Most mornings, I find myself reaching for a bowl of fresh fruit; the true breakfast of champions! But, there are days when just fruit doesn’t cut it for me. On those days, pancakes are my go-to comfort food. This recipe is so incredibly quick and delicious. And did I mention vegan?
I have played around with enough vegan pancake recipes to know that the secret to fluffiness without the dairy and eggs, lies in the baking powder. A subtly sweet flavor can boost your pancakes to the next level. I find these sweet enough to forgo the syrup on top!
Pancakes don’t seem to mind in which order you add the ingredients. So, feel free to dump them all into your mixing bowl without giving it a second thought.
Cinnamon-Vanilla Pancakes (Dairy-Free/Vegan)
1 cup Flour (all purpose or whole wheat)
1 cup Unsweetened Vanilla Almond Milk (or other dairy-free milk; preferably vanilla flavored)
2 Tbsp Baking Powder
1 tsp Canola or Sunflower Oil
1 tsp Vanilla
1 1/2 tsp Cinnamon
1 Tbsp of Sugar
Just a dash of Sea Salt
Mix all ingredients until well combined. (I put my kitchenaid mixer on medium for just a minute or two.)
Now leave it alone for a few minutes! (This part is important, and if you’ve ever made pancakes in your life, you’ll already know this.) While you’re waiting, this is the perfect time to prepare your pan. Give your frying pan a good spritz of cooking spray and adjust the stove-top heat to medium-high.
When the batter looks fluffy, I usually mix it a bit more, but that’s totally optional. Then you are ready to ladle it onto your warm frying pan!
Flip your pancake when you see bubbles appear all throughout and the edges start to look matte.
Once they are golden brown on both sides, scoot them onto your plate. Add your toppings. I prefer a light spread of Earth Balance vegan butter and some kind of fruit layered between each flapjack. Bananas compliment the cinnamon-vanilla flavor quite nicely!