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vegan cinnamon roll pancakes stacked on white plate with wood background
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5 from 1 vote

Vegan Cinnamon Roll Pancakes

Prep Time10 minutes
Cook Time15 minutes
Course: Breakfast
Cuisine: American
Servings: 8
Calories: 145kcal
Author: Lindsay Reynolds

Ingredients

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

Instructions

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.

Notes

*This post may contain affiliate links. As an Amazon associate, I earn from qualifying purchases.

Nutrition

Calories: 145kcal | Carbohydrates: 24g | Protein: 3g | Fat: 4g | Saturated Fat: 1g | Sodium: 315mg | Potassium: 177mg | Fiber: 1g | Sugar: 5g | Vitamin A: 200IU | Calcium: 125mg | Iron: 1mg