Course: Breakfast, Kid-Friendly, Recipes

The batter is super easy to make, and you can vary the fruit used or throw in chocolate for an indulgent treat.


  • 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.
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  • Chloe Coscarelli

    Award-winning vegan chef Chloe Coscarelli burst onto the national culinary scene as the first vegan chef to be awarded the top prize on Food Network’s Cupcake Wars. With an array of enticing, easy to follow decadent desserts and scrumptious gourmet recipes and soy/gluten-free options, Coscarelli allures foodies and brings animal-free dishes to the mainstream. Her first cookbook Chloe’s Kitchen has 125 original vegan recipes and photos. Learn more at