Ingredients
Scale
- 1 cup all-purpose flour
- 1 tablespoon granulated sugar
- 2 teaspoons baking powder
- 1/2 teaspoon baking soda
- 1/4 teaspoon salt
- 3/4 cup unsweetened almond milk (or any plant milk)
- 2 tablespoons applesauce
- 1 teaspoon vanilla extract
- 1 teaspoon ground cinnamon
- 2 tablespoons light brown sugar
- 1 tablespoon melted vegan butter or neutral oil
- Maple syrup for serving
- For glaze: 2 tablespoons powdered sugar + 1-2 teaspoons plant milk
Instructions
- In a bowl, whisk together flour, sugar, baking powder, baking soda, cinnamon, and salt.
- In another bowl, whisk almond milk, applesauce, vanilla, and melted vegan butter.
- Pour wet into dry and mix until just combined; avoid overmixing.
- Prepare the cinnamon swirl by mixing brown sugar with a pinch of cinnamon.
- Lightly grease a skillet and pour 1/4 cup batter for each pancake. Add a pinch of cinnamon swirl and swirl with the back of a spoon.
- Cook until bubbles form on top and edges look set, then flip and cook until golden.
- Drizzle with maple syrup or glaze and serve warm.
- Enjoy immediately or keep warm in a low oven.
Notes
- For fluffier pancakes, do not overmix the batter; mix until just combined.
- To swirl cinnamon sugar, mix 2 tablespoons brown sugar with 1 teaspoon ground cinnamon and swirl into the batter or between the pancakes as they cook.
- Use gluten-free 1:1 flour for a GF version.
- Store leftovers in the fridge up to 2 days and reheat gently.
- Prep Time: 10 mins
- Cook Time: 15 mins
- Method: Pan-fried on a griddle
- Cuisine: American
- Diet: Vegan
Nutrition
- Serving Size: 1 stack (4 pancakes)
- Calories: 320 Kcal
- Sugar: 14 g
- Sodium: 260 mg
- Fat: 10 g
- Saturated Fat: 1.5 g
- Unsaturated Fat: 8 g
- Trans Fat: 0 g
- Carbohydrates: 48 g
- Fiber: 3 g
- Protein: 8 g
- Cholesterol: 0 mg
