Cinnamon Roll Pancakes

User Reviews

4.9

24 reviews
Excellent
  • Prep Time

    20 mins

  • Cook Time

    20 mins

  • Total Time

    50 mins

  • Servings

    4

  • Calories

    597 kcal

  • Course

    Breakfast

  • Cuisine

    American

Cinnamon Roll Pancakes

These Vegan Cinnamon Roll Pancakes use my multi-grain pancake mix. Delicious breakfast with With swirls of cinnamon sugar. gluten-free option

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Ingredients

Servings

For the Multi-grain Pancake mix: Makes about 3 servings of 4-5 pancakes

  • 1/2 cup spelt flour
  • 1 cup unbleached white flour
  • 1/4 cup kamut or barley, rye, sorghum, millet, buckwheat flour
  • 1/2 cup Almond Oat flour To make the Almond Oat flour. Use equal quantities of almonds and oats and blend until coarse flour, or use 1/2 cup almond flour/meal
  • 1/4 cup ground raw sugar or other sugar finely ground or add sweetener/stevia later while making pancake batter
  • 2 Tablespoons flaxmeal
  • 2 Tablespoons cornstarch or arrowroot starch
  • 1 Tablespoon baking powder
  • 1/2 teaspoon baking soda
  • 1 teaspoon salt

For the Cinnamon Roll Pancakes: Makes 4-5 pancakes

  • 1 cup Regular Pancake Mix (above) or use my Gluten-free Pancake Mix (see recipe notes for link)
  • 1/4 cup almond milk
  • 1/3 cup water or more as needed
  • 1/2 teaspoon lemon juice
  • 2 teaspoons oil optional
  • 1/2 teaspoon cinnamon powder

For the Cinnamon sugar filling

  • 1 Tablespoon oil or melted Earth balance
  • 1 Tablespoon almond milk
  • 3 Tablespoon ground raw sugar or coconut sugar
  • 2 teaspoons cinnamon powder
  • pinch of salt
  • 1 teaspoon flour
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Instructions

Multigrain pancake Mix

  1. Mix everything well with a whisk and store. Use Arrowroot starch to make corn-free.

Cinnamon Sugar filling

  1. Whisk everything well and refrigerate while you get the pancake mix ready.

Cinnamon Roll pancakes

  1. Add the lemon juice to 1/3 cup water. Add the almond milk, water, oil, cinnamon to the dry pancake mix. Mix until just combined and let sit for 2 minutes. If the mixture feels too thick(it is thicker than plain flour pancake mix), then add a tablespoon more water.
  2. Heat the pan on medium heat. Grease with a little oil. Once the pan is hot, pour ladle full (1/4 cup) of the pancake batter for each pancake. Spread the batter a bit with the ladle if needed. Let it cook for about half a minute till it starts to bubble on the edges. Make circles on top with the cinnamon sugar filling(using a spoon or the sandwich bag method). Do not make the swirls too close to the edge of the pancake. Cover the pan for a minute. Let it cook until bubbles form in the center(3-4 minutes). Flip the pancake and cook for another 2-3 minutes. Remove from the pan, stack and serve hot with maple syrup, a dollop of Earth balance or coconut cream drizzle.

Notes

  • Notes: For plain pancakes, mix everything under Cinnamon roll Pancakes, except cinnamon and use batter.
  •  
  • Gluten-free Pancake Blend here
  •  
  • Nutritional information based on one serving of 4 to 5 pancakes

Nutrition Information

Show Details
Calories 597kcal (30%) Carbohydrates 92g (31%) Protein 15g (30%) Fat 19g (29%) Saturated Fat 2g (10%) Cholesterol 41mg (14%) Sodium 619mg (26%) Potassium 534mg (15%) Fiber 8g (32%) Sugar 23g (46%) Vitamin A 150IU (3%) Vitamin C 0.6mg (1%) Calcium 336mg (34%) Iron 4.5mg (25%)

Nutrition Facts

Serving: 4Serving

Amount Per Serving

Calories 597 kcal

% Daily Value*

Calories 597kcal 30%
Carbohydrates 92g 31%
Protein 15g 30%
Fat 19g 29%
Saturated Fat 2g 10%
Cholesterol 41mg 14%
Sodium 619mg 26%
Potassium 534mg 11%
Fiber 8g 32%
Sugar 23g 46%
Vitamin A 150IU 3%
Vitamin C 0.6mg 1%
Calcium 336mg 34%
Iron 4.5mg 25%

* Percent Daily Values are based on a 2,000 calorie diet.

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Overall Rating

4.9

24 reviews
Excellent

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