The very first picture I ever posted on instagram was of my first attempt at making these pancakes. I still look at that photo occasionally and I’m still impressed with it. Back then I knew very little about cooking without eggs. I’d been vegan for a year or so by that point but part of that time I was a raw vegan, living only on fruit and vegetables and the rest of the time I was struggling by on film set catering. I hadn’t invested much time in baking at all. Since then, I’ve learnt a lot.
One of the first vegan cookbooks I ever owned was ‘Chloe’s Vegan Italian Kitchen’. It was the first book that I came across that truly inspired me. Simple, colourful, flavour packed recipes that showed that vegan cooking didn’t have to be complicated, or full of mysterious ingredients. Her young, bright, smiley face on the cover was welcoming and contagious. Chloe Coscarelli has gone on to do some really amazing things on the vegan scene and she is a true inspiration and pillar of the vegan community. http://chefchloe.com/
This is her recipe and one I’ve made countless times over and now it’s become a regular in my breakfast repertoire. It’s so easy and you probably have all the ingredients in your cupboard right now! It’s the sort of recipe that will really impress people and they don’t need to know how ridiculously easy it is!! Shhhh, I wont tell anyone!
Maple Syrup PancakesPrint This
- 1 cup of plain flour
- 1 tablespoon of baking powder
- 1/2 teaspoon of salt
- 3/4 cup of water
- 3 tablespoons of maple syrup or agave (plus extra for serving)
- Olive Oil
1.In a medium bowl combine your flour, baking powder and salt.
2.In a separate bowl or measuring cup, stir together your water and maple syrup
3. Add the liquid mixture to the flour and stir until combined. Do not over mix it. It’s ok to have the occasional lump and bump.
4. Heat your fry pan to a medium heat, add a little oil and gradually add your pancake batter via a ladle. It will be quite bubbly because of the large amount of baking powder. This is completely fine. Once the surface is bubbling, flip it and let it cook till lightly browned on both sides. This mixture will make roughly 10 medium pancakes.
5. Serve with extra maple syrup or agave and top with assorted berries or bananas or coconut as per your liking.
I quite often double the mixture to make larger/thicker pancakes for 2 people.