These cinnamon pancakes are an absolute treat. Packed with cinnamon spice and sugary icing goodness, they make for an amazing breakfast or brunch.
We dare you to not eat the whole batch yourself! They’re that fantastic. Don’t worry if you don’t have a proper piping bag. You can cut a hole in the end of a freezer bag and it will work just as well.
If you’re struggling for dessert ideas, why not whip up a batch of these perfect vegan cinnamon pancakes? They’re impressively unique, sweet and filling. This recipe makes 12 big pancakes, so you definitely won’t run out of mixture.
This delicious cinnamon swirl vegan pancake recipe comes from Henry Firth and Ian Theasby’s new book Bish, Bash, Bosh! Available on Amazon for £9.99.
- 500g plain flour
- 2 tbsp baking powder
- 2 tsp salt
- 2 tsp vanilla essence
- 1 litre unsweetened almond milk
- dairy-free butter, for frying
- For the cinnamon mix
- 120g dairy-free butter
- 190g light brown sugar
- 10g ground cinnamon
- For the icing
- 300g icing sugar
- 50ml maple syrup, plus more for drizzling
- 40ml water
Preheat the oven to 50c. Put the flour, baking powder, salt, vanilla essence and almond milk into a bowl and whisk together. Pour into a jug.
To make the cinnamon mix, put the butter in the microwave for a few seconds to melt (or melt in a small pan on a medium heat). Pour the melted butter into a bowl along with the sugar and cinnamon and stir to combine. Leave to cool and then transfer to a squeezy bottle or piping bag.
Put the ingredients for the icing into a bowl and beat until smooth.
Now cook your pancakes! Place the saucepan on a medium-high heat. Add ½ teaspoon of dairy-free butter and allow it to melt. Use a piece of kitchen paper to spread the melted butter around so the pan is fully greased. When the pan is really hot, pour half a cup or a small ladle of pancake mix into the centre.
Quickly grab your cinnamon mix and squeeze an even, steady swirl from the centre of the pancake spiraling out to the edge. Cook for about 3-4 minutes, during which time bubbles with appear on the top. Lift up the edge of the pancake with a spatula to check if it’s cooked underneath – if it feels dry and looks golden brown, it’s ready.
Flip and cook the other side for 1 minute, until it is perfectly golden brown.
Put the pancake on a plate, cover it with a tea towel and put it in the oven. Repeat to make all the pancakes. Remove from the oven and stack ‘em high on a plate. Drizzle artfully with the icing, then pour over lashings of maple syrup and serve.
Top tip for making Cinnamon swirl vegan pancakes
If you don't have a squeeze bottle for the icing, use a piping bag or freezer bag with the corner cut off