Gluten Free Vegan Cinnamon Pancakes Recipe

Name: Gluten Free Vegan Cinnamon Pancakes
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 2 tbsp flax seed; 1 1/2 cups gluten-free flour; 1/3 cup ground almonds; 2 tsp ground cinnamon; 1/2 tsp baking powder; 3-4 tbsp oil; 1 cup coconut cream; 4 tbsp maple syrup; 1/2 cup soya yogurt, or other non-dairy yougurt; 1-2 tbsp sweetened soy milk, or other non-dairy milk

Servings: persons

2 tbsp flax seed
1 1/2 cups gluten-free flour
1/3 cup ground almonds
2 tsp ground cinnamon
1/2 tsp baking powder
3-4 tbsp oil
1 cup coconut cream
4 tbsp maple syrup
1/2 cup soya yogurt, or other non-dairy yougurt
1-2 tbsp sweetened soy milk, or other non-dairy milk

1
To make the batter, finely grind 1 tbsp flax seed in a food processor. Add 3 tbsp water and allow to soak and swell. Mix together the flour, almonds, cinnamon and baking soda. To the flaxseed puree, add 1 tablespoon oil, the coconut cream and 3 tablespoons maple syrup. Slowly add this to the dry ingredients mixture until just combined, be sure not over-beat. Let the batter rest 30 minutes.
2
To make the pancakes, heat a large nonstick skillet over medium heat. Add 2-3 tablespoons oil or margarine to the skillet. Pour 2 or 3 small dollops of batter into the skillet. Cook the pancakes until bubbles appear in the batter, then turn to cook the other side until golden brown, about 2-4 mins on each side. Remove from pan and keep warm, then repeat the processes to make to make a total of 12 small pancakes. Mix the soy yogurt and 1 teaspoon maple syrup, and thin with soy milk. Arrange pancakes on a plate and drizzle with a little yogurt.

1220

kcal

Calories

108

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

No additional tips available.

No specific allergen information. Please check the ingredient list for possible allergens.

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This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 10 ingredients. The key ingredients include: 2 tbsp flax seed, 1 1/2 cups gluten-free flour, 1/3 cup ground almonds, 2 tsp ground cinnamon, and more.

Yes, Gluten Free Vegan Cinnamon Pancakes falls under the Breakfast category and is a great choice for this type of meal.

Store in an airtight container at room temperature for up to 3–5 days. For longer storage, freeze for up to 3 months — no need to refrigerate or reheat.

Gluten Free Vegan Cinnamon Pancakes

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