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)
  • 1 1/2 TL pure vanilla extract


  • In a large bowl, whisk together the dry ingredients.
  • 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.
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