Vegan pancake recipe with cinnamon swirls

Makes 12 big pancakes

A vegan pancake recipe can be a real crowd pleaser. This cinnamon swirl pancake recipe, created by the Henry Firth and Ian Theasby of BOSH!, is a sweet treat. Packed with sugar, spice and all things nice, they make a delicious breakfast or brunch. Drizzle your pancakes with maple syrup to make a scrumptious pudding too.

Maple syrup differs to other sugar syrups like honey and agave because it contains a slightly higher mineral content. A typical bottle of maple syrup contains calcium, potassium, iron, zinc and manganese, all of which support our wellbeing.

Cinnamon is also known for its wellbeing benefits. This much-loved spice contains antioxidants, which play a role in protecting us from disease. The antioxidants in cinnamon also have anti-inflammatory effects.

Not only this, but cinnamon is good for our gut health because it has prebiotic properties. These help to promote the growth of good bacteria in our gut.

You’ll find this vegan pancake recipe and more in BISH BASH BOSH! by Henry Firth and Ian Theasby (HQ, HarperCollins), which is on sale now.

Buy your copy of BISH BASH BOSH!

Find more pancake recipes

Photography credit: Lizzie Mayson

Wellbeing Wisdom

Cinnamon has prebiotic properties, meaning it helps to feed and support the good bacteria living in your gut. Ceylon cinnamon has also been found to help manage blood sugar levels.


  • 500g plain flour
  • 2 tbsp baking powder
  • 2 tsp salt
  • 2 tsp vanilla essence
  • 1 litre unsweetened almond milk
  • Dairy-free butter, for frying

For the cinnamon mix

  • 120g dairy-free butter
  • 190g light brown sugar
  • 10g ground cinnamon

For the icing

  • 300g icing sugar
  • 50ml maple syrup, plus more for drizzling
  • 40ml water


  1. Start by making the pancake batter. Put the flour, baking powder, salt, vanilla essence and almond milk into a bowl and whisk together. Pour into a jug.
  2. To make the cinnamon mix, put the butter in the microwae for a few seconds to melt (or melt in a small pan on a medium heat). Pour the melted butter into a bowl along with the sugar and cinnamon and stir to combine. Leave to cool and then transfer to a piping bag.
  3. Put the ingredients for the icing into a bowl and beat until smooth.
  4. Now cook your pancakes. Place the saucepan on a medium-high heat. Add 1/2 teaspoon of dairy-free butter and allow it to melt. Use a piece of kitchen paper to spread the melted butter around so the pain is full greased. When the pan is really hot, pour half a cup or a small ladle of pancake mix into the centre. With your cinnamon mix, squeeze and even, steady swirl from the centre of the pancake spiralling out to the edge. Cook for about three to four minutes, during which time bubbles will appear on the top. Lift up the edge of the pancake with a spatula to check if it’s cooked underneath – if it feels dry and looks golden brown, it’s ready. Flip and cook the other side for one minute, until it’s perfectly golden brown.
  5. Repeat this process for your other pancakes.
  6. Make a stack of your pancakes and then dirzzle artfull with the icing, before pouring over maple syrup and serving.