Breakfast

Cinnamon Roll Pancakes (Vegan + Gluten-free)

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Cinnamon Roll Pancakes are a vegan and gluten-free breakfast that is simple, quick and delicious. These cinnamon roll pancakes are made with wholesome ingredients like gluten-free flour, apple sauce and almond milk. Topped with a light and flavorful non-dairy cream cheese frosting.

Cinnamon Roll Pancakes are a vegan and gluten-free breakfast that is simple, quick and delicious. These cinnamon roll pancakes are made with wholesome ingredients like gluten-free flour, apple sauce and almond milk. Topped with a light and flavorful non-dairy cream cheese frosting.

I first attempted the cinnamon roll pancakes during quarantine last year. This is when my baking really started taking off since I was home and it was really all that I could do. You can find my original cinnamon roll pancake recipe here, however, I must admit the updated version is so much better!

These pancakes are both vegan and gluten-free making them suitable for most lifestyles. I always try to create recipes with this in mind because it’s the most inclusive. Even if you aren’t necessarily vegan or gluten-free you can still enjoy my recipes and these Cinnamon Roll Pancakes.

I used Bob’s Red Mill gluten-free flour blend for this recipe, however, if you aren’t gluten-free you can simple use regular flour or even whole-wheat. These cinnamon roll pancakes taste amazing with some light butter and maple syrup.

Cinnamon Roll Pancakes are a vegan and gluten-free breakfast that is simple, quick and delicious. These cinnamon roll pancakes are made with wholesome ingredients like gluten-free flour, apple sauce and almond milk. Topped with a light and flavorful non-dairy cream cheese frosting.

Ingredients in Cinnamon Roll Pancakes

The ingredient list is short and sweet you really only need 10 ingredients, all of which i’m sure most of us have in our kitchen right now.

gluten-free flour- As I mentioned previously, I used Bob’s Red Mill Gluten-free flour for this recipe to make them gluten-free. If you aren’t gf you can simply use regular flour or even whole-wheat. Almond and coconut flour won’t be an equal 1:1 swap.

almond milk- I used unsweetened almond milk for this recipe. You can sub any nut milk that you’d like, or even cow’s milk if you aren’t non-dairy.

apple sauce- I used all natural one-ingredient apple sauce for this recipe. I always pick up a jar at Trader Joe’s whenever I am there because it’s the only apple sauce that I found with the only ingredient being- apples!

maple syrup- I used about 1 tbsp of maple syrup in the batter to sweeten them up a bit. You can omit this step if you plan to enjoy them with maple syrup.

vanilla extract- just a tsp of vanilla extract to give these pancakes a finished flavor.

baking powder- just a tsp of baking powder to help these pancakes have that fluff factor. Make sure it’s gluten-free baking powder if you have a gluten intolerant.

pinch of salt- to balance out the flavors.

coconut sugar- for the cinnamon and sugar mixture I used coconut sugar. I have also tried these pancakes with brown sugar and both tasted amazing.

cinnamon- for the cinnamon and sugar filling

vegan butter- I used coconut butter, but you can use any non-dairy or dairy butter that you’d like. We will melt this down and combine it with the cinnamon and sugar for the filling.

Cinnamon Roll Pancakes are a vegan and gluten-free breakfast that is simple, quick and delicious. These cinnamon roll pancakes are made with wholesome ingredients like gluten-free flour, apple sauce and almond milk. Topped with a light and flavorful non-dairy cream cheese frosting.

How to make Cinnamon Roll Pancakes

Although these pancakes may look complicated with the cinnamon and swirl center, i’m here to let you know that they aren’t hard to make at all. With a few simple steps, you’ll be on your way to make these delicious pancakes.

To start, combine dry ingredients in a bowl: gluten-free flour, salt, and baking powder. Then, add in the wet ingredients apple sauce, almond milk, vanilla and maple syrup. Whisk until ingredients are well combined and you have a slightly thick pancake batter. Set aside.

In a smaller bowl, melt the non-dairy butter in the microwave or on the stovetop. Add in the cinnamon and sugar and mix until you have a slightly thick filling.

Pour the filling into a piping bag/plastic bag and set aside. Don’t cut off the corner yet until you’re ready to use it.

Preheat the skillet over medium heat and grease lightly with non-stick spray. Add the pancake batter and allow to cook for about 1-2 minutes. Cut off the corner of the pipping bag and make the swirl design on top of the pancake. Don’t go close to the edge, you want there to be about 1/2 an inch of space between the last swirl and the edge of the pancake.

Flip the pancake and allow to cook for an additional minute or so. Don’t overcook this side as you don’t want the cinnamon and sugar to burn. Repeat the process until the batter is through.

Make the “cream cheese” frosting next by mixing together non-dairy yogurt, almond milk and powdered sugar. Whisk until you get the consistency that you want. Pour over pancake and enjoy!

Cinnamon Roll Pancakes are a vegan and gluten-free breakfast that is simple, quick and delicious. These cinnamon roll pancakes are made with wholesome ingredients like gluten-free flour, apple sauce and almond milk. Topped with a light and flavorful non-dairy cream cheese frosting.

Weekend pancakes

These Cinnamon Roll Pancakes are the perfect weekend treat! I encourage you to try out any of my other pancake recipes as well!

Cinnamon Roll Pancakes (Vegan + Gluten-free)

Recipe by Hannah KlingCourse: BreakfastCuisine: AmericanDifficulty: Beginner
Servings

4

servings
Prep time

15

minutes
Cooking time

15

minutes

Cinnamon Roll Pancakes are a vegan and gluten-free breakfast that is simple, quick and delicious. These cinnamon roll pancakes are made with wholesome ingredients like gluten-free flour, apple sauce and almond milk. Topped with a light and flavorful non-dairy cream cheese frosting.

Ingredients

  • Pancakes
  • 1 + 1/4 cup gluten-free flour (may sub regular or whole-wheat flour)

  • 1 tsp baking powder

  • 1/4 tsp salt

  • 1 cup almond milk (may sub any other nut/regular milk)

  • 1/2 cup apple sauce (may sub mashed banana or 2 eggs)

  • 1 tsp vanilla extract

  • 1 Tbsp maple syrup (optional)

  • Cinnamon Sugar Filling
  • 1/4 cup coconut sugar (may sub brown sugar)

  • 2 tsp cinnamon

  • 3 Tbsp melted non-dairy butter

  • Cream Cheese Frosting
  • 1/4 cup non-dairy yogurt

  • 1 Tbsp almond milk

  • 2 Tbsp powdered sugar

Directions

  • To start, combine gluten-free flour, salt, and baking powder in a large mixing bow.
  • Then, add in apple sauce, almond milk, vanilla and maple syrup. Whisk until ingredients are well combined and you have a slightly thick pancake batter. Set aside.
  • In a smaller bowl, melt the non-dairy butter in the microwave or on the stovetop. Add in the cinnamon and sugar and mix until you have a slightly thick filling.
  • Pour the filling into a piping bag/plastic bag and set aside. Don’t cut off the corner yet until you’re ready to use it.
  • Preheat the skillet over medium heat and grease lightly with non-stick spray. Add the pancake batter and allow to cook for about 1-2 minutes.
  • Cut off the corner of the pipping bag and make the swirl design on top of the pancake. However, don’t go close to the edge, you want there to be about 1/2 an inch of space between the last swirl and the edge of the pancake.
  • Flip the pancake and allow to cook for an additional minute or so. Don’t overcook this side as you don’t want the cinnamon and sugar to burn. Repeat the process until the batter is through.
  • Make the “cream cheese” frosting next by mixing together non-dairy yogurt, almond milk and powdered sugar. Whisk until you get the consistency that you want. Pour over pancake and enjoy!

Notes

  • Did you make this recipe? Don’t forget to tag @lovelydelites on Instagram
  • If you enjoyed this recipe, please come back and leave a rating/comment below!
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2 Comments

  1. I believe I may have done something wrong because my pancakes were gummy in the middle. They seemed to be cooked on the outside with a golden brown color, but the inside was a no go. However, the cinnamon swirl taste amazing!

     

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