3 tablespoons vegan margarine, or refined coconut oil, at room temperature
5 tablespoons light brown sugar
2 teaspoons ground cinnamon
vegetable oil, for greasing
Glaze
2 cups confectioners sugar (240 g)
¼ cup water (60 mL)
How to Make It
1. Step
In a large bowl, whisk together the flour, baking powder, and salt. In a small bowl or measuring cup, whisk together the almond milk and maple syrup.
2. Step
Add the wet ingredient to the dry and whisk to combine. Do not overmix.
3. Step
In a small bowl, mix together the margarine, brown sugar, and cinnamon. Transfer to a pastry bag or plastic zip-top bag and snip off one corner.
4. Step
Lightly grease a large nonstick skillet or griddle and heat over medium heat. When the pan shimmers, measure out ¼ cup (35 g) of the batter (or eyeball it) and pour it onto the skillet. Pipe a circular swirl of the cinnamon mixture into the batter. Repeat to fill the skillet.
5. Step
When small bubbles appear in the center of the pancakes, after about 4 minutes, flip.
6. Step
Cook on the other side for about 1 minute more, until lightly browned and cooked through. Repeat with the remaining batter, adding more oil to the skillet between batches as needed.
7. Step
In a small bowl, combine the confectioners’ sugar and water and whisk until smooth.
