Vegan Cinnamon Pancakes

These Vegan cinnamon pancakes are the perfect weekend breakfast! They’re warm, light, fluffy and taste similar to a cinnamon roll. Add some chocolate chips to the batter for a chocolatey twist. They’re easy to make, full of flavor and require only 9 simple ingredients!


Ingredients:

Dry:

  • 2 cups unbleached all-purpose flour, sifted
  • 2 Tablespoons coconut sugar
  • 1 full Tablespoon ground cinnamon
  • 1/4 teaspoon pink salt
  • 1 tablespoon baking powder

Wet:

  • 2 cups almond milk
  • 2 teaspoons apple cider vinegar
  • 1 Tablespoon vanilla extract
  • 1 Tablespoons refined coconut oil, melted

Instructions:


  1. In a glass measuring cup (or a small bowl), measure out the almond milk. Add the vinegar to create a buttermilk. Set aside while you prep the dry ingredients.
  2. In a large bowl, sift the flour. Whisk the remaining dry ingredients: coconut sugar, cinnamon, salt and baking powder.
  3. Pour the wet ingredients; milk mixture, vanilla extract and coconut oil, into the bowl of dry ingredients.
  4. Gently whisk together the batter. don't over mix, small lumps are fine.
  5. Let the batter rest, for about 3 minutes. This creates a perfect, fluffy pancake so I suggest you don't skip it. In the mean time heat the pan up over medium-high heat.
  6. Add about 1/4 to 1/2 teaspoon of coconut oil to your heated pan/griddle where the pancake batter will be dropped. Oil is optional on a non-stick surface.
  7. Pour 1/4 cup of batter on the oil. This will help keep the pancakes from sticking.
  8. The pancakes are ready to be flipped once the edges appear cooked and bubbles form and pop on top.
  9. Flip and cook on the other side until lightly browned, another minute or 2.
  10. Serve immediately with maple syrup.


NOTES:

*To keep warm before serving, place in a 180ยบ preheated oven.

*Any left overs can easily be frozen. Place in a freezer safe container or bag with a sheet of parchment paper between each pancake.

0 Comments