Cinnamon Roll Pancakes
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4.9
24 reviews
Excellent
Cinnamon Roll Pancakes
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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
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
Instructions
Multigrain pancake Mix
- Mix everything well with a whisk and store. Use Arrowroot starch to make corn-free.
Cinnamon Sugar filling
- Whisk everything well and refrigerate while you get the pancake mix ready.
Cinnamon Roll pancakes
- 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.
- 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.
Genuine Reviews
User Reviews
Overall Rating
4.9
24 reviews
Excellent
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