assure you that when it comes to healthy pancakes, I’ve more than likely only settled for the ones that work. I think you’ll enjoy this one.

As an extremely versatile – delicious savory or sweet – meal, pancakes should be taken for granted a lot more. Brilliant for bumping up your protein intake with some crushed nuts in the mix, and for enhancing your morning, topped with yogurt and fresh berries, I fail to see why they’re not more popular.

This recipe serves two and is:

D – Dairy Free

G – Gluten-free (make sure the oats are processed in a gluten-free facility)

Ingredients:

  • Eggs, x2
  • Blended oats (oat flour), 1 cup
  • Cocoa powder, 1 tblspn
  • Banana, x1/2 medium
  • Coconut milk, ~3 tblspns
  • Baking powder, 1 tspn
  • Vanilla extract, 1 tspn
  • Salt, pinch
  • Coconut/olive oil

Garnishes:

  • Nut butters (I think I have most Meridian nut butters in my apartment!)
  • Natural yogurt
  • Pomegranate seeds
  • Banana
  • Fresh berries

Method:

  1. Add all ingredients to a blender and blitz (I used a Nutri Bullet as I do for almost every recipe).
  2. When you form a thick mixture (add more drops of coconut milk if needed), heat a frying pan at high heat with oil.  Add two tblspns of the mixture and gently push down the batter with the back of a tablespoon. You will make ~4 drop scones with this recipe.
  3. Heat both sides of pancake for 2 mins on a medium heat.
  4. Pile up the drop scones and garnish to your own liking.
  5. I hope you enjoy it as much as I did!

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