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.
Pancakes: For the pancakes, you will need 1 cup of flour, 1 tbsp baking powder, 1 tbsp coconut sugar, 1 tbsp coconut oil, and 1 cup of dairy free milk. This is my all time favorite vegan pancake recipe because the pancakes turn out so fluffy, soft, and delicious. In this recipe, I use whole wheat flour to add more fiber and coconut sugar as a healthier alternative. I have had a lot of people ask if this recipe works with almond flour, but I have not yet tried a gluten free version. I will definitely be trying that soon and reporting back 🙂
Cinnamon Filling: For the cinnamon filling, you will need 1/4 cup vegan butter, 1/2 cup brown sugar, and 1/2 tbsp cinnamon. Make sure the vegan butter is at room temperature. I have not tried substituting the vegan butter for coconut oil, but would love to hear if anyone has!
Icing: The icing is the easiest part- just combine 1/2 cup of confectioner’s sugar (aka powdered sugar) and 1/2 tbsp dairy free milk.
How to make them:
Start by making your pancake mix by combining all of the pancake ingredients and mixing them well. Then set aside- this gives the baking powder time to activate and the pancakes some time to fluff up.
Next, mix together your cinnamon filling ingredients. 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 1/4 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
Ingredients
Pancakes:
- 1 cup whole wheat flour
- 1 tbsp baking powder
- 1 tbsp coconut sugar
- 1 tbsp coconut oil
- 1 cup dairy free milk
Cinnamon Filling:
- 1/4 cup vegan butter
- 1/2 cup brown sugar
- 1/2 tbsp cinnamon
Icing:
- 1/2 cup confectioner’s sugar
- 1/2 tbsp dairy free milk
Instructions
- Start by making your pancake mix by combining all of the pancake ingredients and mixing them well. Then set aside- this gives the baking powder time to activate and the pancakes some time to fluff up.
- Next, mix together your cinnamon filling ingredients. 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 1/4 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, I will post a video on the whole process in the next few days
- Do this process with all of your 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!
