Vegan drop scones or Scotch pancakes
Mix the dry ingredients in a mixing bowl.
In a measuring cup, mix the water and the soy milk then add it to the dry mixture.
Use a rubber spatula and stir to form a smooth batter.
Add 2 tablespoons of the egg substitute and a tablespoon of oil and mix until the batter turns 'eggy'.
Scoop or pour the batter onto a heated greased pan to form small round-sized pancakes. You can add fruits such as fresh blueberries to the top of the cooking pancakes at this time.
Flip the pancakes over when bubbles have appeared and cook until the bottom is browned.
Nutritional analysis per serving (2 servings)
Note: The information shown is Edamam's estimate based on available ingredients and preparation. It should not be considered a substitute for a professional nutritionist's advice.
For oatmeal pancakes, replace 1/4 cup of plain flour with oatmeal.
Serve with maple syrup or jam. Top with a scoop of vegan margarine(Olive Gold) for a salty flavor. Add fruits on the side such as caramelized bananas and peaches. You can also make a delicious caramel-like sauce with peanut butter, dark brown sugar and some water. Eat slowly and enjoy.
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