Vegan Cinnamon Pancakes

• Vegan

• Refrigerated

  • 2 cups Almond milk

• Baking & Spices

  • 1 tbsp Baking powder
  • 1/2 scant tsp Cinnamon
  • 3 tsp Coconut sugar
  • 2 cups Flour, organic unbleached
  • 1/4 tsp Pink salt
  • 2 tsp Vanilla extract

• Oils & Vinegars

  • 2 tsp Apple cider vinegar
  • 1 tbsp Refined coconut oil, organic

Found on whereyougetyourprotein.com

Description

Ingredients

• 2 cups organic unbleached flour, sifted
• 3 teaspoons coconut sugar
• 1/2 scant teaspoon cinnamon
• 1/4 teaspoon pink salt
• 1 tablespoon baking powder
• 2 cups almond milk
• 2 teaspoons apple cider vinegar
• 2 teaspoons vanilla extract
• 1 Tablespoons refined coconut oil, organic

Directions

• Heat your pan/griddle over medium-high heat.
• In a glass measuring cup (or a small bowl), measure out the almond milk. Add the vinegar to your almond milk to create a buttermilk. Set aside while you prep the dry ingredients.
• In a large bowl, sift your flour. Then add the remaining dry ingredients: coconut sugar, cinnamon, salt and baking powder. Whisk until well combined.
• Pour the almond milk mixture, vanilla extract and coconut oil into the bowl of dry ingredients.
• Whisk together until there are no big lumps.
• Add about 1/4 to 1/2 teaspoon of coconut oil to your heated pan/griddle where the pancake batter will be dropped. Pour 1/4 cup of batter on the oil. This will help keep the pancakes from sticking.
• The pancakes are ready to be flipped once the edges appear cooked and bubbles form on top.
• Flip and cook on the other side until lightly browned.
• Serve immediately with maple syrup. Or place in a 180º preheated oven to keep warm before serving.
• Any left overs can easily be frozen. Place in a freezer safe container or bag with a sheet of parchment paper between the pancakes.