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
Servings: 2
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
Calories: 525kcal | Carbohydrates: 83g | Protein: 7g | Fat: 16g | Saturated Fat: 1g | Sodium: 603mg | Potassium: 508mg | Fiber: 3g | Sugar: 28g | Calcium: 385mg | Iron: 3.8mg