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!
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. As a result, I would add extra oil creating a greasy pancake that still stuck.
However, I never give up that easily!
After countless failures, I hopped on the computer and did a little research on why the batter was sticking.
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 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 enjoying Vegan Cinnamon Pancakes regularly!
Vegan Cinnamon Pancakes are the perfect weekend breakfast
Cover these fluffy cinnamon pancakes with maple syrup for a family favorite breakfast.
Pair them with a side of tofu scramble, breakfast potatoes and tall glass of fresh squeezed orange juice for the ultimate weekend breakfast!
....I’m making my self hungry again…
Weekend hurry-up!!
For more vegan pancake recipes
- Try these Banana Milk Pancakes they're made with banana milk (2 ingredients: bananas and water) instead of non-dairy milk.
- Or check out these Apple Cinnamon Pancakes, they're topped with cooked apples and sweetened coconut whip.
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Vegan Cinnamon Pancakes
Vegan cinnamon pancakes are the perfect weekend breakfast! These warm, light & fluffy pancakes are easy to make and require only 9 simple ingredients!
Ingredients
Dry
- 2 cups unbleached all-purpose flour, sifted
- 2 Tablespoons coconut sugar, or granulated sugar
- 1 full Tablespoon ground cinnamon
- 1/4 teaspoon Himalayan pink salt
- 1 Tablespoon baking powder
Wet
- 2 cups non-dairy milk (I use almond milk)
- 2 teaspoons apple cider vinegar
- 1 Tablespoon vanilla extract
- 1 Tablespoons neutral cooking oil (I use melted refined coconut oil)
Instructions
- 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.
- In a large bowl, sift the flour. Whisk in the remaining dry ingredients: coconut sugar, cinnamon, salt and baking powder.
- Pour the wet ingredients; milk mixture, vanilla extract and oil, into the bowl of dry ingredients.
- Gently whisk together the batter. don't over mix, small lumps are fine.
- 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.
- 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.
- 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 and pop on top.
- Flip and cook on the other side until lightly browned, another minute or 2.
- Serve immediately with maple syrup.
ENJOY!
Notes
- To keep warm before serving, place in a 180º 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.
Nutrition Information:
Yield: 12 pancakes Serving Size: 1 pancakeAmount Per Serving: Calories: 154Total Fat: 4gSaturated Fat: 2gTrans Fat: 0gUnsaturated Fat: 2gCholesterol: 3mgSodium: 195mgCarbohydrates: 25gFiber: 2gSugar: 7gProtein: 4g
How to freeze vegan cinnamon pancakes
This recipe makes about a dozen pancakes that can easily be frozen! Arrange the leftover pancakes on a cooling rack and allow them to cool completely. Place a sheet of parchment paper between each pancake and store in a freezer safe container or bag.
They also keep well for up to 3 days in the refrigerator.
Leftover pancakes can be reheated in a pan over medium heat. Flip them a few times until thoroughly heated.
Or reheat them in a toaster oven. Place the pancakes in the toaster oven at 375º until the center is fully heated.
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Sendy
My pancake mix came out Like dough, pancakes a bit more like biscuits
Is that normal ? Seems like the heat is not getting through and cooking inside and bubble like “normal” pancakes, help!
Where you get your protein
Hmm... I haven't had this problem with the batter. Not enough liquid, too much flour, or over mixing the batter can cause it to be thick and even doughy. Be sure to use the scoop and level method when measuring the flour and gently mix/fold the ingredients together just enough to form the batter. Some flour lumps are normal. If you notice the batter is thick right away, the best thing to do is add a bit more non-dairy milk before it is fully mixed.
Swish
This recipe looks great! Is it possible to make them without the pink salt? Or can that ingredient be substituted? Thanks, cant wait to try!
Where you get your protein
The pink salt can be replaced with any salt you have on hand. Or you can leave it out to keep them salt free. Enjoy Swish! :)