Ingredients: |
Ingredients: 1 cup organic wheat flour
2 teaspoons baking powder
½ teaspoon sea salt
1 cup almond milk
2 tablespoons pure maple syrup
3 tablespoons vegan margarine or refined coconut oil, at room temperature
5 tablespoons light brown sugar or coconut sugar
2 teaspoons ground cinnamon
Avocado oil, for greasing
Ingredients, Glaze
2 cups powdered sugar
¼ cup water
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Directions: |
Directions:In a large bowl, whisk together the flour, baking powder, and salt. In a small bowl, whisk together the almond milk and maple syrup. Add the wet ingredients to the dry and whisk to combine. Do not overmix.
In a small bowl, mix together the margarine, brown sugar, and cinnamon. Transfer to a pastry bag or plastic zip-top bag and snip off one corner.
Lightly grease a large nonstick skillet or griddle and heat over medium heat. When the pan shimmers, measure out ¼ cup of the batter (or eyeball it) and pour it onto the skillet. Pipe a circular swirl of the cinnamon mixture into the batter. Repeat to fill the skillet. When small bubbles appear in the center of the pancakes, after about 4 minutes, flip. Cook on the other side for about 1 minute more, until lightly browned and cooked through. Repeat with the remaining batter, adding more oil to the skillet between batches as needed.
Meanwhile, make the glaze: In a small bowl, combine the powdered sugar and water and whisk until smooth.
Drizzle the pancakes with the glaze and serve. |
This recipe for Vegan Cinnamon Roll Pancakes is from