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Why would you serve yourself boring plain pancakes, when you can make your kitchen smell like freshly roasted hazelnuts infused with bourbon and spices? This is classic, all-around versatile pancake recipe from the chefs behind the former Cinnamon Snail food truck that will always yield stacks of tasty fluffy pancakes, ready for layering with whatever your heart desires. 

For the homemade cardamom butter:  ¼ cup unsweetened soy milk ½ teaspoon rice vinegar 4 teaspoons maple syrup ¼ teaspoon salt ¼ teaspoon ground cardamom ¼ teaspoon ground cloves ½ cup refined coconut oil, melted 2 tablespoons olive oil ¼ teaspoon xanthan gum

For the bourbon candied hazelnuts: 2 cups hazelnuts ½ cup evaporated cane juice ¼ cup bourbon ½ teaspoon salt 1 teaspoon ground cinnamon 2 tablespoons canola oil

For the pancakes: 1½ cups flour 2 teaspoons baking powder 2 teaspoons baking soda ½ teaspoon salt ¼ cup maple syrup 1⅔ cups unsweetened soy milk 3 tablespoons canola oil, plus more for frying  1 teaspoon vanilla extract Ground cinnamon, for garnish Powdered sugar, for garnish

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Looking for the best vegan recipes? Then you're going to LOVE our award-winning magazine!

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