Dairy and Egg-Free Scottish Oat Pancakes (Drop Scones)

Ingredients

• 1 cup Oat Flour
• 2 teaspoons Baking Powder
• 2 tablespoons Sugar
• 1/4 teaspoon Salt
• 1 cup Dairy-Free Milk (Oat or Almond)
• 1/4 cup Apple Sauce
• 2 tablespoons Dairy-Free Butter, melted

Original measure retained: its cup/spoon or fluid-volume standard is unspecified.

Instructions

1. 1In a large bowl, whisk together the 1 cup of oat flour, 2 teaspoons of baking powder, 2 tablespoons of sugar, and 1/4 teaspoon of salt until well combined.
2. 2In a separate medium bowl, whisk together the 1 cup of dairy-free milk and the 1/4 cup of apple sauce until smooth.
3. 3Pour the wet ingredients from the medium bowl into the large bowl with the dry ingredients. Whisk gently until just combined. Be careful not to overmix; a few small lumps are okay.
4. 4Place a large non-stick frying pan or griddle over medium heat. Let it heat for 2-3 minutes. Add 1 teaspoon of dairy-free butter to the pan and let it melt and coat the surface.
5. 5Carefully drop spoonfuls of the batter onto the hot, buttered pan. Aim for about 1/4 cup of batter per pancake. Cook for 2 to 3 minutes on the first side, until small bubbles appear on the surface and the edges look set.
6. 6Using a spatula, carefully flip the pancakes. Cook for another 2 to 3 minutes on the second side, until golden brown and cooked through. Repeat with the remaining batter, adding a little more of the 2 tablespoons of dairy-free butter to the pan between batches if needed.
7. 7Serve the 6 oat pancakes warm, perhaps with dairy-free yogurt and berries.

Substitutions

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