What’s better than fluffy pancakes in the morning? Can anyone say cinnamon crunch pancakes! This recipe combines the great fluffy pancake with a delicious cinnamon streusel running through the middle. Is your mouth watering yet?
1/4 cup vegan butter, melted
1 cup almond milk
1 Tbsp apple cider vinegar
1 tsp vanilla
1 cup + 2 Tbsp brown rice flour
2 Tbsp potato starch
1/3 cup tapioca starch
1 tsp baking powder
1/2 tsp baking soda
1/2 tsp salt
1/2 tsp guar gum
1/3 c sugar
1 tsp cinnamon
1/2 cup brown rice flour
2 Tbsp quinoa flakes
1 1/2 tsp cinnamon
1/3 cup sugar
4 Tbsp vegan butter
*to make vegan pancake batter substitute the eggs with ground chia seeds and water. 1 Tbsp chia plus 3 Tbsp water equals one egg!
In a measuring cup combine almond milk and vinegar, put to the side.
Combine eggs, butter, and vanilla in a mixing bowl. Add milk mixture to the rest of the wet ingredients.
In a separate mixing bowl combine all of the pancake dry ingredients.
Add dry ingredients to the wet and mix until well combined.
Prepare the streusel by mixing all ingredients in a bowl.
Pour 1/4 cup amount of pancake batter on a pre-heated pan over low heat. Cook until the under side is set, sprinkle with streusel and flip. Cook for another couple minutes until fully set.
Serve with pure maple syrup.
*sautéed apple would also go really well!