I’ve been on an insane health kick lately, culling all processed sugar and sticking only to the good stuff: fruits and maple syrup.
A lazy Sunday called for some experimentation in the kitchen, pulling inspiration from another obsession of mine lately: the turmeric latte. I decided to come up with something that would combine turmeric, coconut and a gluten-free flour to give me a nutritious, solid base to work with. Then, as an optional topping, I threw together some sticky maple apples, because who doesn’t love the combination of maple syrup and apples (amiright)?
Because these drop scones (fancy name for tiny pancakes) are sugar-free, you could definitely have these as part of a savory brunch with, say, a tofu scramble or mango slaw and a coconut chutney to really play with the Indian influence. Likewise, these drop scones go wonderfully with fresh strawberries and coconut whip, banana, and pecans….the list goes on.
If you’re after a treat that feels far more naughty than it actually is, keep reading.
We hope you enjoy these drop scones!
Turmeric & Coconut Drop Scones with Sticky Maple Apples (Vegan & Gluten-free!)
- 1 1/2 Cups Gram (Besan) Flour
- 1 Teaspoon Baking Powder
- 1 Teaspoon Ground Turmeric
- 1/2 Teaspoon Ground Cinnamon
- 1/4 Teaspoon Salt
- 1 Cup Unsweetened Almond Milk (or alternative)
- 1 Teaspoon Apple Cider Vinegar
- 3 Tablespoons Desiccated Coconut
- 2 Apples (Any Variety)
- 4 Tablespoons Maple Syrup
- Coconut Oil (For Frying)
1. Pour your milk into a small bowl. Add the apple cider vinegar, mix and allow to become slightly frothy. This is going to help your drop scones rise.
2. Mix all dry scone ingredients together in a large bowl.
3. Peel and slice your apples and set aside for a moment.
4. Pour your milk/vinegar mix into the dry ingredients and whisk everything together until combined. You might see some more froth as that vinegar combines with the baking powder – that’s a good thing!
5. Heat both a large skillet and a small saucepan over medium heat.
6 Add 1 teaspoon of coconut oil to the saucepan, then add in the apples, stir, and then add in the maple syrup. Simmer on low with the lid on while you cook your scones, stirring occasionally.
7. Add 1 teaspoon of oil to your skillet, spread it around the pan and then dollop in 1/8 cup-sized quantities of scone batter.
8. When the top begins to bubble, flip over and continue cooking for another 2/3 minutes. The beauty of cooking such small pancakes is that they don’t take long.
9. Serve immediately with a side portion of the sticky apples.
NOTE: I’ve tried reheating these the next day and, like most reheated pancakes, they aren’t as great as they are fresh. However, if you’re happy to douse in syrup or yogurt, then go for it! You could sub for wheat flour if looking to make in advance as these will be less crumbly when reheated.
Also by Kat: Vegan Oaty Sweet Potato Pancakes
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Photos: Kat Kennedy