The Best Vegan Cinnamon Pancakes Recipe

Vegan pancakes

These pancakes are delicious!

I am not vegan, not vegetarian, but I love experimenting with new recipes and try new things.

Unfortunately, most vegan recipes I’ve tried so far wasn’t that good… What I’m saying is, it’s hard to find a good vegan recipe. Or something that make it taste like the real thing.

When I came across this Vegan Cinnamon Pancakes Recipe I had very low expectations. But I was pleasantly surprised. These Pancakes turned out to be so good, my kids want to eat them every day! I did modified the original recipe a bit to make it taste even better.

You can make the mix ahead of time and store it in the air tight container for up to 6 months. And that’s what I did.

We often enjoy these pancakes Sunday morning with my family and kids. This one is definitely a keeper. Here is the recipe.

The Best Vegan Cinnamon Pancakes
Recipe type: vegan, gluten-free, soy-free, dairy-free
  • 1 cup rolled oats
  • ½ cup raw millet
  • ½ cup raw almond
  • 1 tablespoon chia seeds
  • 1½ teaspoons baking powder
  • 1 teaspoon ground cinnamon, plus more for garnish
  • 1½ cups almond milk (or nondairy milk of choice)
  • 3 tablespoons pure maple syrup, plus more for serving
  • Coconut oil, for the pan
  1. Combine all the dry ingredients in a dry blender and blend into a fine flour. (You can store this mix in an airtight container for up to 6 months)
  2. Add almond milk and maple syrup to the blender and blend.
  3. Heat a skillet over medium heat and grease the pan with coconut oil. Pour small amounts of the pancakes batter into the pan, forming 4-inch circles.
  4. Cook for 2-3 minutes until small bubbles appear on the surface and the edges look dry. Flip the pancakes and cook the other side, for about 1 minute. Transfer to a plate and cover with a clean kitchen towel to keep warm.
  5. Repeat until you have used all the batter. Sprinkle with cinnamon and with maple syrup. Serve immediately
Makes 8 to 10 small pancakes.

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