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.

Print Recipe

Prep Time 5

Cook Time 15

Resting Time 4

Total Time 20

Servings: 4 people

Cuisine: Fusion

Calories: 1234

Ingredients Method

Ingredients

2 eggs
3 Tbsp Greek yoghurt
½ cup chickpea flour
1 tsp baking powder
2 Tbsp chopped parsley
About 75g smoked or cooked salmon flaked
2 Tbsp chopped grilled or roasted red pepper
Olive oil for cooking

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.