Best Vegan Cocoa Cinnamon Pancakes Recipes

The Best Vegan Pancakes Recipe image

Provided by Madhuram

Yield 10 Pancakes

Number Of Ingredients 14

1 cup all purpose flour
1/2 cup whole wheat flour
1/3 cup quick cooking oats
2 tablespoons cocoa powder (optional)
3 teaspoons baking powder
2 Tablespoons white sugar
1/4 teaspoon ground cinnamon (optional)
1/4 teaspoon salt
1 and 1/2 cups almond milk
3 Tablespoons coconut oil
1 teaspoon vanilla extract
all purpose flour - See My Notes
almond milk - any other non-dairy milk or dairy milk for non-vegans
coconut oil - any neutral flavor oil or melted butter for non-vegans

Steps:

In a large bowl combine together the dry ingredients and make a well in the center.
Add the wet ingredients one by one to the well and stir together with a whisk. Let the batter rest for at least 10 minutes before making the pancakes.
Meanwhile heat a pan at medium-high for about 5 minutes. Once the pan is hot enough, pour about 1/3rd cup of batter (for each pancake). Wait for bubbles to appear all over the pancake and the flip it over the other side and cook for another 30-45 seconds.
Repeat the same for rest of the batter. Serve the pancakes warm with toppings of your choice.

Nutrition Facts :

Cinnamon Roll Pancakes With Chloe Coscarelli Recipe by Tasty image

Provided by Rachel Gaewski

Categories Breakfast

Time 30m

Yield 2 pancakes

Number Of Ingredients 11

1 cup all-purpose flour
2 teaspoons baking powder
½ teaspoon sea salt
1 cup almond milk
2 tablespoons maple syrup
3 tablespoons vegan margarine, or refined coconut oil, at room temperature
5 tablespoons light brown sugar
2 teaspoons ground cinnamon
vegetable oil, for greasing
2 cups confectioners sugar
¼ cup water

Steps:

In a large bowl, whisk together the flour, baking powder, and salt. In a small bowl or measuring cup, whisk together the almond milk and maple syrup.
Add the wet ingredient 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 (35 g) 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.
In a small bowl, combine the confectioners' sugar and water and whisk until smooth.
Drizzle the pancakes with the glaze and serve.
Enjoy!