Cinnamon Pancakes – Vegan & Gluten-Free Pancakes

These fluffy pancakes are the perfect way to start your day. This simple breakfast recipe is vegan and gluten-free, and can be prepared in no time with just a few ingredients. The pancakes taste so delicious that you'll want to eat them every morning from now on – also available in a lower-sugar version with agave syrup instead of sugar.

Ingredients

for 8 pancakes

For the dough

• 150 g gluten-free flour

• 1 packet of vanilla sugar

• 2 tsp baking powder

• 1 tsp cinnamon

• 1 pinch of salt

• 1 tbsp sugar (or agave syrup)

• 1 tbsp sunflower oil

• 190 ml plant milk

  
  

For frying

• Sunflower oil

  
  

For garnishing

• Syrup (e.g. maple syrup or agave syrup)

• Fruits (e.g. apple, banana, nectarine)

• optional: applesauce

The recipe can be adapted entirely to your taste: In autumn, try adding a pinch of pumpkin spice instead of cinnamon to the batter and decorate the pancakes with fresh apple pieces.

Or, if you're a chocolate lover, add some cocoa to the batter and garnish the pancakes with chocolate shavings. This way, you can create new and delicious variations for your breakfast.

Preparation

1. Place all the ingredients for the batter in a large bowl and mix until smooth, leaving only a few small lumps of flour visible. These lumps ensure that the pancakes are particularly fluffy.

2. Heat a small dab of oil in a coated pan over medium heat.

3. Using a ladle, place a small amount of batter into the pan and shape it into a circle.

4. Fry the pancakes over medium heat until small bubbles form on the surface and the edges become firm.

5. Then carefully flip and fry the other side until golden brown. Be sure to only flip the pancakes once to maintain their fluffiness.

6. Serve the finished pancakes immediately or keep them warm in the oven until everyone is ready.

7. Finally, garnish with syrup and fresh fruit as desired. Optionally, you can also enjoy a side dish such as applesauce or vegan hazelnut spread.

Bon appetit!