An exciting twist just in time for Pancake Day! Make it special and indulge in vanilla vegan pancakes with a cinnamon brown sugar swirl and a simple icing glaze.
Ingredients
Pancake Batter
1 3/4 cups (225g) plain/all-purpose white flour
2 tsp baking powder
1 1/2 Tbsp caster (superfine) sugar or granulated sugar
1 1/2 tsp vanilla extract
1 1/3 cups (330ml) unsweetened plain soy milk
Neutral oil, for cooking
Cinnamon Swirl
2 Tbsp vegan butter, melted
3 Tbsp light brown sugar
1 tsp ground cinnamon
Glaze
1 cup (120g) icing/powdered sugar
2 Tbsp unsweetened plain soy milk
Instructions
For the pancake batter, place all the ingredients except the neutral cooking oil in a medium bowl and whisk together until just combined (don’t worry about a few lumps). Set aside.
For the cinnamon swirl, whisk together the vegan butter, dark brown sugar, and ground cinnamon in a small bowl. Add 3 Tbsp of the pancake batter to the mixture and whisk together. Transfer the mixture to a piping bag with a fine circular nozzle or squeezy bottle and set aside (do not refrigerate).
For the glaze, whisk together the icing sugar and soy milk until smooth in a measuring cup. Cover and set aside.
To cook the pancakes, heat a large frying pan over low heat and drizzle in a little neutral oil. For each pancake, spoon 3 Tbsp of pancake batter into the pan, and leave to cook for roughly 10 seconds. Pipe the cinnamon mixture in a swirl on top, and leave to cook until bubbles begin to rise and pop in the center of the pancake, 30 to 60 seconds. Flip the pancake and cook the opposite side, for about 30 seconds. Transfer to a plate and repeat with the remaining batter and cinnamon paste.
Serve the pancakes topped with a generous drizzle of the glaze.
These pancakes are the ideal excuse to have dessert for breakfast – cinnamon rolls meet pancakes!
First, you’re going to make a simple American-style pancake batter. Don’t worry that this mixture is low on sugar – the sweetness of the cinnamon swirl will lift everything nicely!
Next, we need a paste made from brown sugar, vegan butter, and cinnamon. Don’t refrigerate this – you need it to pass through a piping bag so keep it at room temp.
Finally, spoon a little batter into the center of a non-stick pan and swirl in that cinnamon sugar. Once flipped, the cinnamon sugar will caramelize and turn golden brown. Serve with the glaze and enjoy!
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