Vegan Cinnamon Streusel Pancakes Coffee Cake Pancakes
User Reviews
5.0
21 reviews
Excellent
Vegan Cinnamon Streusel Pancakes Coffee Cake Pancakes
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These Vegan Cinnamon Streusel Pancakes are a perfect treat for Valentines or a special day. A delicious fluffy vanilla pancake topped with a cinnamon streusel for coffee cake pancake. Make the pancakes in cookie cutters to make a cake like pancake tower! No Bake Cinnamon Streusel Cake. Vegan Soyfree Nutfree Recipe. Glutenfree Option . Makes 6 to 7 pancakes
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Ingredients
Pancakes
Dry:
- 1 cup flour (I use all purpose for soft pancakes), see Notes for glutenfree
- 1.75 tsp baking powder
- 1/4 tsp salt
- 1 tsp cinnamon
- 3 tbsp sugar
Wet:
- 1 cup non dairy milk
- 1/2 tsp vanilla extract
- 1/2 tsp vinegar
- 1 tbsp oil
Streusel:
- 2 tbsp flour
- 2 tbsp brown sugar
- 1/4 tsp salt
- 1 tsp cinnamon
- 1 tbsp oil or melted vegan butter
Instructions
- In a bowl, whisk the dry ingredients for pancakes until well combined.
- In another small bowl, mix 3/4 cup non dairy milk, vanilla and vinegar. Add to the dry. Add oil and mix. Add more milk 2 tbsp at a time. Depending on the flours you will need 2 to 6 tbsp more. Whisk to make a pancake batter that is not too stiff and also not too thin.
- Mix the flour, sugar,salt and cinnamon for the streusel in a bowl. Add oil and mix to make a crumbly mixture.
- Heat a skillet over medium heat. Brush oil. If making regular pancakes: Pour batter on the hot skillet. Top with some streusel. Cover the pan and cook for 3 to 4 mins. Then flip and cook for another 2 mins.
- If making cookie cutter pancakes, Once the skillet is hot, place the cookie cutters on the skillet. Spray oil on the cutter. Pour pancake batter to reach a 1/3 to 1/2 of the height of the cookie cutter. Then sprinkle streusel. Cover the pan with a lid and reduce the heat to medium-low. Cook for 5 to 7 minutes, then flip the pancake with the cookie cutter and cook for 2 mins. Remove from pan. Let cool for a minute then carefully loosen the cookie cutter.
- Drizzle with maple, icing or top with some cream cheese frosting or whipped coconut cream and fruits!
Notes
- For Gluten-free, use my Gluten-free pancake mix. Also use the same blend in the streusel
- I use large cookie cutters, (3.5 to 4.5 inch range works best) for these pancakes. The cutters get hot, so use the spatula to handle. After a try or 2, you will be able to figure out the amount of batter that works best to keep it easy and the best way to flip them.
- Nutrition is for 1 serve out of 2 (half the recipe as pancake size can vary)
Nutrition Information
Show Details
Calories
525kcal
(26%)
Carbohydrates
83g
(28%)
Protein
7g
(14%)
Fat
16g
(25%)
Saturated Fat
1g
(5%)
Sodium
603mg
(25%)
Potassium
508mg
(15%)
Fiber
3g
(12%)
Sugar
28g
(56%)
Calcium
385mg
(39%)
Iron
3.8mg
(21%)
Nutrition Facts
Serving: 2Serving
Amount Per Serving
Calories 525 kcal
% Daily Value*
| Calories | 525kcal | 26% |
| Carbohydrates | 83g | 28% |
| Protein | 7g | 14% |
| Fat | 16g | 25% |
| Saturated Fat | 1g | 5% |
| Sodium | 603mg | 25% |
| Potassium | 508mg | 11% |
| Fiber | 3g | 12% |
| Sugar | 28g | 56% |
| Calcium | 385mg | 39% |
| Iron | 3.8mg | 21% |
* Percent Daily Values are based on a 2,000 calorie diet.
Genuine Reviews
User Reviews
Overall Rating
5.0
21 reviews
Excellent
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