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4.88 from 8 votes

Cinnamon Roll Pancakes

These Vegan Cinnamon Roll Pancakes use my multi-grain pancake mix. Delicious breakfast with With swirls of cinnamon sugar. gluten-free option
Prep Time20 minutes
Cook Time30 minutes
Total Time50 minutes
Course: Breakfast
Cuisine: American
Servings: 4
Author: Vegan Richa

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
US Customary - Metric

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

Calories: 597kcal | Carbohydrates: 92g | Protein: 15g | Fat: 19g | Saturated Fat: 2g | Cholesterol: 41mg | Sodium: 619mg | Potassium: 534mg | Fiber: 8g | Sugar: 23g | Vitamin A: 150IU | Vitamin C: 0.6mg | Calcium: 336mg | Iron: 4.5mg