A quick nutritious breakfast that is sure to impress. Cut down on calories and fat by using pineapple juice as a flavor enhancer.
Preheat a griddle or heavy frying pan. Measure the wholewheat flour into a medium bowl. Sift the white flour into the bowl, add the cinnamon and sugar. Mix and make well in the center.
Add the egg/egg substitute with half of the pineapple juice. Slowly incorporate the surrounding flour to make a smooth batter. Beat in the remaining juice with the chopped pineapple.
Lightly oil the griddle or pan. Drop tablespoons of the batter onto the surface, leaving them until they bubble and the bubbles begin to burst.
Turn the drop scones with a spatula and cook until the underside is golden brown. Keep the cooked scones warm and moist by wrapping them in a warmed napkin while continuing to cook other batches.
Drop scones do not keep well and are best eaten freshly cooked. Other semi-dried fruit, such as apricots or pears, can be used in place of the pineapple.