I love my pancakes very fluffy with a nice hint of cinnamon so these Fluffy Vegan Cinnamon Pancakes with a generous drizzle of maple syrup really hit the spot. You just need 7 basic ingredients and toppings of your choice to make these! Have these for breakfast, brunch, or as a snack for any time of the day, really!
These Cinnamon Pancakes are:
- Super easy to make!
- Requires only 7 basic ingredients
- Fluffy and delicious with your fruit and syrup of choice.
INGREDIENTS YOU’LL NEED
Dry Ingredients
- 1 cup all purpose flour
- 2 tsp cinnamon powder
- 1 tbsp baking powder
- 1/2 tsp salt
Wet Ingredients
- 3 tbsp maple syrup or other liquid sweetener
- 3/4 cup room temperature water
The full detailed recipe is also in the card below!
PREPARE THE PANCAKE BATTER
- Mix together the maple syrup and water.
- In a large bowl, whisk together the dry ingredients.
- While mixing with a spoon or spatula, pour in the wet mixture to the dry flour mix.
- Mix until there are no signs of dry flour. Do not over mix. Lumps are okay. This will yield a very thick batter.
COOK THE PANCAKES
- Heat a non-stick pan or skillet over medium heat. Once hot, melt the vegan butter. Scoop some of the batter and then carefully spread over your pan. Allow to cook for 2-3 minutes over medium heat or until the sides start to dry up. Check underneath if the pancake is a nice golden brown. Flip over to cook the remaining side. The pancake will fluff up from the baking powder as it cooks.
- Remove from the heat and transfer to a plate. Repeat this for the rest of the batter.
SERVE AND ENJOY YOUR CINNAMON PANCAKES
- Stack your pancakes and serve with your toppings and syrup of choice. Enjoy!
MORE VEGAN RECIPES YOU MIGHT LOVE:
- Vegan Cinnamon Waffles
- Ube Pandesal (Filipino Sweet Bread Rolls)
- Kimchi Pancakes or Kimchi Jeon
- Pajeon (Korean Scallion Pancakes)
- Yachaejeon (Korean Vegetable Pancakes)
Fluffy Cinnamon Pancakes (Vegan)
I love my pancakes very fluffy with a nice hint of cinnamon so these Fluffy Vegan Cinnamon Pancakes with a generous drizzle of maple syrup really hit the spot. You just need 7 basic ingredients and toppings of your choice to make these! Have these for breakfast, brunch, or as a snack for any time of the day, really!
Ingredients
Dry Ingredients
- 1 cup all purpose flour
- 2 tsp cinnamon powder
- 1 tbsp baking powder
- 1/2 tsp salt
Wet Ingredients
- 3 tbsp maple syrup or other liquid sweetener
- 3/4 cup room temperature water
For Cooking
- Vegan butter or olive oil
To Serve
- Fresh fruit of choice
- Maple syrup or other liquid sweetener
- Chopped walnuts or other nuts/seeds
Instructions
- Mix together the maple syrup and water.
- In a large bowl, whisk together the dry ingredients.
- While mixing with a spoon or spatula, pour in the wet mixture to the dry flour mix.
- Mix until there are no signs of dry flour. Do not over mix. Lumps are okay. This will yield a very thick batter.
- Heat a non-stick pan or skillet over medium heat. Once hot, melt the vegan butter. Scoop some of the batter and then carefully spread over your pan. Allow to cook for 2-3 minutes over medium heat or until the sides start to dry up. Check underneath if the pancake is a nice golden brown. Flip over to cook the remaining side. The pancake will fluff up from the baking powder as it cooks.
- Remove from the heat and transfer to a plate. Repeat this for the rest of the batter.
- Stack your pancakes and serve with your toppings and syrup of choice. Enjoy!
NUTRITIONAL INFO
Serving: 1pancake | Calories: 158kcal | Carbohydrates: 36g | Protein: 3g | Fat: 1g | Saturated Fat: 1g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 1g | Sodium: 611mg | Potassium: 72mg | Fiber: 1g | Sugar: 9g | Vitamin A: 3IU | Vitamin C: 1mg | Calcium: 208mg | Iron: 2mg
DID YOU MAKE THIS RECIPE?Please leave a rating or comment and share a photo on Instagram, and tag me @thefoodietakesflight or use #thefoodietakesflight 🙂
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This Post Has 2 Comments
My go to pancake recipe since I started being vegan!!! Thank you for this
So happy to hear this. Thanks as well Kuro!! ◡̈