Raspberry Cinnamon Pancakes

Dear reader,

Let’s just get right into it. There is genuinely nothing like a warm and fluffy stack of pancakes to start the day. The soft, pillowy texture combined with the sweet, cozy flavor is a match made in heaven. Whether you prefer your stack with syrup, butter, or fruit, there’s no denying that pancakes will be a surefire win.

Now, let’s talk this particular pancake recipe – Cinnamon Raspberry Pancakes. These plant-based pancake cuties combine the warm flavor of cinnamon with a tart bite of raspberry, adding bursts of flavor to each and every bite. They’re easy to make, and the end result is a stack of fluffy, golden pancakes that are equally beautiful as they are scrumptious.

This is the comfort food that brings people together, that puts smiles on faces. When preparation is made easy and fun, there is more space for joy, more space for connection. Whip up a stack of your own, and perhaps even give these Cinnamon Raspberry Pancakes a try.

Until next time,

Bridget

Looking for more sweet breakfast bites? Go boozy with a slice of Bourbon Breakfast Cake.

Raspberry Cinnamon Pancakes

Servings 12

Total Time 20 minutes mins

Equipment

• large skillet or frying pan

Ingredients

For the Pancakes

• 1 ½ cups non dairy milk
• 2 teaspoons apple cider vinegar
• 1 teaspoon almond extract
• 2 cups organic all purpose flour
• 1 teaspoon cinnamon
• ½ teaspoon baking soda
• 1 ½ teaspoons baking powder
• 1 teaspoon salt
• 1 cup fresh or frozen raspberries
• 3 tablespoons maple syrup

For the Toppings

• maple syrup, vegan butter, or a scoop of almond butter

Instructions

• In a medium bowl, whisk together the nondairy milk and the vinegar. Add the vanilla. Mix again and set aside.
• In a large mixing bowl, combine the flour, cinnamon baking powder, baking soda and salt.
• Add the maple to the wet ingredients, then add the wet ingredients to the dry ingredients and mix until no streaks of flour are visible, and the batter is homogenous.
• Oil a griddle or large nonstick skillet and heat it over medium for a few minutes. Pour in ¼ cup portions of batter, cooking for 2 to 3 minutes or until bubbles form at the surface. Flip and cook until the pancakes are golden brown on the second side, another 2 to 3 minutes. Repeat with remaining batter.
• Serve with maple syrup, a spoonful of almond butter, and fresh raspberries as desired.

Course: Breakfast

Cuisine: American

Keyword: Breakfast, Brunch, Cinnamon, Pancakes, Raspberry