Vegan Cinnamon Pancakes
On Sunday mornings, these plump vegan pancakes, created in collaboration with SILK®, satisfy your cravings for both crepes and cinnamon buns. Made with simple ingredients, like unsweetened oat milk that gives them their moistness, they’re perfect to treat everyone.
Ingredients
- 2 cups (500 ml) unsweetened oat beverage (see note)
- 2 tbsp (30 ml) lemon juice
- 2 cups (300 g) unbleached all-purpose flour
- 1/4 cup (55 g) sugar
- 2 tsp baking powder
- 2 tsp ground cinnamon, plus more for serving
- 1 tsp baking soda
- 1/2 tsp salt
- 3 tbsp (45 ml) vegetable oil, plus more for cooking
- 1 tsp (5 ml) vanilla
- 1 cup (130 g) icing sugar
- 1 tbsp (15 ml) unsweetened oat beverage
- 1 tsp (5 ml) lemon juice
- 1 tsp (5 ml) vanilla
- 2 ripe bananas, cut into rounds
- Roasted pecans, chopped, to taste
Instructions
- In a large measuring cup, combine the oat beverage and lemon juice. Let sit for 5 minutes.
- In a large bowl, combine the flour, sugar, baking powder, cinnamon, baking soda, and salt.
- Add the oil and vanilla to the oat beverage mixture. Gradually pour the wet ingredients into the dry ingredients while whisking just until the batter is smooth (see note).
- Warm a large non-stick skillet over medium-low heat. Once the skillet is warm, brush with vegetable oil. Cook 3 pancakes at a time, using 3 tbsp (45 ml) of batter for each one, for 1 to 2 minutes on each side. The pancakes are ready to flip over when bubbles start to form at the centre or when the edges are starting to cook. Adjust the heat as needed to allow the pancakes time to cook before they brown too quickly.
- Keep the pancakes warm in an oven preheated to 200°F (95°C) while you cook the remaining batter or serve them as you go.
On Sunday mornings, these plump vegan pancakes, created in collaboration with SILK®, satisfy your cravings for both crepes and cinnamon buns. Made with simple ingredients, like unsweetened oat milk that gives them their moistness, they’re perfect to treat everyone.