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 and require only 9 simple ingredients!
I’ll admit, pancakes never were a favorite of mine. Crispy waffles or a loaf of vegan banana bread have always been preferred over a soft spongy pancake for a weekend breakfast. My family, however, disagrees…..
So, this sent me on a quest to make pancakes even I would enjoy, without much luck at first. Most attempts would end up with the pancake batter stuck to the pan, me cursing at the pan & batter, then storming out of the kitchen.
But I never give up that easily!
After countless failures, I hopped on the computer and did a little research. I came across a video saying to cut a potato in half and rub it on the griddle before pouring down the batter. So, I decided to give this potato method a try. The first few pancakes flipped successfully. But as I proceeded with the remaining batter, the pancakes began to stick to the grill again.
The potato method didn’t work! It only left the house smelling of hash browns furthering my breakfast hunger. So I came to the conclusion that the pancake batter needed reviving.
After slightly tweaking the batter, and adding a bit cinnamon for extra flavor, my family (me included) has been eating these perfect Vegan Cinnamon Pancakes every weekend!
Vegan Cinnamon Pancakes
These simple pancakes make for the perfect breakfast when drizzled with pure maple syrup! Pair them with a side of tofu scramble, hash browns and tall glass of fresh squeezed orange juice for the ultimate weekend breakfast! ….I’m making my self hungry again… Weekend hurry-up!!
This recipe purposely makes over a dozen pancakes because they freeze well! Arrange the leftover pancakes on a cooling rack and allow them to cool completely. Then place a sheet of parchment paper between each pancake and store in a freezer safe container or bag. Pancakes can be reheated in a pan on the stove. Or do as my daughter does, and reheat them in the toaster oven at 375º until the center is fully heated.
Yields 14 pancakes
10 minPrep Time
20 minCook Time
30 minTotal Time
2 cups organic unbleached flour, sifted
3 teaspoons coconut sugar
1/2 teaspoon cinnamon
1/4 teaspoon pink salt
1 tablespoon baking powder
2 cups almond milk
2 teaspoons apple cider vinegar
2 teaspoons vanilla extract
1 Tablespoons refined coconut oil, organic
- Heat your pan/griddle over medium-high heat.
- In a glass measuring cup (or a small bowl), measure out the almond milk. Add the vinegar to your almond milk to create a buttermilk. Set aside while you prep the dry ingredients.
- In a large bowl, sift your flour. Then add the remaining dry ingredients: coconut sugar, cinnamon, salt and baking powder. Whisk until well combined.
- Pour the almond milk mixture, vanilla extract and coconut oil into the bowl of dry ingredients.
- Whisk together until there are no big lumps.
- Add about 1/4 to 1/2 teaspoon of coconut oil to your heated pan/griddle where the pancake batter will be dropped. Pour 1/4 cup of batter on the oil. This will help keep the pancakes from sticking.
- The pancakes are ready to be flipped once the edges appear cooked and bubbles form on top.
- Flip and cook on the other side until lightly browned.
- Serve immediately with maple syrup. Or place in a 180º preheated oven to keep warm before serving.
- Any left overs can easily be frozen. Place in a freezer safe container or bag with a sheet of parchment paper between the pancakes.