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Cinnamon Roll Pancakes (Vegan + Gluten-free)

5 from 1 rating
Hannah Kling
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.
Prep Time 15 minutes
Cook Time 15 minutes
Servings 4 servings

Ingredients  

Pancakes

  • 1 + 1/2 cup gluten-free flour blend (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

Instructions

  • 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

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Did you make this recipe?Don't forget to tag @lovelydelites across all social media platforms!