Breakfast

Pineapple and cinnamon drop scones (pancakes) is for Breakfast, Snack.

Pineapple and cinnamon drop scones (pancakes) takes 10 minutes to prepare.

Pineapple and cinnamon drop scones (pancakes) takes 25 minutes to cook.

Pineapple and cinnamon drop scones (pancakes) makes 24 servings.

The ingredients for Pineapple and cinnamon drop scones (pancakes) are:

1 cup wholewheat flour
1 cup white flour
2 tsp baking powder
1 tsp ground cinnamon
7 ml Splenda brown sugar blend
1 large egg
300 ml pineapple juice
1/2 cup well drained crushed pineapple

Here is how you make Pineapple and cinnamon drop scones (pancakes):

1. Preheat a heavy-based frying pan. Put the wholewheat flour in a mixing bowl. Sift in the white flour, add the cinnamon and sugar and make a well in the center. 2. Add the egg with half the pineapple juice and gradually incorporated the surrounding flour to make a smooth batter. Beat in the remaining juice with the well drained crushed pineapple. 3. Lightly grease the pan. Drop tablespoons of the batter on to the surface, leaving them until they bubble and the bubbles begin to burst. 4. Turn the drop scones with a egg lifter and cook until the underside is golden brown. Place on a kitchen paper towel to draw out any oil and keep warm.Serving Size: 24Number of Servings: 24Recipe submitted by SparkPeople user BEVILYNN.

The nutritional information for Pineapple and cinnamon drop scones (pancakes) is:

• Servings Per Recipe: 24
• Amount Per Serving
• Calories: 50.5

• Total Fat: 0.4 g
• Cholesterol: 7.7 mg
• Sodium: 43.8 mg
• Total Carbs: 10.6 g
• Dietary Fiber: 0.9 g
• Protein: 1.6 g

The dietary needs meet for Pineapple and cinnamon drop scones (pancakes) is Low Fat