Ingredients

• 250 ml milk (any kind, though whole milk or almond milk works best)
• 1 egg
• Cinnamon to taste (about 1 teaspoon recommended)
• 100 g all-purpose flour
• 1 teaspoon avocado oil or olive oil
• A pinch of salt (optional, to enhance flavor)
• A small amount of butter or oil for greasing the pan (optional)

Steps to Make Cinnamon-Infused Pancakes

1. Prepare the Batter:
   • In a medium mixing bowl, whisk together the egg and milk until smooth. Make sure the egg is fully incorporated into the milk for an even batter.
   • Add the cinnamon to the egg and milk mixture. The amount of cinnamon can be adjusted according to your preference, but 1 teaspoon generally adds a nice warmth and flavor. Feel free to add more if you love a stronger cinnamon flavor.
2. Add the Dry Ingredients:
   • Gradually sift in the flour, stirring continuously to avoid lumps. You can use a whisk or a wooden spoon to mix the batter.
   • Once the flour is fully incorporated, add a pinch of salt (optional) to enhance the flavor and balance the sweetness of the cinnamon.
3. Add the Oil:
   • Stir in 1 teaspoon of avocado oil or olive oil into the batter. This adds moisture and helps keep the pancakes tender while providing a subtle richness. Both oils are healthy fat options and give the pancakes a smooth texture without overpowering the taste.
4. Let the Batter Rest:
   • For fluffier pancakes, let the batter rest for 5-10 minutes. This allows the flour to fully absorb the liquid and for any air bubbles to settle, resulting in better consistency when frying.
5. Cook the Pancakes:
   • Heat a non-stick skillet or griddle over medium heat. If necessary, lightly grease the surface with butter or a small amount of oil to prevent sticking.
   • Once the pan is hot, pour a small amount of batter (about 1/4 cup) onto the pan for each pancake. Use the back of the spoon to gently spread the batter into a round shape if needed.
   • Cook each pancake for about 2-3 minutes on the first side, or until bubbles form on the surface and the edges begin to look set. Flip the pancake and cook for another 1-2 minutes on the other side until golden brown.
   • Repeat the process with the remaining batter.
6. Serve and Enjoy:
   • Serve the pancakes hot, topped with your favorite toppings such as fresh fruit, a drizzle of honey or maple syrup, or a sprinkle of powdered sugar. For a more indulgent option, serve with whipped cream or nut butter.

Nutrition Facts (Per Serving, Approximate)

• Calories: 180 kcal
• Carbohydrates: 23 g
• Protein: 7 g
• Fat: 6 g
• Saturated Fat: 1 g
• Fiber: 1 g
• Sugar: 3 g
• Sodium: 60 mg (without added salt)

Frequently Asked Questions (FAQs)

1. Can I use a different type of flour? Yes, you can use whole wheat flour or gluten-free flour as a substitute. Keep in mind that whole wheat flour will make the pancakes slightly denser, while gluten-free flour may affect the texture.
2. What if I don’t have avocado oil or olive oil? You can substitute with other neutral oils like vegetable or sunflower oil. If you want a richer flavor, you can also use melted butter instead of oil.
3. Can I make the batter ahead of time? Yes, you can prepare the batter a few hours ahead and store it in the refrigerator. Just give it a good stir before using, as the ingredients may separate slightly over time.
4. How can I make the pancakes fluffier? For extra fluffy pancakes, you can add 1 teaspoon of baking powder to the dry ingredients. Another option is to separate the egg whites and yolk, beat the egg whites until soft peaks form, and then gently fold them into the batter at the end.
5. Can I make these pancakes without eggs? Yes, you can make the pancakes without eggs by using a flaxseed or chia seed egg substitute (1 tablespoon ground flaxseed or chia seeds mixed with 3 tablespoons water). Another option is to use a mashed banana or applesauce to bind the ingredients together.

Tips for Making the Best Cinnamon-Infused Pancakes

1. Don’t Overmix the Batter: Once the flour is added, mix the batter just until combined. Overmixing can cause the pancakes to become tough instead of light and fluffy.
2. Control the Heat: Cook the pancakes over medium heat. Too high of a heat will cause the pancakes to brown too quickly without cooking through the middle. Too low of a heat may result in pancakes that are too soft or gummy.
3. Customize the Flavor: You can easily adapt this recipe by adding a dash of vanilla extract, nutmeg, or a sprinkle of brown sugar for extra flavor. You could also fold in fruit like blueberries or bananas for added texture.
4. Use Fresh Cinnamon: For the best flavor, use fresh cinnamon. If your cinnamon has been sitting in the pantry for a while, it may have lost some of its potency. Freshly ground cinnamon will give your pancakes a warm, fragrant aroma and flavor.

Storage Tips

• In the Refrigerator: Leftover pancakes can be stored in an airtight container in the refrigerator for up to 3 days. To reheat, place the pancakes in a toaster or skillet over medium heat for a few minutes until warmed through.
• In the Freezer: To freeze, place the cooled pancakes in a single layer on a baking sheet and freeze until solid. Once frozen, transfer them to a freezer-safe bag or container. They can be stored in the freezer for up to 2 months. To reheat, simply pop them in the toaster or microwave.

Conclusion

Cinnamon-Infused Pancakes with a Touch of Olive Oil are a quick and easy breakfast option that’s both healthy and delicious. With just a handful of ingredients—milk, eggs, flour, cinnamon, and a dash of oil—you can create a light, fluffy stack of pancakes that’s perfect for any occasion. The subtle warmth of cinnamon paired with the richness of avocado or olive oil brings a unique twist to traditional pancakes, making them a delightful treat for both kids and adults alike. Whether you’re making a batch for a cozy weekend brunch or meal prepping for the week ahead, these pancakes are sure to please! Enjoy them topped with your favorite syrups, fruits, or spreads, and savor the comforting flavor of this classic breakfast dish.