Vegan Cinnamon Roll Pancakes

Stack of cinnamon roll pancakes on small white plate on marble background

Vegan Cinnamon Roll Pancakes

These Cinnamon Roll Pancakes are thick, fluffy, perfectly spiced and subtly sweet! Try them out for a cozy vegan and gluten-free breakfast treat.

Course Breakfast

Cuisine American

Diet Vegan

Method Stovetop

Prep Time 20

Cook Time 20

Total Time 40

Calories 2464kcal

Author Caitlin Shoemaker

Ingredients

2 tablespoons ground flax
2 cups plain soy milk
2 teaspoons apple cider vinegar
2 cups oat flour *see notes
1 cup brown rice flour
2 teaspoons baking powder
1/4 teaspoon salt
3 teaspoons ground cinnamon divided
1/4 cup grade A maple syrup divided
1 teaspoon vanilla extract
1/4 cup almond butter

US Customary - Metric

Instructions

Prep: Combine the flax and water in a small bowl and mix well. Add the apple cider vinegar to the soy milk and swirl to curdle and form vegan “buttermilk”; let both mixtures sit for at least 5 minutes.
Dry Ingredients: In the meantime, whisk the oat flour, brown rice flour, baking powder, salt, and cinnamon together in a large bowl. Form a well in the center of the bowl.
Wet Ingredients: In a separate bowl combine the flax, milk, maple syrup, and vanilla together. Add this to the center of the dry ingredients, then mix well. The batter should look slightly runny, but will thicken in a few minutes. If your batter is too thick, add additional milk in 1 tablespoon increments.
Cinnamon Swirl: In a small bowl mix the almond butter, maple syrup, cinnamon, and salt until a thick paste forms. Scoop this into a piping bag (or ziploc with the corner cut) and set aside.
Bake: Warm a large pan or skillet over medium heat and grease with cooking spray or oil/butter of your choice. Pour about 1/3 cup (80 ml) of the batter onto the skillet to form each pancake. Once the edges have set, carefully pipe a cinnamon “swirl” over each pancake. Cook for 2 to 3 minutes total on this side, then flip the pancake and cook for an additional 2 to 3 minutes. Carefully remove the pancake from the pan (so as not to damage the swirl), and transfer to a cooling rack or baking tray, swirl side up. Repeat with the remaining batter; this recipe should make around 12 pancakes in total.
Serve: Serve the pancakes warm, topped with maple syrup or icing sugar. Store any leftovers in the fridge for up to 5 days, or in the freezer for up to 1 month.

Notes

Oat Flour: Make sure to accurately measure your oat flour: go by weight if you can, or fluff the flour up with a fork and gently transfer it into the measuring cup (do not scoop it out of a bowl or pack it down).
Substitutions: Ground flax can be swapped for ground chia. Almond butter can be replaced with any other nut or seed butter; I’d recommend sunflower butter or melted coconut butter. I have not tested this recipe with any other flour combinations. Soy milk can be swapped with another nut or seed milk of your choice.
Icing Drizzle: If you’d like to make an icing sugar for the drizzle, combine 1/2 cup of powdered sugar with 2-4 teaspoons of plant milk; I recommend starting with 2 and slowly adding more as needed.

Nutrition