Fridays and Saturdays are my leisurely mornings, and I always like to indulge myself in a breakfast that is a little too time consuming to prepare on the mornings that I need to sleep until the very last minute possible. I love a sweet breakfast now and then so, today, these yummy cinnamon raisin pancakes were on the agenda. I had to balance it out with a protein (tempeh fakin' bacon strips) and a shot of wheatgrass, otherwise I was really just having dessert for breakfast.
I have tried a few different gluten-free/vegan pancake batters. This one is by Namaste Foods, and I picked it up from Whole Foods. Cherrybrook Kitchens makes my favorite pancake mix that I have tried to date, but this one was also very good.
I simply followed the package directions except I substituted the eggs with Ener-G Egg Replacer. You could also use a mixture of ground flax seed and water for an egg substitute. I also added a splash of vanilla extract, a fairly hefty dose of cinnamon, and some Thompson Seedless Raisins. I topped the finished pancakes with some Grade A 100% Maple Syrup.
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