Perfect for a lazy morning are my Vegan Cinnamon Swirl Pancakes! Picture this: you’re in your comfiest pyjamas, the sun is peeking through the curtains, and the only thing on your agenda is indulging in a delicious breakfast. These pancakes are the perfect blend of sweet cinnamon goodness and fluffy perfection, guaranteed to make your morning feel extra special. Grab your spatula and let’s flip some magic onto that griddle!
How do you make vegan pancakes fluffy?
To make vegan pancakes fluffy, use a combination of baking powder and baking soda for leavening. Additionally, letting the batter rest for a few minutes before cooking helps create a lighter texture. Another key factor is not to over stir the ingredients.
What can I use as an egg substitute in vegan pancakes?
For vegan pancakes, several ingredients can effectively replace eggs. Flaxseed meal is a popular choice; simply mix 1 tablespoon of flaxseed meal with 3 tablespoons of water and let it sit until it becomes gel-like. Chia seeds work similarly; mix 1 tablespoon of chia seeds with 3 tablespoons of water and wait for it to form a gel. Another option is mashed banana, using 1/4 cup for each egg replacement, which adds a slight banana flavor and additional sweetness. Unsweetened applesauce, at 1/4 cup per egg, also works well, providing moisture and a hint of sweetness. Silken tofu, blended smooth at 1/4 cup per egg, adds moisture and protein. You can also mix 1 tablespoon of vinegar (apple cider or white) with 1 teaspoon of baking soda to help the pancakes rise and become fluffy. Lastly, 1/4 cup of dairy-free yogurt can be used to replace each egg, adding moisture and a slight tang to the pancakes.
Vegan Cinnamon Swirl Pancakes
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Ingredients
1 cup Spelt Flour
1 tbsp Baking Powder
2 tbsp Stevia
1 cup Unsweetened Almond Milk
Pinch Salt
1 tsp Apple Cider Vinegar
1 tbsp Linseed
2 tbsp Water
1 tsp Vanilla
- Cinnamon Swirl Batter
3 tbsp Pancake Batter
2 tbsp Coconut Sugar
1/2 tbsp Cinnamon
1 tbsp Vegan Butter
Directions
- In a large mixing bowl, whisk together the spelt flour, baking powder, stevia, and a sprinkle of sea salt. In a separate bowl, combine the almond milk, vanilla extract, and apple cider vinegar. Let it sit for a minute to curdle slightly. Pour the wet ingredients into the dry ingredients and stir until just combined. Be careful not to overmix; a few lumps are okay.
- Next prepare your linseed egg (if using) and then add into the mixture. Carefully stir in.
- In a small bowl, mix 2-3 tablespoons of the pancake batter with the coconut sugar, cinnamon, and vegan butter until well combined. The mixture should be thick but pourable. Adjust the consistency with a little more pancake batter if needed.
- Heat a non-stick skillet or griddle over medium heat and lightly grease it with a bit of vegan butter or oil. Pour about 1/4 cup of pancake batter onto the skillet for each pancake.
Once the pancakes start to form bubbles on the surface (about 1-2 minutes), drizzle the cinnamon swirl batter in a spiral pattern over each pancake. Cook for another 1-2 minutes, then carefully flip the pancakes and cook for an additional 2-3 minutes until both sides are golden brown and the pancakes are cooked through. - Serve the pancakes hot with your favourite toppings such as maple syrup, fresh fruit, or a dollop of vegan butter. Enjoy your delicious cinnamon swirl pancakes!
