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Cinnamon Roll Pancakes

Cinnamon Roll Pancakes

These pancakes are a combo of two of the most classic comfort food breakfasts EVER! Cinnamon-y sweet filling, swirled in a fluffy pancake. What's not to love?!?! They are super simple to make & take less than 20 minutes. You can always cut the recipe in half for a smaller portion or double the recipe for a larger crowd. The perfect oil & refined sugar-free pancake that can easily be made gluten-free too! 

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Ingredients:

pancakes

  • 1 cup unbleached flour (or a gluten-free blend)
  • 2 tsp aluminum-free baking powder
  • 2 tbs coconut sugar
  • pinch of salt
  • 1 cup unsweetened non dairy milk (I like almond milk)
  • 2 tbs unsweetened apple sauce

Cinnamon Roll Filling

  • 1/2 cup natural almond butter
  • 1/3 cup coconut sugar
  • 3 tsp cinnamon
  • 1/2 cup non dairy milk

Maple Coconut Drizzle

  • 1/4 cup coconut butter
  • 2 tbs maple syrup
  • 1-2 tbs water
  • pinch of salt
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Directions:

  1. In a large mixing bowl, add the flour, baking powder, sugar, & salt, whisk together
  2. Make a well in the center of the dry ingredients & add the non dairy milk & applesauce
  3. Fold together to form a batter, set aside
  4. Make the cinnamon filling by mixing the almond butter, coconut sugar, & cinnamon until it forms a thick paste
  5. Add in the non dairy milk. You can either do this all at once or in small increments to help the combining process go a little bit smoother
  6. It should a fairly runny consistency but hold its shape
  7. Add the cinnamon mixture to a plastic bag or piping bag & snip the corner off
  8. Preheat a nonstick pan on medium-low heat
  9. Use about 1/4-1/2 cup of batter per pancake. Flatten the top out with a spatula
  10. Pipe a swirl on the top starting from the center working out
  11. If you mess up it's no big deal, use toothpicks to move the batter abound or add more batter
  12. Cook the pancakes for 5-8 minutes per side. You will know when it's time to flip when the top starts to look drier & bubbles form
  13. Carefully flip the pancakes so the swirl doesn't move too much, for that might mess up the design
  14. While the pancakes are cooking away, start making the maple coconut drizzle but combining the coconut butter & maple syrup in a saucepan or in a microwavable bowl
  15. Heat the coconut butter on low heat until it just barley melts. That will take 2-5 minutes on the stove & and only about 10-15 seconds in the mircrowave
  16. Add in the salt & the hot water tablespoon by tablespoon until it reaches a drizzlable consistency
  17. Stack your pancakes & show off the swirl designs you have created! Use a spoon to drizzle to coconut maple on (don't use it sparingly:) & enjoy!
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