1 c. all-purpose flour
1 Tbs. baking powder
½ tsp. salt
¼ tsp. ground cinnamon
¾ c. water
3 Tbs. maple syrup, plus extra for serving
8 oz. fresh or frozen blueberries (optional)
Canola oil


In a large bowl, whisk together flour, baking powder, salt and cinnamon. In a separate small bowl, whisk together water and maple syrup. Add the liquid to the flour mixture and whisk until just combined. Do not over mix; the batter should have some lumps.

Lightly oil a large nonstick skillet or griddle and heat over medium-high heat. For each pancake, pour ¼ cup of batter onto the skillet and sprinkle blueberries on top, if using. When small bubbles appear in the center of the pancake, it is time to flip it. Let it cook on the other side until lightly browned and cooked through, about 1 more minute. Repeat with remaining batter, adding more oil to the skillet as needed. Serve pancakes with warm maple syrup.