High-protein salmon drop scones
These high-protein salmon drop scones are a quick, nutritious and filling, ideal for brunch, lunch or a light dinner. Made with eggs, Greek yoghurt and chickpea flour, they are naturally gluten-free, high in protein and rich in bone-supporting nutrients such as calcium, vitamin D and phosphorus.
Using smoked salmon or leftover baked or grilled salmon, this recipe is also a great way to reduce food waste while boosting your intake of omega-3 fatty acids, which support bone strength and joint health. Lightly crisp on the outside and soft on the inside, these savoury drop scones pair well with a green salad or yoghurt-based sauce or even a poached egg for extra protein boost.
Ingredients
Method
- In a bowl, whisk together the eggs and Greek yoghurt until smooth.
- Add the chickpea flour and baking powder, mixing well to form a thick but pourable batter.
- Fold in the salmon, chopped parsley and red pepper.
- Lightly oil a cast-iron pan or non-stick pancake pan and heat it over medium heat.
- Spoon small portions of the batter into the pan, allowing them to spread slightly.
- Cook for about 1 minute, until bubbles appear on the surface, then flip and cook for another minute until golden on both sides.
- Transfer the cooked scones to a plate and repeat with the remaining batter.
- Serve warm with a fresh green salad, yoghurt dip or lemon wedges.