Vegan Cinnamon Swirl Pancakes

Sundays are always a time for an extra special breakfast, and today was no different! These delicious pancakes are fluffy, slightly sweet and vegan.

What you'll need

For the batter:

3/4 cup Unbleached all purpose four
1/4 cup vegan vanilla protein powder (Orgain)
1 1/2 tsp baking powder
1/4 tsp baking soda
3/4 cup unsweetened almond milk (Califa Farms Carrageenan free)
1 tbsp Apple cider vinegar (Bragg)
1 tsp vanilla (Flavorganics)
Coconut oil spray or other alternative to coat griddle for cooking 🍳

For the cinnamon swirl:
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1 tbsp cinnamon
1 tsp coconut sugar
Water (about a tablespoon to make a thin paste)

Putting it all together 🍽

Combine all dry ingredients for batter and mix thoroughly. Stir apple cider vinegar and vanilla into the almond milk. The vinegar will "curdle" the milk and give the pancakes a slight buttermilk flavor. Pour milk mixture into dry ingredients and stir until just combined. Do not over mix or pancakes will be chewy! Let batter rest for a few minutes while your griddle preheats on med-low to medium heat. You can prepare the cinnamon paste now by mixing cinnamon, coconut sugar and water together making a thin paste.

Once preheated, coat your pan with coconut oil spray or other alternative. Pour about a quarter cup of batter onto the pan, then immediately take a small amount of the cinnamon paste and swirl into the pancake with a knife or toothpick. If aesthetics aren't your thing, you can always just mix the cinnamon and coconut sugar in with the dry ingredients at the beginning 😋

Cook until small bubbles start to form in the top of the pancake, then flip over and cook the other side for about 2 minutes. Repeat! Enjoy with some maple syrup or fresh fruit on top!

Makes 2 servings ❤️ (about 4 pancakes)

Nutritional Stats: 253 cal, 10g protein, 4g fat, 40g carbs