Soft, cinnamon-flavored pancakes with no dairy or eggs. Topped with cinnamon sugar, butter and a little honey or maple syrup, they taste like a sopapilla, but don’t need to be fried.
- 1 cup < span class ="wprm-recipe-ingredientname">flour (ie. whole wheat or all-purpose dough)
- 1 heaping tablespoon sugar < li class="wprm-recipe-ingredient" style="list-style-type: disk;">1 few tablespoons (yes tbsp) Yeast powder
- 1 pinch salt
- 3/4 TL ground cinnamon
- 1 cup unsweetened vanilla almond milk (or sub soy or coconut)
- 2 EL dairy-free melted butter ( same as Earth Balance // plus more for topping) li>
- 1 1/2 TL pure vanilla extract
- In a large bowl, whisk together the dry ingredients. div >Measure the milk into a large liquid measuring cup. Then add the vanilla and melted butter and whisk.Wet to dry and gently add, whisking slowly until combined has. Small pieces are good – don’t mix too much.Let sit for 5 minutes while preheating your griddle over medium-high heat – soft. You want it warm, but not spicy – definitely on the lower end of average.Once hot, pour 1/4 cup scoop onto a griddle or skillet lightly greased with nonstick spray. Should make about 10 pancakes (as written in the original recipe). Turn when bubbles appear on top – 2-3 minutes. Cook the other side for another 2 minutes.Place on a large plate and set at 200 – until ready to serve Bake at 93 °C (°F).Top with vegan butter, cinnamon sugar and a dash of warm maple syrup or honey. I chose honey because I had that on hand + it felt like a real Sopapillen experience. However, to keep them vegan, serve them with agave or maple syrup.Keep leftovers in an airtight container Store on or in bags in the fridge to preserve freshness or in the freezer for long-term storage. However, they taste best fresh.