Vegan Cocoa Cinnamon Pancakes Recipes
CINNAMON ROLL PANCAKES WITH CHLOE COSCARELLI RECIPE BY TASTY
Here's what you need: all-purpose flour, baking powder, sea salt, almond milk, maple syrup, vegan margarine, light brown sugar, ground cinnamon, vegetable oil, confectioners sugar, water
Provided by Rachel Gaewski
Categories Breakfast
Time 30m
Yield 2 pancakes
Number Of Ingredients 11
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!
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