Vegan Pancake Drop Scones

Name: Vegan Pancake Drop Scones
Ingredients: 75 g FREEE Rice Flour; 0.5 tsp FREEE Baking Powder; 0.25 tsp FREEE Xanthan Gum; pinch of salt; 200 ml water; oil, for pan; syrup, for serving

Makes 8-9 drop scones

These simple, rice flour, vegan drop scones are best served warm or toasted with any syrup, jam or fruit compôte.

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Free from Gluten, Egg, Soya, Wheat, Dairy, Nuts

Vegetarian, Vegan, Without crystal sugar

Ingredients

75g FREEE Rice Flour
½ tsp FREEE Baking Powder
¼ tsp FREEE Xanthan Gum
pinch of salt
200ml water
oil, for pan
syrup, for serving

Put the flour, baking powder, xanthan and salt into a large bowl or jug and stir to combine.
Add the water and beat to make a smooth batter.
Put a little oil into a frying pan, roll it around to cover the surface and heat until nice and hot.
Pour batter into the pan to make 75mm/3” circles and cook on medium heat.
When bubbles appear on the surface and the base is lightly golden turn the pancake over and cook the other side.
Transfer cooked drop scones to a plate and repeat until the batter is used.
Serve warm or toasted with syrup.

Equipment

Large frying pan and mixing bowl or measuring jug

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Ingredients

75g FREEE Rice Flour
½ tsp FREEE Baking Powder
¼ tsp FREEE Xanthan Gum
pinch of salt
200ml water
oil, for pan
syrup, for serving

Vegan Pancake Drop Scones

Makes 8-9 drop scones

Ingredients

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Gluten Free Baking Powder 130g

Gluten Free Xanthan Gum 100g

Gluten Free Rice Flour 1kg

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Ingredients

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