When I was little my Mum often made drop scones for me which I absolutely loved! Also known as Scotch pancakes, they're smaller than the American style pancakes. Instead of being eaten covered in maple syrup, they were usually spread with butter and jam or very sticky golden syrup, so that they can be eaten like a crumpet (with your hands) rather than with a knife and fork.
As it's Mothers Day tomorrow, and these remind me of my Mum, I think these little drop scones are the perfect thing to make on Mother's Day. I'm sure any Mum would love to have these made for her for breakfast, me included (hint hint)!
Being married to an American, we have a huge love for maple syrup in our house, and I do like to serve these up American style. These little drop scones are made a little thicker, with added chocolate chips and a drizzle of Maple syrup, though I'm keeping them true to their original mini size; the perfect mix of traditional English and American.
For the chocolate chips, use a good quality dark chocolate that is preferably refined sugar free, we love Plamil which is sweetened with xylitol and found in Holland and Barrett. Just to make these little drop scones as virtuous as possible, they are made with a blend of wholesome gluten free flours which lend a delicious nutty taste, and of course they are vegan too!
Chocolate Chip Drop Scones
1 cup rice flour
1/2 cup buckwheat flour
1/4 cup teff flour
1 tbsp arrowroot
1 tsp baking powder
1/4 tsp bicarbonate of soda
Pinch of sea salt
1 tsp lemon juice or apple cider vinegar
300ml oat milk
45g dark xylitol chocolate
Coconut oil for greasing the pan
Pre-heat your pan to a medium high temperature. The secret to good pancakes of any kind, is a nice hot pan! Let it heat up for a good 5 minutes, then prepare the batter.
Add all the dry ingredients to a large mixing bowl, add the lemon juice or apple cider vinegar and oat milk and whisk till smooth. You'll have a very thick and smooth batter.
Cut the chocolate into small chunks to make 'chips' and stir into the batter.
Take a little knob of coconut oil and add to he hot pan, swirling it round to coat. I use a ceramic pan and it makes amazing pancakes! Using a 1/4 measuring cup, scoop the batter, dropping it onto the pan. I can make 4 at a time, but it depends how big your pan is! Cook for around 3 minutes, until you see little bubbles appearing on the surface, flip them and cook for a further couple of minutes.
Serve with maple or coconut syrup for the perfect Mother's Day breakfast!