These healthy cinnamon flax pancakes are the fluffiest pancakes you’ll ever make! Mostly plant-based, these pancakes are wholesome, packed with heart-healthy omega 3’s, and a generous dose of earthy cinnamon.
Sunday mornings are reserved for pancakes. On that note, we’ve been so busy lately that I’ve been resorting to cereal, even on Sunday mornings when I should have the extra time to prepare them! Albeit the kids love cereal and happily oblige whenever it’s served to them, they do love mom’s pancakes and get so excited whenever discover I’m making them for breakfast. There’s just something about sitting around the table all together on a lazy Sunday morning, enjoying a delicious homemade breakfast with all the fixings. More importantly, these pancakes are easily stored in the freezer, which means they make a quick and easy weekday breakfast for the family, or even easy school lunches for the kids.
This recipe for cinnamon flax pancakes is a relatively old recipe, and has been stashed in my archives for quite some time now. How unfortunate for us that I haven’t taken advantage of this delicious recipe for so long! We all devoured them – me, mostly while I was preparing them! You’ll be amazed at how fluffy and thick these pancakes pillow up as you cook them, all while the sides turn crispy and browned. It’s the perfect combination of a crispy exterior and an airy and light interior. They’re so tasty and delicious on their own, but of course taste even better smothered with rich maple syrup. Serve them any which way your heart desires – whichever way you choose, these pancakes will be the star of the show, and the family will be begging for more.
If you try this recipe (and love it!) be sure to snap a pic and tag me on Instagram with #bitesforfoodies so I can see your creation!
Cinnamon Flax Pancakes
: 10-12 pancakes
: 5 min
: 15 min
These healthy cinnamon flax pancakes are the fluffiest pancakes you’ll ever make! Mostly plant-based, these pancakes are wholesome, packed with heart-healthy omega 3’s, and a generous dose of earthy cinnamon. Sunday mornings are reserved for pancakes. On that note, we’ve been so busy lately that I’ve been resorting to cereal, even on Sunday mornings when …
2 cups unsweetened coconut milk (or milk of choice), at room temperature
2 large organic eggs, at room temperature
1/4 cup raw honey or pure maple syrup
1/2 tsp. vanilla bean powder or 1 tsp. pure vanilla
3 tsp. ground flax
2 tsp. baking powder
1 tsp. baking soda
1 heaping tsp. cinnamon
1 1/4 cups all-purpose flour
1/4 tsp. pink Himalayan sea salt
Extra virgin coconut oil (butter or cooking spray), quantity as needed
Whisk the egg in a large bowl until frothy then add the wet ingredients and whisk again until combined. Sift in the dry ingredients then fold the batter together gently with a wooden spoon or spatula until thoroughly combined and smooth.
In a large saucepan heat about 2 tablespoons of coconut oil on medium heat until melted. Scoop about 1/4 cup of the batter and dollop it into the middle of the pan. Repeat 2 or 3 more times, depending on how many pancakes you can fit in the pan. Cook the pancakes for about 2 minutes or until they start to bubble along the edge and feel firm on the bottom. Flip with a large spatula and cook for another 2 minutes on the other side or until golden brown. Repeat with the remaining batter, adding more coconut oil each time, if needed. Store in the fridge for about one week or in the freezer for up to 3 months.