OLIVE OIL PANCAKES
SERVES 2 TO 3 PORTIONS
1 cup all-purpose flour*
1 tbsp. baking powder
1/2 tsp. salt
3/4 cup water
3 tbsp. maple syrup, plus extra for serving
Olive oil
*For a gluten-free alternative, substitute gluten-free all-purpose flour plus 1/2 tsp. xanthan gum.
NUTRITIONAL VALUES
Calories: 266kcal
Fat: 5.2g (0.7g S.Fat)
Carbs: 52g
Protein: 4.3g
Sugar: 16g
Sodium: 397mg
METHOD
In a medium mixing bowl, combine the flour, baking powder, and salt. Water and maple syrup should be whisked together in a separate small bowl or liquid measuring cup. Whisk the liquid into the flour mixture until just combined. Overmixing will result in a lumpy batter.
Drizzle oil into a large non-stick skillet or griddle and heat over medium-high heat. Pour 1/4 cup batter onto the skillet for each pancake, and flip when small bubbles appear in the center of the pancake.
Cook for 1 minute on the other side, or until lightly browned and cooked through. Rep with the rest of the batter, adding more oil to the skillet as needed. Warm maple syrup or a drizzle of oil should be drizzled over the pancakes.
Drizzle oil into a large non-stick skillet or griddle and heat over medium-high heat. Pour 1/4 cup batter onto the skillet for each pancake, and flip when small bubbles appear in the center of the pancake.
Cook for 1 minute on the other side, or until lightly browned and cooked through. Rep with the rest of the batter, adding more oil to the skillet as needed. Warm maple syrup or a drizzle of oil should be drizzled over the pancakes.
