MARMALADE 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

1/4 cup orange marmalade, plus extra for serving

1/4 cup semisweet chocolate chips (dairy-free)

Canola oil

Powdered sugar for serving
*For a gluten-free alternative, substitute gluten-free all-purpose flour plus 1/2 tsp. xanthan gum.

NUTRITIONAL VALUES

Calories: 765kcal
Fat: 42.1g (6.1g S.Fat)
Carbs: 97.6g
Protein: 4.5g
Sugar: 56g
Sodium: 426mg

METHOD

In a large mixing bowl, combine the flour, baking powder, and salt. Water and maple syrup should be whisked together in a separate small bowl or measuring cup. Whisk the liquid into the flour mixture until just combined. Do not overmix the batter; it should be thick and lumpy. Fold in the marmalade and chocolate chips gently.

Heat a large non-stick skillet or griddle over medium- high heat, lightly oiled. Pour 1/4 cup batter onto the skillet for each pancake. As needed, adjust the heat. It's time to flip the pancake when small bubbles appear in the center. 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. If the batter becomes too thick, add a tablespoon of water at a time. Serve the pancakes with powdered sugar and marmalade on the side.

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.