Super Easy, Super Healthy Cinnamon Linseed Pancakes | Vegan and Gluten Free
Growing up in Canada had its advantages. Pancakes were one of them. I remember waking up on a Saturday or Sunday and making a big batch for my brothers and I. And lest I forget about the maple syrup. Maple syrup is to pancakes what gravy is to a roast dinner. I can’t get enough of the stuff! I pour on copious amounts to the finished product but also add it to the batter instead of sugar. The cinnamon is warming and the linseed hold the batter together instead of eggs. Linseeds are also packed with protein, iron, fibre, zinc and calcium, to name a few.
As with most of my recipes, I veganised this North American gem. I also made it gluten free to satisfy everyones dietary restriction in my household. They are fluffy, spongey and oh so good.
The recipe makes 6 decently sized pancakes. Simply up your measurements to make more.
Cinnamon Linseed Pancakes - Vegan and Gluten FreePrint Recipe
- 1 cup gluten free flour
- 1/2 teaspoon gluten free baking powder
- 1/2 teaspoon xanthan gum
- a pinch of salt
- 1 tablespoon linseed (also known as flax seeds)
- 1/2 teaspoon ground cinnamon
- 1 1/2 cups unsweetened almond milk
- 2 tablespoons maple syrup
- 2 tablespoons margarine or coconut oil for frying
In a large bowl combine the flour, baking powder, xanthan gum, salt, linseed and cinnamon.
Add the milk and maple syrup and mix until smooth.
Heat 1 tablespoon of the oil in a pan and spoon out 3 pancakes at a time.
Flip the pancakes over once you see bubbles forming.
Repeat for the other 3 pancakes.
Serve with drizzled maple syrup and fruit.