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5.0 from 21 votes

Vegan Cinnamon Streusel Pancakes Coffee Cake Pancakes

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

Prep Time
10 mins
Cook Time
10 mins
Total Time
30 mins
Servings: 2
Calories: 525 kcal
Course: Breakfast
Cuisine: American , Vegan

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

    Cup of Yum
  1. In a bowl, whisk the dry ingredients for pancakes until well combined.
  2. 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. 
  3. Mix the flour, sugar,salt and cinnamon for the streusel in a bowl. Add oil and mix to make a crumbly mixture.
  4. 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.
  5. 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.
  6. 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

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

% 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.