Gluten-free Oats Drop Scones

I love oats drop scones because when made with oats flour they are whole meal and gluten-free. For better results, use eggs in the recipe to ensure proper binding since oat flour does not bind very well. The alternative is to mix with all-purpose flour especially if you are not gluten intolerant.

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Prep Time: 5

Cook Time: 20

Total Time: 25

Servings: people

Calories: 284kcal

Equipment

1 Crepe maker optional
1 blender optional
1 Pan

Ingredients

2½ cups Oats flour
1 cup milk or water
4 tbsp sugar use honey as an alternative
2 eggs room temperature
1 tsp baking powder
¾ tsp salt
4 tbsp olive oil
2 tbsp sunflower seeds powdered

Instructions

Step 1: mix the ingredients

In a large bowl, mix the eggs, sugar, milk and oil; pour the mixture into the blender
In another bowl, sift the oats flour, baking powder and salt and mix; then add the mixture into blender and blend with the egg mixture for about 2 minutes. Remember to stop and scrape the side of the blender to ensure the ingredients mix well. Pour the mixture back into a bowl. The mixture should form a slightly thick batter.

Step 2: Cook the Drop Scones

Place a pan onto a cooking stove and brush with some olive oil and let it heat. If you have a crepe/chapati maker, use it to make it easier for you instead of a pan.
Using a ladle or big spoon, scoop the batter and drop on the hot pan or crepe maker
Let the drop scone cook for about 2 minutes or until it browns and the top side is almost dried.
Use a long spatula to turn the other side of the scone and cook until it brown (but not burn).
Repeat the same process until all the butter is finished.
Serve hot with tea or coffee for a delicious and filling breakfast

Notes

Adding fruits, nuts and seeds to your recipes enhances their nutritional value. This recipe is a perfect opportunity to incorporate these extra ingredients for a healthy living.

Nutrition

Calories: 284kcal

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