Cinnamon Pancakes with Pear Maple Syrup are a light and fluffy gluten free and vegan pancake recipe! This healthy breakfast gets smothered in a 10 minute holiday spiced syrup.
I am the worlds worst pancake maker. Like actually, for real, the absolute least best pancaker in the entire universe.
I am also the worlds most dedicated pancake lover. You can see the problem here.
To satisfy my frequent pancake cravings, I dutifully mixed, stirred, cooked, flipped and flopped my way through many pancake recipes. They were gummy. They were undercooked. They were burnt, too sweet, bland, crumbly, dry, thin, thick.... and I inevitably reached for a box of stale cereal to put a stop to my rumbling stomach.
This sad life plagued me until my dutiful practice finally paid off and I nailed my first gluten-free and vegan pancake recipe. These Cinnamon Pancakes with Pear Maple Syrup are p.e.r.f.e.c.t. Light, fluffy, golden, cooked all the way through, begging to be smothered in syrup pancakes.
The real problem with pancake making starts when you take out the gluten and eggs. These two components (stomach ache inducing as they are), are the easiest way to pancake perfection. Without them, we have to get a little creative. BUT I am happy to report that gluten-free AND vegan pancaked are in fact, POSSIBLE.
And after ten thousand pancake flips, I finally figured out how.
First, we need to replace all purpose flour with gluten free flour. My favorite GF flour of all time is oat flour. It is light, nutritious thanks to whole grains, doesn't throw off the flavors in our Cinnamon Pancakes with Pear Maple Syrup, and accessible to everyone. Can't find it in stores? You can grind gluten free oats into flour at home with just your blender.
Next, we need to replace the eggs. This is a trickier substitute to nail down. We need something that will bind our Cinnamon Pancakes with Pear Maple Syrup and give them lift.
This requires two ingredients. Applesauce binds the pancakes together and baking powder gives them their fluff. Without the applesauce, the our Cinnamon Pancakes with Pear Maple Syrup are crumbly and will fall apart. Take out the baking powder, and the cakes are flat, gummy, and never cook through. But put these two together, and get ready for pancake perfection.
The final tip is the most difficult for me. It requires patience. It requires waiting a bit longer to eat Cinnamon Pancakes with Pear Maple Syrup, but it is worth it. You want to cook those pancakes low and slow.
Place your pan on the stove and set it to a nice and steady medium low. Let the pan warm up for about 3 minutes before getting started. A nice and even heat allows the pancakes to cook through all the way (gluten-free and vegan pancakes need a longer cooking time) without burning the exterior.
Lastly, lets chat about this PEAR MAPLE SYRUP, please. It's fun. Festive. It's loaded with flavors like cinnamon, vanilla, pear and maple.
It is the perfect compliment to the cinnamon pancakes. It makes your house smell like a candle factory while you are making it and it can be whipped up in 10 minutes while your pancakes are cooking away. Need I continue?
Make this. Eat this. Love this. And most importantly, repeat often.
PrintCinnamon Pancakes with Pear Maple Syrup
- Prep Time: 10 minutes
- Cook Time: 20 minutes
- Total Time: 30 minutes
- Yield: 8 pancakes 1x
- Category: Breakfast
- Cuisine: egg-free, gluten-free, vegan
Description
Cinnamon Pancakes with Pear Maple Syrup are a light and fluffy gluten free and vegan pancake recipe! This healthy breakfast gets smothered in a 10 minute holiday spiced syrup. Allergy friendly pancakes are hard to make! They are often gummy and flat, but this easy recipe uses a few secret ingredients to make perfect pancakes every time!
Ingredients
For the Cinnamon Pancakes:
- 1 cup gluten-free oat flour
- 2 tablespoons coconut sugar
- 1 tablespoon baking powder
- 1 teaspoon cinnamon
- ½ cup almond milk OR coconut milk
- ¼ cup apple sauce
- 2 tablespoons avocado oil OR grapeseed oil
- 1 tablespoon apple cider vinegar
- 1 teaspoon pure vanilla extract
For the Pear Maple Syrup:
- ½ cup maple syrup
- 1 small pear (diced)
- 1 teaspoon cinnamon
- 1 teaspoon pure vanilla extract
Instructions
- In a bowl, whisk together the oat flour, coconut sugar, baking powder, and cinnamon. Set aside.
- In a small bowl, whisk together the almond milk, apple sauce, oil, vinegar, and vanilla.
- Add the wet ingredients into the dry and stir to combine.
- Set a nonstick skillet over medium low heat. Spray the pan with nonstick cooking spray and preheat the pan for 3-5 minutes, or until its warm. Using a ¼ cup measure, scoop the batter into the pan. Cook the pancakes for 5 minutes, or until the surface has evenly darkened in color , including the middle. Flop and cook for another 3-5 minutes or until the pancake is firm, not squishy, when you poke the center. Repeat with the remaining pancakes.
- While the pancakes are cooking. Add all the syrup ingredients into a pot. Cook, on low heat, until the syrup is warmed through.
- Serve pancakes topped with syrup and vegan butter, if desired.
Notes
Be sure to cook those pancakes low and slow on a preheated skillet. Gluten-free and vegan pancakes take longer to cook through than regular cakes. To prevent mushy and underdone pancakes, keep the skillet at a low temperature and let the pancakes really cook all the way through. It takes more time and patience, but the results are worth it!
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