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.

TIRAMISU PANCAKES

SERVES 2 TO 3 PORTIONS

1 cup all-purpose flour

1 tbsp baking powder

1 tbsp instant espresso powder

1⁄2 tsp salt

3⁄4 cup water

1⁄4 cup maple syrup

1 tbsp dark rum

1⁄3 cup semisweet chocolate chips (dairy-free)

Canola oil, for greasing

Powdered sugar, for serving

Coconut Whipped Cream

NUTRITIONAL VALUES

Calories: 495kcal
Fat: 16.9g (8.2 S.Fat)
Carbs: 80.1g
Protein: 5g
Sugar: 37.1g
Sodium: 442mg

METHOD

In a large mixing bowl, combine flour, baking powder, espresso powder, and salt. In a separate small bowl, whisk together the water, maple syrup, and dark rum. Add the liquid to the flour mixture and whisk until just combined. Do not overmix; the batter should have some lumps. Fold in chocolate chips gently.

Heat a large non-stick skillet or griddle over medium- high heat, lightly oiled. 1/4 cup batter should be poured into the skillet. It's time to flip the pancake when bubbles appear in the center. Cook for 1 minute more 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. If the batter becomes too thick, add a tablespoon of water at a time. Dust pancakes with powdered sugar and top with a dollop of coconut whipped cream to serve.

MAPLE-PEANUT BUTTER PANCAKES

SERVES 8 PANCAKES

3/4 cup oat flour (certified gluten-free)

3/4 cup gluten-free flour blend (soy-free if necessary)

1 tbsp. cornstarch

1 tbsp. baking powder

1/2 tsp. salt

1 1/4 cups non-dairy milk (nut-free and/or soy-free if necessary)

1 1/3 cup maple syrup, plus more for serving

1/4 cup unsalted, unsweetened peanut butter (or nut or seed butter of your choice)

1 tbsp. apple cider vinegar

1 tsp. vanilla extract

Vegan cooking spray (soy-free if necessary)

Vegan butter (soy-free if necessary), optiona

NUTRITIONAL VALUES

Calories: 178kcal
Fat: 0.7g (0.2 S.Fat)
Carbs: 43g
Protein:1.1g
Sugar: 31.3g
Sodium: 154mg

METHOD

Whisk together the oat flour, gluten-free flour, cornstarch, baking powder, and salt in a large mixing bowl. In a medium mixing bowl, combine the milk, maple syrup, peanut butter, vinegar, and vanilla extract. Stir the wet ingredients into the dry ingredients until well combined. For a few minutes, heat a large frying pan or griddle over medium heat. Cooking spray should be used sparingly. Scoop the batter onto the pan with a 1/3-cup measuring cup and cook until the top begins to bubble, and the edges begin to lift. Flip the pancake with a spatula. Cook for an additional minute or two. Lift the edge of the pancake gently to ensure it is golden brown, then transfer it to a plate (or the oven, as in Tip below). Rep with the remaining batter, making sure to re-grease the pan in between pancakes. Serve the pancakes with a drizzle of maple syrup and a pat of butter, if desired. Refrigerate leftovers in an airtight container for 1 to 2 days.

VARIATIONS

These can also be made with 1 1/2 cups unbleached all-purpose flour instead of the oat flour, gluten-free flour, and cornstarch. If the batter is too thick, thin it out with a few tablespoons of nondairy milk. This batter can also be used to make waffles by cooking it in a waffle maker according to the manufacturer's instructions.

RECIPE NOTES

If you aren't going to serve the pancakes right away, preheat the oven to the lowest setting before you begin making the batter. On a baking sheet, place a cooling rack. When a pancake is done, place it on a cooling rack and place the baking sheet in the oven. Continue to transfer all of the pancakes to the rack (avoiding overlapping if possible) and leave them there for up to 20 minutes.