Vegan Cinnamon Swirl Pancakes
BARS = SHARE OF RECIPE CALORIES · RINGS = FDA DV
Vegan pancakes with a cinnamon swirl made using flax egg and plant-based milk, served with maple syrup. Fluffy and buttery despite being dairy-free, they're a satisfying vegan breakfast.
We index the facts; the cooking instructions live with the creator.
Nutrition & ingredients
Ingredients
serves 15- 1 tablespoon ground flax seeds
- 2 1/2 tablespoons water
- 2 cups all-purpose (einkorn or spelt flour)
- 2 1/2 teaspoons baking powder
- 2 tablespoons white sugar (organic for vegan-friendly)
- 3/4 teaspoon sea salt
- 1 3/4 cup almond or soy milk
- 1/2 teaspoon vanilla extract
- 3 tablespoons Melt Rich & Creamy Spread (melted, plus more for greasing the skillet)
- 4 tablespoons Melt Rich & Creamy spread (melted)
- 1/4 cup + 2 tablespoons packed dark brown sugar
- 1/2 tablespoon ground cinnamon
- Maple syrup for serving
At a glance
PER SERVING · TIME 25M
BARS = SHARE OF RECIPE CALORIES · RINGS = FDA DV
Complete estimate · 100% of estimated mass resolved
All countable ingredients resolved. Figures are per serving.
- Sodium
- 59mg
- Total sugar
- 15g
Added sugar is not shown when one or more ingredients lack reliable added-sugar evidence.
Nutrition estimated from ingredients, per serving.
Vitamins & minerals
- Potassium
- 51mg
- Calcium
- 71mg
- Iron
- 0.76mg
Estimated from ingredients; USDA coverage varies by food.
- PREP
- —
- SODIUM
- 59MG
- ESTIMATE
- COMPLETE
Nutrition estimated from ingredients, per serving. 100% of estimated mass resolved.