Vegan Cinnamon Streusel Pancakes Coffee Cake Pancakes
User Reviews
5
Vegan Cinnamon Streusel Pancakes Coffee Cake Pancakes
Description
The recipe divides dry ingredients, including flour, baking powder, cinnamon, sugar, and salt, from wet ingredients composed of non-dairy milk, vanilla extract, vinegar, and oil. Combining these yields a pancake batter with adjustable consistency to prevent stiffness or overly thin texture. The streusel topping features a mix of flour, brown sugar, salt, cinnamon, and oil or melted vegan butter to create a crumbly mixture.
Cooking involves pouring batter onto a hot, oiled skillet, topping with streusel, then covering and cooking until bubbles form and the underside is lightly browned before flipping to cook through. Cookie cutters can be used for shaped pancakes by pouring batter into heated cutters and topping with streusel before cooking slowly with a lid to ensure even cooking.
The resulting pancakes offer a tender crumb with sweet cinnamon topping reminiscent of coffee cake. This recipe suits vegan diets and allows customization of pancake size and shape.
A gluten-free flour blend can be substituted for all-purpose flour when needed. Larger cookie cutters (3.5 to 4.5 inches) work best for shaped pancakes. Using a spatula to handle hot cutters is advised for safety.
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 neutral cooking oil generic cooking 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 pancakes, use a suitable gluten-free pancake mix for both batter and streusel.
- Large cookie cutters (3.5 to 4.5 inches) work best when shaping pancakes; be careful when handling hot cutters with a spatula.
- Adjust the amount of milk in the batter by adding 2 tablespoons at a time until the desired consistency is achieved.
- Nutrition information is calculated per serving assuming half the batter is used, as pancake sizes can vary.
Nutrition Information
Show DetailsNutrition 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.
User Reviews
Overall Rating
5
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