Serves 2-3
We’re having breakfast for dinner this #MeatlessMonday and who wouldn’t with these irresistibly fluffy Olive Oil Pancakes?!
We’re loving the combination of dark chocolate and orange zest in this recipe, but feel free to use the batter and substitute your own flavor combinations!
If your a fan of breakfast for dinner (trick question, am I right?!), be sure to check out some of our other fav brekkie recipes!
INGREDIENTS
1 cup all-purpose flour
1Tbsp baking powder
¾ cup water
3 Tbsp pure maple syrup, plus extra for serving
¼ cup olive oil, extra to coat skillet
½ orange zest
¼ cup vegan chocolate chips, chopped
½ tsp sea salt
*Photo + Recipe Adapted From: Chloe’s Vegan Italian Kitchen
BATTER
In a medium bowl, whisk all-purpose flour, baking powder, and sea salt.
In a separate bowl or liquid measuring cup, whisk water, pure maple syrup, olive oil and orange zest.
Add the liquid to the flour mixture and whisk until just combined. Do not over mix.
Fold in chopped vegan chocolate chips.
METHOD
In a large nonstick skillet or griddle, heat olive oil over medium-high heat.
For each pancake, pour ¼ cup of batter onto the skillet, and when small bubbles appear in the center of each pancake, flip.
Let it cook on the other side until lightly browned and cooked through, about 1 minute.
Repeat with remaining batter, adding more olive oil to the skillet as needed.
NOTES + SERVING TIPS
Serve with warm pure maple syrup or a drizzle of olive oil.
