Another Vegan Month of Food Week begins!
In August when my parents were visiting, I wanted to make some lemony blueberry pancakes for them (though Dad doesnt really like sweet fat pancakes in the morning). I opened up my box of Bob’s Red mill 7 grain pancake mix and there was about 2 Tablespoons left in there. I decided to make my own mix with whole grain flours and lets just say that the pancakes did not turn out the way I wanted them to. I decided I needed my own no-fail mix to use when needed. I am finally getting around to making some and posting it:)
What did I make with the mix… Cinnamon Roll Pancakes! My baked Cinnamon rolls are gorgeous, delicious, tried and tested too, but I dont have the time to bake the rolls on weekday mornings. So as well use the cinnamony goodness in pancakes. Make a thick cinnamon sugar filling mixture and pipe it onto the pancakes. Dont worry if those circles are not pretty. Mine aren’t either, since I used a spoon to make them instead of a ziplock baggie. They all taste awesome!:) Top with maple or coconut cream.
Plain pancakes below.. Fluffy!
Surprisingly I have very few pancakes recipes on the blog. I make more French Toasts than pancakes. Though the recipes of both are easily interchangeable.
For Cinnamon roll French Toasts, make a thinner batter with the pancake mix. Make swirls with the filling on one side, pan fry and serve. yum.
More pancakes from the blog…
Samoa French Toasts and Molten Chocolate French Toasts
Tiramisu French toasts
Coconut Crusted Baked French Toasts
Savory Chickpea Flour Pancakes with Cauliflower and Mushrooms
Oh hey, did you check out the new look of the blog?
The main page now just has pictures, and the posts are linked from there. I am working out some of the fonts and other kinks. I am also wondering if I should move the post to the left and the sidebar to the right like it used to be earlier.
Let me know your thoughts on the new look and any suggestions:)
The redesign is a new Template and some changes for the blog per my preference.
Mix all the ingredients of the pancake mix and keep in an airtight container.
Take a cup of the mix, add the wet ingredients and cinnamon.
Drop ladle full of the batter and after about a minute, make circles with the cinnamon sugar mixture.
Flip, cook the other side.
Stack and Serve hot topped with maple syrup and a dollop of Earth balance.
Vegan Cinnamon Roll Pancakes!
Cinnamon Roll Pancakes and Multigrain Pancake Mix.
Allergy Information: Free of Dairy, egg, soy, yeast. Can be corn-free
For the Multi-grain Pancake mix: Makes about 3 servings of 4-5 pancakes
1/2 cup Spelt flour
1 cup unbleached white flour
1/4 cup Kamut (or barley, rye, sorghum, millet, buckwheat) flour
1/2 cup Almond Oat flour (I make this at home. See Recipe below)
1/4 cup ground raw sugar or other sugar finely ground (or add sweetener/stevia later while making pancake batter)
2 Tablespoons flaxmeal
2 Tablespoons cornstarch or arrowroot starch
1 Tablespoon baking powder
1/2 teaspoon baking soda
1 teaspoon salt
For the Cinnamon Roll Pancakes: Makes 4-5 pancakes
1 cup Regular Pancake Mix (above) or use my Gluten-free Pancake Mix
1/4 cup almond milk
1/3+ cup water
1/2 teaspoon lemon juice
2 teaspoons oil(optional)
1/2 teaspoon cinnamon powder
For the Cinnamon sugar filling:
1 Tablespoon oil or melted Earth balance
1 Tablespoon Almond milk
3 Tablespoon ground raw sugar or coconut sugar
2 teaspoons cinnamon powder
pinch of salt
1 teaspoon flour
Multigrain pancake Mix:
Mix everything well with a whisk and store. Use Arrowroot starch to make corn-free.
To make the Almond Oat flour. Use equal quantities of almonds and oats and blend until coarse flour.
Cinnamon Sugar filling:
Whisk everything well and refrigerate while you get the pancake mix ready. Or use this thicker filling and ziplock method by Vegan Yumminess
Cinnamon Roll pancakes:
Add the lemon juice to 1/3 cup water. Add the almond milk, water, oil, cinnamon to the dry pancake mix. Mix until just combined and let sit for 2 minutes. If the mixture feels too thick(it is thicker than plain flour pancake mix), then add a tablespoon more water.
Heat the pan on medium heat. Grease with a little oil. Once the pan is hot, pour ladle full (1/4 cup) of the pancake batter for each pancake. Spread the batter a bit with the ladle if needed. Let it cook for about half a minute till it starts to bubble on the edges. Make circles on top with the cinnamon sugar filling(using a spoon or the sandwich bag method). Do not make the swirls too close to the edge of the pancake. Cover the pan for a minute. Let it cook until bubbles form in the center(3-4 minutes). Flip the pancake and cook for another 2-3 minutes. Remove from the pan, stack and serve hot with maple syrup, a dollop of Earth balance or coconut cream drizzle.
Notes: For plain pancakes, mix everything under Cinnamon roll Pancakes, except cinnamon and use batter.
These pancakes are being shared at Allergy Free wednesdays