Vegan Coconut Cinnamon Cakes.
Pancakes are my daughter and husband's favorite food to eat. I usually make banana, oatmeal pancakes because they are gluten free and we can all enjoy them. When I'm not in the mood for pancakes and my daughter and husband insist them, I usually make this recipe. It is a vegan variation of cinnamon cakes my mother makes with egg and real milk. I usually take her recipes and change the dairy to non dairy in order to help my family enjoy them. They are also a nice mid day treat to enjoy when you are craving something sweet.
1 c of flour
1 Tbsp of organic sugar
1 Tbsp of baking power
1 pinch of salt
1 Tbsp of ground cinnamon
1 c of coconut milk
1.5 tsp of almond extract
2 Tbsp of melted vegan butter
Mix all of the ingredients together in your mixer for about 15 - 20 seconds until everything is mixed together. Do not over mix the ingredients as it will prevent your cakes from being fluffy.
I left my griddle back in Ohio so I had to make mine in my wok. You can use any skillet, but a griddle will give you the best results. If you are using a skillet, you want to lightly oil the skillet with olive oil. Turn the heat on a little less than medium heat.
Use a 1/4 cup to scoop the batter up and pour into the hot skillet. You want the middle to begin to bubble before you turn the cakes over. Keep your oven on 300 degrees to place the cooked cakes in to keep warm. If the cakes begin to burn before they bubble then the heat is too high and it needs to be turned down slightly. My husband likes his pancakes cooked so he always eats the first few ones I make that usually end up slightly burnt because the heat was too high lol.
Once they are cooked, I pour melted butter on all of them, sprinkle more cinnamon, coconut flakes and honey.
I hope you enjoy them! Feel free to remix this recipe to your own family's dietary needs.