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Vegan Cinnamon Pancakes
The perfect fall pancakes. No milk and no eggs needed!
Ingredients
- 1 1/2 cups all purpose flour you can use your favorite 1:1 GF subsitute
- 1 1/2 tbs baking powder
- 3 tbsp brown sugar
- 1 tsp cinnamon if you like things super cinnamony, add more!
- 1/5 tsp salt
- 3 tbsp coconut oil or any neutral oil (melted)
- 1 1/2 cups almond milk or another vegan milk
- 1 tsp vanilla extract
Instructions
- Combine your dry ingrediants in a large mixing bowl
- Add your "milk" and oil and mix just until combined (don't over mix)
- Add your vanilla and stir until combined.
- Allow mixture to sit for about 5 minutes to rise and thicken.
- While your mixture is thickening, get a large non-stick skillet or griddle prepared over medium heat
- Add a teaspoon of coconut oil to the pan to coat
- Add about 1/3 cup dollops to the pan.
- Allow to cook 2-3 minutes until bubbles form across the top on the pancakes
- Flip and cook an additional 2-3 minutes
- Serve warm with your favorite toppings (nuts, fruit, syrup, powdered sugar)
Notes
