Snickerdoodled Gluten-free Pancakes

Snickerdooled Gluten-free Vegan Pancakes, via Eat the Vegan Rainbow

Autumn and winter are both better with some cinnamon. This spice, which is actually a tree bark, fills our homes and kitchens with calm and coziness comes colder weather and can often be found in all the delicious food that surrounds our harvest and winter holidays. For example, cinnamon was the key spice that I used for my Spice Infused Apple Butter, and has made a significant appearance in Pumpkin Truffles, Buttercup Squash Pie, and Pecan Apple Baklava!

But, I don’t want to leave you with an impression that cinnamon is only good for sweets and treats. Actually, this rich spice can add a lot to Sweet Potato Burgers and Meatless Keema Matar, both lovely main dishes with complex flavor structure.

Having said that, these “snickerdoodled” pancakes are probably the recipe with the most cinnamon powder I ever used! If 1/4 cup of cinnamon seems like a lot you could start with less, but for the full snickerdoodle flavor on your breakfast plate I recommend going full blast ahead into the cinnamon bliss.

Because these pancakes are so rich in flavor you really don’t need to fuss too much about condiments and toppings. These are great with a splash of maple or agave syrup, or a dollop of a plant-based vanilla yogurt, or a simple Vanilla Sauce. I hope you give these a try – your kitchen will smell fantastic and your tummy will be happy!

If you prefer regular flour, this recipe can be made following same steps below using 1 cup white wheat flour, 1 cup whole wheat flour, omitting corn starch, and going from there. In this case, please go easy with adding water, and start with 1 1/2 cups – that might be enough.

Snickerdoodled Gluten-free Pancakes

What you’ll need:

1 cup fine corn flour

1 cup chickpea flour

1/2 cup corn starch

2 teaspoons baking soda

1/4 cup cinnamon powder

1/4 cup sugar (vegan)

1/4 cup vegetable oil

2-3 tablespoons lemon juice (juice of 1/2 lemon)

1 1/2 to 2 cups water

What you’ll do:

  1. Combine all dry ingredients in a large mixing bowl. Mix well, then add oil, lemon juice and 1 1/2 cup water. Whisk the pancake batter together, making it smooth and lump-free. The batter should be dense yet flowing, and you can add up to an additional 1/2 cup of water if needed. Please do add this last bit of liquid gradually to avoid adding too much. The mixing can be done in a blender, in which case you will need to add liquid ingredients first (1 1/2 cup water + oil + lemon juice) and then dry ingredients. Mix everything well before deciding whether any additional water is needed.
  2. Let the batter rest for 5-10 minutes.
  3. Heat a non-stick pan (or a non-stick griddle) until very hot. I usually crank the heat on my burner to the maximum for 1-2 minutes than lower down to medium-high before pouring in the batter. Please note that if you are using a cooking surface that is far from non-stick you will need to brush on some oil to prevent the pancakes from sticking.
  4. Ladle 1/4 cup of batter for each pancake. Let them cook on one side until bubbles stop to form (2-4 minutes), then flip the pancake over and cook on the second side for an additional 2 minutes.
  5. Serve hot with maple syrup or a simple Vanilla Sauce.

Copyright © Eat the Vegan Rainbow, 2018

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