Mini Sopapilla Pancakes
Fluffy cinnamon-scented pancakes that are both dairy- and egg-free. Topped with cinnamon-sugar, butter, and a little honey or maple syrup, these taste JUST like a sopapilla, only no frying required.
Foto: Minimalist Baker — Minimalist BakerIngredients
- 1 cup flour ((i.e. whole-wheat pastry or all-purpose))
- 1 heaping Tbsp sugar
- 1 scant Tbsp (yes Tablespoon) baking powder
- 1 pinch salt
- 3/4 tsp ground cinnamon
- 1 cup unsweetened vanilla almond milk ((or sub soy or coconut))
- 2 Tbsp melted non-dairy butter ((such as Earth Balance // plus more for topping))
- 1 1/2 tsp pure vanilla extract
Steps
Whisk dry ingredients in a large bowl.
Measure out milk in a large liquid measuring cup. Then add vanilla and melted butter and whisk.
Add wet to dry and gently, slowly whisk until just combined. Small lumps are fine - don't overmix.
Let set for 5 minutes while you preheat your griddle to medium-low heat. You want it warm but not screaming hot - definitely on the low-side of medium.
Once hot scoop scant 1/4 cup measurements onto a griddle or pan lightly greased with non-stick spray. Should make ~10 pancakes (as original recipe is written). Flip when bubbles appear on top - 2-3 minutes. Cook for another 2 more minutes on the other side.
Place on a large plate and keep warm in a 200-degree F (93 C) oven until ready for serving.
Top with vegan butter, cinnamon sugar, and a drizzle of warm maple syrup or honey. I went with honey because it's what I had on hand + it made it feel like a true sopapilla experience. However, to keep these vegan, serve with agave or maple syrup.
Store leftovers in an airtight container or bag in the fridge to keep fresh, or the freezer for longterm storage. However, these are best when fresh.
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