Pancakes and cinnamon rolls have both been two of my favorite breakfast foods ever since I can remember. With all of this time sitting at home, I decided to get creative with my breakfast. I combined two of my all time favorite breakfast hits into one and came up with these cinnamon roll pancakes! They are delicious, vegan, and super easy to make!
What you will need:
There are three parts to this recipe. They are the pancakes themselves, the cinnamon filling, and the icing. Here is what you will need for each part.
Pancake Ingredients
- 1 cup whole wheat flour
- 1 tablespoon baking powder
- 1 tablespoon coconut sugar
- 1 tablespoon coconut oil
- 1 cup dairy free milk
Cinnamon Filling
- ¼ cup vegan butter
- ½ cup brown sugar
- ½ tablespoon cinnamon
Icing
- ½ cup confectioner's sugar
- ½ tablespoon dairy free milk
How to make them
- Start by making your pancake mix by combining all of the pancake ingredients and mixing them well.
- Next, mix together your cinnamon filling ingredients in a bowl. Make sure your vegan butter is at room temperature. When your cinnamon filling is done, transfer it to a piping bag and spin a tiny hole on the bottom.
- Grease your pan and add about ¼ cup scoop for each pancake.
- Right after you have added the batter to the pan and while your batter is still wet, start creating your cinnamon swirl with your piping bag full of cinnamon filling.
- Important! Press the piping bag slightly into the pancake as you create your swirl. This will create a little swirly tunnel for the filling to go and stay in. If you just place the cinnamon filling on top of the pancake without pressing down, the swirl will be ruined when you flip the pancake. I know this sounds a little confusing, check out the video I have attached in this blog post to make it easier to visualize.
- Repeat this process with all of your pancakes until you run out of batter. My mixture made for about seven pancakes.
- Last step is to make the icing. Combine your confectioners sugar and dairy free milk and whisk it really well. Pour over your pancakes and you've got cinnamon roll pancakes!
I hope you try out this recipe and enjoy is as much as I did! If you are in the mood for more vegan breakfast recipes, check out these:
- Vegan Crepes
- Mini Pancake Cereal
- Vegan Blueberry Pancakes
- Frozen Yogurt Fruit Cups
- Matcha Pancakes
- Vegan Chocolate Chip Muffins
Cinnamon Roll Pancakes
Indulge in the ultimate combination of two of the best breakfast foods; cinnamon rolls and pancakes with this Cinnamon Roll Pancakes recipe. Pancakes never tasted so good!
Equipment
- pan
- spatula
- piping bag
- mixing bowls
- mixing spoons
Ingredients
Pancakes
- 1 cup all-purpose flour 120g
- 2 teaspoon baking powder
- 1 tablespoon sugar
- 1 tablespoon coconut oil
- 1 cup canned coconut milk You can use regular dairy-free milk but canned coconut milk gives the pancakes a really light and fluffy texture and makes them extra creamy and delicious.
- 1 teaspoon vanilla
- 1 dash salt
Cinnamon Filling
- 3 tablespoon vegan butter
- ¼ cup coconut sugar
- 1 teaspoon ground cinnamon
Icing
- ⅓ cup vegan cream cheese
- 2 tablespoon maple syrup
- 2 tablespoon coconut milk
Instructions
- Start by making your pancake mix by combining all of the pancake ingredients and whisking them well.
- Next, whisk together the cinnamon-filling ingredients. Transfer the filling to a piping bag and spin a tiny hole at the bottom.
- Grease your pan and turn on the heat to low. Add about ¼ cup scoop of batter to the pan for each pancake.
- Immediately after you have added the batter to the pan, start piping the cinnamon swirl on top of the pancake.
- Since sugar burns very easily, we are not going to be flipping these pancakes. Instead, cook them on low heat. Once you have piped the cinnamon swirl, close the pan with a lid so that the pancakes can cook all the way through.
- Cook each pancake for 3-5 minutes on low heat, until it has fully cooked through. You will get about 6 pancakes from this recipe.
- To make the icing, combine the cream cheese, maple syrup, and coconut milk, and whisk together.
- Pour the cream cheese icing over your pancakes and dig in!
Notes
- Make sure the pan is hot: You want the pancake batter to start to cook right away instead of sitting and absorbing oil.
- Create a swirl: Press the piping bag slightly into the pancake as you create your swirl. This will create a little swirly tunnel for the filling to sit in.
- Store leftovers: Leftover cinnamon roll pancakes will keep in the fridge for 3-4 days. If you want to freeze a few to eat another day, freeze them uniced and freeze the icing separately so the pancakes don’t get soggy.
- Room temperature butter. Take the vegan butter out of the fridge before you begin to prepare the cinnamon roll pancakes so it’s easier to work with.
Nutrition
Calories: 976kcalCarbohydrates: 98gProtein: 12gFat: 64gSaturated Fat: 41gPolyunsaturated Fat: 4gMonounsaturated Fat: 7gTrans Fat: 0.1gSodium: 787mgPotassium: 475mgFiber: 7gSugar: 37gVitamin A: 805IUVitamin C: 4mgCalcium: 323mgIron: 6mg
Tried this recipe?Let us know how it was!
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