We love these vegan pancakes from genius chef Chloe Coscarelli. What better way to start your Sunday? Here’s how to make them…
Raspberry Chocolate Chip Pancakes
1 cup all-purpose flour
1 tablespoon baking powder
¼ teaspoon sea salt
¾ cup water
3 tablespoons pure maple syrup, plus more for serving
½ cup raspberries, fresh or frozen
½ cup vegan chocolate chips
Powdered sugar, for serving
In a large bowl, whisk together the flour, baking powder, and salt. In a small bowl, whisk together the water and maple syrup. Add the wet ingredients to the dry and whisk until just combined. Do not overmix; the batter should have some lumps.
Lightly oil a large nonstick skillet or griddle and heat over medium heat. When the oil shimmers, measure out ¼ cup of batter (or eyeball it) and pour it onto the skillet. Repeat to fill the skillet. Sprinkle the pancakes generously with raspberries and chocolate chips.
When small bubbles appear in the center of the pancakes, about 4 minutes, flip. Cook on the other side until lightly browned and cooked through, about 1 minute more. Repeat with remaining batter, adding more oil to the skillet between batches as needed.
Dust the pancakes with powdered sugar and serve with warm maple syrup.