Cinnamon Vanilla Pancakes
Prep time: 5 min. | Cook time: 15 min. | Servings: 6-8
This light and delicious easy version of simple pancakes recipe will get your day started right. I am a lover of all things breakfast (and sweets); but as you may already know, I have a gluten sensitivity. With this recipe, I’m able to get my pancake fix and add my touch of sweetness to the mix. These pancakes are such a household favorite that they have been requested for dinner too. This is a gluten-free recipe, but I guarantee you wouldn’t notice the difference compared to regular pancakes.
Throughout the school year, this is my go-to breakfast at least three times a week. It’s easy to get caught up in the hustle of getting everyone ready in the mornings, so this easy recipe helps ensure that my family is getting a nutritious breakfast before they run out the door for the day. Hope your family enjoys this recipe as much as mine. What are some of your pancake variations you enjoy? Share with a comment below!
For this recipe, I replaced traditional pancake ingredients with healthier substitutions for everyone in the house to enjoy (especially me). Here’s what I use, along with their benefits.
2 eggs (I recommend large, brown, cage-free eggs)
1 cup of roasted coconut almond milk
(I use Califia. This is a great flavor! After a while, almond milk and coconut milk separately starts to get to me taste wise, but I can’t complain about this brand. I loved milk, but I’m not a fan of the effects of milk, as it causes inflammation and mucus. Califia is a non-GMO, plant-based company that caters to the health conscious “drinker.” I also use their creamers in my coffee.)
2 tsp of vanilla (I recommend using a certified organic brand)
2 tsp of cinnamon (I recommend using a certified organic brand)
1 tbsp of flaxseed oil
(I use High Lignan Flax Oil. This oil offers fiber, plant-based omega 3 fat, which is healthy fat for the brain and it promotes heart health. It also has a positive effect on blood pressure and bone health. This is a healthier oil substitution with more benefits than traditional vegetable oil.)
1 cup of gluten-free pancake mix
(I use Bob’s Red Mill. It contains all of the individual substitutions needed when dealing with food allergies. The flavor is delicious, makes light, fluffy pancakes, and it saves you the hassle of figuring out what substitutions to use since it’s already done for you. It has whole grain ingredients and does not contain dairy. Most importantly, it’s 100% gluten free.)
2 tbsp of unsalted butter
For even fluffier pancakes, add 2 tsp of baking powder
Remember to follow baking mixing methods for amazing results (these are pancakes).
Mix the following ingredients well until combined using a whisk: eggs, vanilla, cinnamon, flaxseed oil, and roasted coconut almond milk.
Add flour to the mix, but do not overmix, or your pancakes will be tough. Instead, look for ribbons in your batter. This will be you indication to stop whisking and will produce a lighter, fluffier pancake. Depending on the weather (literally), your batter may be thicker, so just add more milk until it is the consistency you desire. (Personally, I don't like the batter runny, because the pancakes will be too thin.)
Now, make sure your skillet is hot before you add the butter. Once it’s hot, the fun begins. Pour the mix onto the buttered skillet and cook on medium heat for 2 min on each side until you get your desired pancake color. As a tip, when you see bubbles on the surface of the pancake, your pancake is cooked and ready to flip.
Preheat your oven to its lowest setting, then place completed pancakes in a ceramic dish with a lid to keep them warm. Serve with a slither of salted butter and warm maple syrup. Yummalicious!
I use pure grade A maple syrup because it has good taste and it’s not loaded with refined sugars found in traditional pancake syrup. The difference in syrup grades is the color and flavor, with grade B being the strongest and darkest maple syrup.
Don’t forget assorted toppings! Add fresh fruits or make a compote with a sprinkle of powdered sugar on top. My favorites are blueberries, strawberries, and bananas — sometimes alone or combined together, topped off with whipped coconut cream.