Cinnamon Roll Pancakes

Vegan pancakes have proven to be quite a challenge. I’ve attempted so many versions with little success. Apparently an egg is a crucial ingredient to pancakes when using gluten free or paleo flours. With that said, these pancakes taste GREAT but they are not quite the pancake texture you are thinking of. Are they a great breakfast treat? YES – I highly encourage you to try them! Are they like Aunt Jemima makes? NO – no fluff here. These are so tasty, you almost feel guilty about eating them for breakfast. DON’T – they are still pretty good for you! Makes 2 servings

Cinnamon Roll Pancakes

1 cup almond flour
2 tsp coconut flour
2 tsp baking powder
1/2 tsp salt
1 cup almond milk
1 Tbsp coconut oil
1 flax egg**see note** (or regular egg)
1/4 cup palm shortening or butter, melted
1/3 cup coconut sugar
1 Tbsp cinnamon
Drizzle of your favorite icing (See mine below)

*To make flax egg, combine 1 Tbsp ground flax seed with 2 Tbsp water. Let sit for a few minutes*
In a small bowl, combine flours, baking powder, salt, almond milk and coconut oil. Stir until just combined. Heat a griddle to about 350F or a large skillet over medium heat. Melt a little oil over cooking surface to keep pancakes from sticking. Pour about 1/4-1/3 cup of batter on hot griddle. Let cook for a few minutes or until pancake is bubbly. Meanwhile, mix together shortening or butter, coconut sugar and cinnamon in a small bowl until combined. Spoon a little of this mixture onto cooking pancakes. It doesn’t have to be pretty but if you’d like it to be, you can pipe the filling using an icing bag, etc. Carefully flip the pancakes and cook for another 5 minutes. Place hot pancakes on serving dishes and drizzle with icing if desired.

For traditional cinnamon roll icing: combine 1 cup powdered sugar (+ more if necessary) with about 1 tsp oil and 2 Tbsp milk. Whisk until smooth.

For Paleo friendly icing: combine 1 cup coconut milk (canned) with 1/2 tsp vanilla and 1 tsp honey. Blend until smooth in a small blender.

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