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BREAKFAST

Chrissy Tracey’s Lemon-Olive Oil Pancakes

One of my go-to brunch spots in Connecticut is a restaurant named Barcelona. They make incredible olive oil pancakes, which inspired this version. The intense wild blueberry flavor makes these pancakes shine, and the olive oil makes them a little more healthful than conventional recipes. The pancakes come together in fewer than 15 minutes, and they are filled with juicy bursts of flavor. The coolest part of this recipe is the use of aquafaba, the water in which chickpeas have been cooked and canned. It works as a substitute for egg whites and gives the pancakes a fluffy texture. Add this recipe to your Sunday brunch rotation!

Photo by Natalie Black

INGREDIENTS

Makes 4 to 6 servings
 
1 cup plant-based milk or dairy milk
 
¼ cup unsweetened applesauce
 
¼ cup olive oil
 
Grated zest and juice of 1 lemon
 
1½ cups all-purpose flour
 
2 teaspoons baking powder
 
½ teaspoon baking soda
 
2 tablespoons pure cane sugar
 
½ teaspoon kosher salt
 
2 tablespoons aquafaba (see Note)
 
1½ cups fresh blueberries
 
¼ cup butter or neutral oil (such as canola oil or avocado oil)
 
Confectioners’ sugar for garnishing
 
Maple syrup for serving

METHOD

In a small bowl, combine the milk, applesauce, olive oil, and lemon juice and stir to incorporate. In a medium bowl, sift together the flour, baking powder, and baking soda. Add the cane sugar, lemon zest, and salt and whisk to incorporate. Add the wet ingredients to the dry ingredients and whisk into a well combined and smooth batter.

Using a fork, whip the aquafaba until foamy and then, using a rubber spatula, fold it into the batter. Fold in the blueberries until well incorporated, making sure not to overmix.

In a large skillet over medium-high heat, melt 1 tablespoon of the butter. Add ¼ cup of the batter for each pancake (I personally never cook more than two pancakes at a time) and cook until bubbles form on the surface and the edges of the pancake are dry, 2 to 3 minutes. Using a spatula, flip them and cook for 2 to 3 minutes more, adding butter to the pan as needed. Transfer to a plate, and repeat until you’ve cooked all the pancakes.

Garnish the pancakes with confectioners’ sugar, and serve hot
with maple syrup.

NOTE: The easiest way to get aquafaba is to use the liquid from a can of chickpeas.

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