It’s time for a reality check. The kind that you may not want to hear.
Earlier today, I was reading a women’s fitness blog. You know, the kind where beautifully lean and perfectly-fit-even-though-I’ve-birthed-10-kids (exaggeration, but you get the point) women share their workouts and recipes with the world wide web. Don’t get me wrong. I LOOOOoove those blogs. They inspire me to work harder and eat better.
But then, sometimes I just have to be honest with myself and with all of you.
I’m not perfect. And, sadly, I don’t eat kale and quinoa every day (as much as I love kale and quinoa). I don’t even eat fresh vegetables every single day (even though I really do try). Sometimes, when I wake up in the morning, all I want is this:
Yup. I’m trying to be okay with the fact that I can still appreciate the person God made me to be and love life while still having a treat every once in awhile (okay, a little more often than that). (And yes, I’m working on being a little more temperate too.)
From the moment I first saw the idea of a cinnamon roll pancake on Pinterest from Recipe Girl, I’ve been smitten. And then, I probably took about a year or two just to figure out that I could make it vegan. And then, I just never got around to trying.
Silly me. I still can’t believe I’ve been missing out on light, fluffy, spiced, sweet, creamy cinnamon roll pancakes until now.
Go ahead. Take a bite.
In the middle of this photoshoot, I couldn’t just stare at breakfast anymore and took a stab at my background stack.
A few moments later, when my mind caught up with my mouth, I’d already eaten half of it.
Guess I won’t be starting a fitness blog anytime soon.
And just in case you’re like me and need a little encouragement to keep yourself from eating cinnamon roll pancakes for every meal, here’s a little food for your thoughts from my favorite Book.
“Know ye not that they which run in a race run all, but one receiveth the prize? So run, that ye may obtain. And every man that striveth for the mastery is temperate in all things. Now they do it to obtain a corruptible crown; but we an incorruptible. I therefore so run, not as uncertainly; so fight I, not as one that beateth the air: But I keep under my body, and bring it into subjection: lest that by any means, when I have preached to others, I myself should be a castaway.” 1 Corinthians 9: 24-27 (King James Version)
Vegan Cinnamon Roll Pancakes
For the Cinnamon Filling:
- 1/4 cup vegan butter
- 5 tablespoons brown sugar
- 3/4 tablespoon cinnamon
- 1 tablespoon all purpose flour
For the Pancakes:
- 1 1/2 cup flour
- 3 tablespoons evaporated cane juice crystals or granulated sugar
- 1 tablespoon cornstarch
- 1 tablespoon aluminum-free baking powder (I used Rumford brand.)
- 3/4 teaspoons salt
- 3 tablespoons melted vegan butter or your preferred oil
- 1 1/2 cup almond milk
For the Cinnamon Filling:
- Place all ingredients in a zip-loc sandwich bag and seal closed. Knead ingredients together with your hands until there are no big lumps or chunks of anything.
- Place bag in your refrigerator for at least 20 minutes to allow mixture to firm up a bit. The consistency should be similar to that of toothpaste.
- Later, when you are ready to draw swirls in your pancakes, cut a 1/3 inch wide hole in one of the bottom corners of your sandwich bag.
For the Pancakes:
- While your cinnamon filling is firming up in the fridge, you can get started with your pancake batter. In a mixing bowl, gently combine the dry pancake ingredients: flour, cane juice crystals, cornstarch, baking powder, and salt.
- Once the dry ingredients are well-combined, you can add the the wet ingredients to the same bowl: melted vegan butter and almond milk. Whisk all ingredients well to combine.
- Place a nonstick pan on the stove on medium heat (you may need to turn down to medium-low eventually).
- Pour 1/4 cup of batter in heated nonstick pan. You don't need to use cooking spray if you're using a good nonstick pan.
- Now, remove your sandwich bag of filling from the fridge, and make sure you have snipped a 1/3 inch hole in one of the lower corners.
- Once bubbles are beginning to form on the outer edges of the pancake (should take less than 30 seconds) gently squeeze your sandwich bag in a circular motion around your pancake to form a swirl. Try not to get too close to the edges of the pancake.
- When bubbles have formed towards the center of your pancake (after 1-2 minutes), flip your pancake quickly in one continuous motion.
- When pancake has cooked on the other side for another 1-3 minutes, remove it from the pan, and wipe your pan clean before starting your next pancake.
- Serve pancakes warm with all your favorite toppings.
How did you make the icing?
Just powdered sugar with a tiny bit of nondairy milk. Nothing fancy. :)
Aimee B. says
Shannon R says
Amy @ swiss miss in the kitchen says
Mrs. Herb says
Kelly @ Vegan Iowan says
I have been struggling to find the perfect vegan pancake until now. Thank you Lindsay for sharing this. The crispy burnt brown sugar bites send me into paradise. Anyway, I did fuss around the first few times I made these with the butter sugar plastic bag mix. It was kindof a big mess and I was about to just start spooning. Then I remembered that I have a box of WilsonArt frosting bags and decided to give it a go. SUCCESS! I even had some left over for next time. Bravo Pancakes!
I am going to try this recipe. I’ll have to swap the flour for a gluten-free blend, but I think it should still be wonderful.
Delicious! These came out great. I’m vegetarian, trying to eat vegan more and more…which will be easy with recipes like this!
These look AMAZING! Do you have to use vegan margarine for the filling or can you use softened vegan butter instead?
Hi Sophie, Not sure what the difference is between vegan butter or vegan margarine exactly, as they’re both made from plant oils (?). I’m assuming softened vegan butter would work just fine. I used Earth Balance original. :) Hope this helps. Enjoy! :)
Levi G says
Levi G says
You know, what is so funny about baking powder… Rumford is aluminum free and non-gmo (the best in my opinion). Clabber Girl is not aluminum free. Although, both Rumford and Clabber Girl are made by Clabber Girl LOL!! Confusing! Why don’t you just offer the better product!?!
These look fantastic! Thanks for the recipe! I plan to make these gluten free as well, using a blend of Gluten Free Café All Purpose Baking Mix and ground almonds! I’ll let you know how they turn out! OOO I’m absolutely DROOLING just thinking about making these!! WhooHoo!
These are the best pancakes I’ve ever had in m life. This is not an exaggeration. They’re so perfectly fluffy and spiced. I always make a cream cheese icing with tofutti, earth balance and sugar and the savoryish cheesy taste cuts the sugar in just the right way. Awesome. My family can’t get enough. Thank you for this amazing recipe!
Yay! I’m so glad you liked them, Larissa :)
These look amazing! I can’t wait to try them. I have a question for Larissa from the above comment. Can you give me the measurements for your tofutti cream cheese blend? Thank you!
If i want to make these gluten free, what kind of flour would you recomend?
Lindsay @ VeganYumminess.com says