Lazy Sundays one of the little joys in our week. Long breakfasts in our pjs with cups of coffee in your perfect mug, your favourite magazine, and pancakes.
I wanted to put a spin on the traditional by putting a recipe for “drop scones” also known as Scottish pancakes or griddle scones. The original recipes is made with milk/cream, eggs, and wheat flour.
Instead I am using rhubarb and oats as the base for these. You cook them exactly like pancakes, but you can go ahead and eat them like a scone if you wish. I put stewed rhubarb on top with coconut cream and a splash of maple syrup. I have also added fennel seeds because I think it brings out the rhubarb, but you can omit it if you want.
I sometimes make a batch of these and freeze them so I can pop them in the toaster and eat them on my way to work.
Rhubarb Fennel Drop Scones
250g (2cups) Oats
Start with cooking your rhubarb in a pot with the water, lemon juice, honey, coconut oil, and fennel seeds. Boil till rhubarb becomes soft enough to mash I use my potato masher. By the time its cooked all the water should be absorbed. Set aside.