Pumpkin Cinnamon Swirl Pancakes
Prep time
Cook time
Total time
Recipe type: Breakfast
Serves: 8 4-inch pancakes
  • ⅔ cup So Delicious Unsweetened Almond Plus Protein Almond Milk
  • 1 teaspoon apple cider vinegar (or white balsamic vinegar)
  • 1 cup all-purpose flour
  • 1 tablespoon sugar
  • 1 teaspoon ground cinnamon
  • 1 teaspoon kosher salt
  • 1 teaspoon baking powder
  • ½ teaspoon baking soda
  • 1 large egg
  • ½ cup unsweetened pumpkin puree
  • 1 teaspoon vanilla extract
  • Coconut Oil for cooking the pancakes
Cinnamon Swirl:
  1. Heat a skillet over medium heat, add coconut oil when skillet is warm.
  2. Measure out ⅔ cup of So Delicious Almond Milk in a 1 cup measuring cup, add 1 teaspoon of apple cider vinegar to the milk, to sour it. Set aside.
  3. In a large bowl, whisk together flour, sugar, cinnamon, kosher salt, baking powder, and baking soda.
  4. Add soured milk, egg, pumpkin puree, and vanilla extract to the flour mixture. Whisk to combine.
  5. Using a ⅓ cup scoop, pour pancakes onto the hot skillet.
  6. While the first round of pancakes is cooking, mix together all the ingredients for the cinnamon swirl. Once bubbles start to form on the raw side of the pancake, add the cinnamon swirl. This is easiest accomplished by using a turkey baster to create a swirl in the cake. Go from inside to out, with an even pressure on the baster. A pastry bag fitted with a piping tip can also be used. If there is a bit of runoff from the cinnamon swirl into the pan, it’s all right. It makes for a crunchy cinnamon bonus.
  7. Cook the pancakes for 1 minute more, then flip the pancakes and cook through. Repeat with the remaining batter.
  8. These can be served with syrup, but they are delicious on their own.
Recipe by Go Dairy Free at https://www.godairyfree.org/?p=196462