Vegan Cinnamon Roll Pancakes
Fluffy and sweet vegan pancakes with a delightful cinnamon roll twist, perfect for breakfast or brunch.
Ingredients
Dry Ingredients
- 1 cup flour
- 1 tablespoon baking powder
- 1/4 teaspoon salt
- 1 tablespoon sugar
Wet Ingredients
- 1 cup almond milk (or any plant-based milk) Regular milk can be used for non-vegan version.
- 2 tablespoons coconut oil (melted)
- 1 teaspoon vanilla extract
Cinnamon Sugar Topping
- 1 tablespoon ground cinnamon
- 2 tablespoons brown sugar
For Cooking
- 1 tablespoon vegan butter For greasing the skillet.
Instructions
Preparation
- In a bowl, mix together flour, baking powder, salt, and sugar.
- In another bowl, whisk together almond milk, melted coconut oil, and vanilla extract.
- Combine wet and dry ingredients until just mixed.
- In a small bowl, mix cinnamon and brown sugar.
Cooking
- Heat a skillet over medium heat and add a little vegan butter.
- Pour batter onto the skillet to form pancakes. Sprinkle cinnamon-sugar mixture on top before flipping.
- Cook until golden brown on both sides.
Serving
- Serve warm with syrup or your favorite toppings.
Notes
Best eaten fresh, store leftovers in the fridge for up to 3 days. To reheat, use a skillet or microwave.