Soft and fluffy vegan pancakes, rich cinnamon butter swirl, and a cup of hot coffee. Truly the breakfast of dreams. Or if you are like me, the brunch of dreams, because I prefer my breakfast savoury.
These ones are simply perfect, namely because of the Greek-style yoghurt in the batter. I am generally a massive fan of yoghurt dough in general, but I find it especially irresistible when it comes to desserts. Not only does that addition of yogurt make the doughs and batters rise much better, it also adds such a pleasant tangy flavour to them.
And these are, as all pancakes, absolutely the best served piping hot right off the griddle, with some additional cinnamon butter. The longer you wait, the cooler they will get, but they will still be delicious. My recommendation will always be a cup of coffee, but if almond milk is what you love, or even a nice cup of tea, by all means, serve them up and enjoy!
Ingredients
For the pancakes
120 grams plain flour2 teaspoons baking powder
1/4 teaspoon salt
1 teaspoon cinnamon
20 grams granulated sugar
140 grams Greek-style vegan yoghurt
100 millilitres carbonated water
20 millilitres neutral oil
1/2 teaspoon vanilla bean paste
For the cinnamon butter swirl
45 grams icing sugar, sifted45 g vegan block butter, softened
2 teaspoons cinnamon, or to taste
Preparation
Start by making the cinnamon butter topping. Place the softened vegan block butter into a small bowl, add in the icing sugar and the ground cinnamon, and mix until fully combined. It should form a very thick paste. Transfer it to a sturdy piping bag and set it aside, but do not refrigerate it.
For the pancake batter, take a medium bowl and add in the vegan Greek-style yoghurt, carbonated water, and oil, and mix until combined. Add in the sugar, salt, and vanilla, and blend again.
Finally, sift in the flour and baking powder, and mix until just combined. It is fine if there are a few lumps through the batter; it's better to leave them than to overmix.
Place a medium, flat, non-stick crêpe pan or a pancake griddle over medium-high heat, and let it heat up nicely. Using a small ladle or an ice cream scoop, take portions of the batter and place it onto the heated skillet in one fluid motion and let it spread out on its own.
Cook the pancake for about 30-45 seconds on one side, pipe a generous amount of the cinnamon butter, and let it cook for 30 seconds more. Gently flip it over and cook for about another 45 seconds to a minute, until the other side is nicely cooked. Repeat until all of the batter is used up.
Once all of the pancakes are cooked, serve them immediately with freshly brewed coffee or almond milk. Yields 9 small pancakes or 3-4 servings.
Author's note: Because there will be a bit of the cinnamon butter leftover, you can use it to spread it on pancakes or as a sweet little dipping sauce.
