Dairy-Free Oat Drop Scones
Fluffy, golden, and irresistibly tender, these Dairy-Free Oat Drop Scones are a delightful twist on the classic recipe, tailored for those seeking plant-based or lactose-free options. Made with rolled oats, creamy coconut milk, and a hint of natural sweetness from maple syrup, these pancakes boast a wholesome yet indulgent flavor profile. Perfect for a quick breakfast or brunch, they come together in just 25 minutes with minimal effort. A light touch of vanilla adds warmth, while coconut oil enhances their subtle nutty richness. Serve these drop scones warm with your favorite toppings—think fresh berries, a drizzle of extra maple syrup, or a dollop of dairy-free yogurt—for a comforting, crowd-pleasing treat. Whether you're cooking for a special diet or simply craving a nutritious spin on an old favorite, this recipe is your go-to for simplicity and flavor.
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Recipe Information
Ingredients
- 100 grams Rolled oats
- 150 grams All-purpose flour
- 2 teaspoons Baking powder
- 0.5 teaspoons Salt
- 250 milliliters Coconut milk
- 1 large Egg
- 2 tablespoons Maple syrup
- 1 teaspoon Vanilla extract
- 2 tablespoons Coconut oil
Instructions
In a large mixing bowl, combine rolled oats, all-purpose flour, baking powder, and salt. Stir well to ensure even distribution of the dry ingredients.
In a separate bowl, whisk together coconut milk, egg, maple syrup, and vanilla extract until fully combined.
Make a well in the center of the dry ingredients and pour in the wet mixture. Stir gently until you achieve a smooth batter. Be careful not to overmix, as this can make the scones tough.
Heat a non-stick frying pan over medium heat and add a teaspoon of coconut oil.
Once the pan is hot, drop scoops of batter onto the pan, using approximately 2 tablespoons of batter for each scone. Use the back of a spoon to gently flatten them slightly, if necessary.
Cook for about 2-3 minutes on one side until bubbles form on the surface and the edges appear set. Flip the scones carefully and cook for an additional 2-3 minutes on the other side until golden brown.
Transfer the cooked scones to a plate and cover with a clean kitchen towel to keep them warm. Repeat the process with the remaining batter, adding more coconut oil to the pan as needed.
Serve the scones warm with your choice of topping, such as dairy-free yogurt, fresh fruit, or additional maple syrup.
Nutrition Facts
Calories |
1495 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 44.4 g | 57% | |
| Saturated Fat | 26.8 g | 134% | |
| Polyunsaturated Fat | 2.4 g | ||
| Cholesterol | 220 mg | 73% | |
| Sodium | 2234 mg | 97% | |
| Total Carbohydrate | 234.8 g | 85% | |
| Dietary Fiber | 14.7 g | 52% | |
| Total Sugars | 45.0 g | ||
| Protein | 39.0 g | 78% | |
| Vitamin D | 1.3 mcg | 7% | |
| Calcium | 116 mg | 9% | |
| Iron | 12.6 mg | 70% | |
| Potassium | 894 mg | 19% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
