Cinnamon Roll Pancakes

Serving Size:

Vegan and gluten free, this cinnamon roll take on the classic pancake combines two of my all time favorite sweet breakfasts! Topped with the most amazing dairy free cream cheese cheese drizzle!

Cinnamon Roll Pancakes

  • 2 cups gluten free 1:1 flour
  • 2 tbsp sugar
  • 2 tbsp baking powder
  • 1/2 tsp sea salt
  • 2 cups non dairy milk (I used oat)
  • 2 tbsp apple cider vinegar
  • 1 tbsp vanilla extract
  • 4 tbsp melted vegan butter
  • 5 tbsp light brown sugar
  • 1 tbsp cinnamon
  • Maple syrup to serve

Cream Cheese Drizzle

  • 1 cup raw soaked cashews
  • 1/4 cup maple syrup
  • Juice from 1 lemon
  • 1 tsp vanilla extract
  • Non-dairy milk to thin

Serving Suggestion:

Serve warm topped with cream cheese drizzle, maple syrup and sprinkle of cinnamon!

How To:

  1. Start by combing all of your dry ingredients in a large mixing bowl, gluten free flour, sugar, baking powder and sea salt. Whisk to combine.
  2. Then, to the same mixing bowl, add your non dairy milk, apple cider vinegar and vanilla extract. Whisk until fully combined, if batter is too thick, add an extra splash of non dairy milk.
  3. To prepare your cinnamon filling, in a small mixing bowl combine your melted vegan butter, light brown sugar and cinnamon. Stir until uniform and transfer to a squeeze bottle, if you do not have one that is okay.
  4. Next, prepare your cream cheese drizzle by combining all ingredients in a high speed blender. Blend until smooth and creamy, adding more non dairy milk to thin if needed.
  5. Once blended, place in the fridge to chill.
  6. Heat a large skillet on medium heat with a small amount of vegan butter, just enough to grease the bottom of the skillet.
  7. Once heated, scoop 1/3-1/2 cup(depending on how large you want your pancakes) of the pancake batter into the skillet.
  8. When the pancake has just begun to bubble in the center, using either a spoon or a squeeze bottle, in a swirling motion starting at the center of the pancake and working your way out, squeeze the cinnamon mixture to create your "cinnamon roll."
  9. Once the center of the pancake is bubbling and the other side is golden brown, gently flip your pancake. Repeat steps 7 & 8 until all of the batter is used.
  10. When your pancakes are done cooking, divide evenly amongst your plates, top with warm maple syrup and cream cheese drizzle. Serve and enjoy!

a sip

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