Vegan Cinnamon Roll Pancakes

These pancakes are easy and quick to mix up for breakfast. Sometimes you just don’t have the time or the patients to wait hours for homemade cinnamon rolls. I got you covered! I’m just going to say it- these pancakes are soooo good!

The swirl is made with almond butter, maple syrup and cinnamon. Top them with an easy glaze or serve them with maple syrup.

Another quick and easy breakfast recipe to try is Vegan French Toast recipe or these Vegan Apple Pancakes.

Ingredients

These are the ingredients you need to make these Vegan Cinnamon Roll Pancakes. For the full written recipe with ingredient measurements, scroll down to view the recipe card at the bottom of the page.

• Almond milk, or other plant based milk of choice
• Apple cider vinegar, mixed with the plant milk, it makes a vegan butter milk.
• Maple syrup, or other liquid sweetener of choice like agave.
• All purpose flour
• Baking powder
• Salt, just a little to balance the flavors.
• Cinnamon
• Coconut oil for cooking

Cinnamon swirl:

• Almond butter or other nut butter
• Maple syrup, or other liquid sweetener of choice like agave.
• Cinnamon

Glaze (optional):

• Powdered sugar
• Almond milk, or other plant based milk of choice

See recipe card for quantities.

Instructions:

1. Start by mixing the almond milk with the vinegar. Let the mixture sit for 5 minutes.
2. Mix the dry ingredients in a bowl, add the almond milk mixture with the maple syrup. Mix until just combined, be carfull not to over mix or the pancakes will become dence. Let the batter rest for 5 minutes while making the cinnamon swirl.

Cinnamon swirl:

1. In a small bowl, stir together all the ingredients for the cinnamon swirl. If it is too thick, heat it for 10 seconds in the microwave. Add 4 tablespoon of the pancake batter and stir in until fully combined. Pour in a small ziplock bag and cut a small hole in one end, this will be the piping bag to make the cinnamon swirl.
2. Heat a non-stick pan over medium heat, melt a little coconut oil and ladle a small amount of batter into the pan. Quickly pipe a swil of the cinnamon swil batter. If you wish the swil pattern to be visible cook the pancake mostly of the bottom side until the batter bubbles and starts to set on the top, flip and cook the other side. 
3. Serve the pancakes with the optional glaze or maple syrup. Enjoy!

See recipe card for the full written instructions.

Storage

If you have any leftover pancakes or made a double batch for meal prep, let hem cool down completely. Pack them in an airtight container.

They can be stored in the fridge for up to 5 days. 

You can also freeze them for longer. I like to separate them with a pice of parchment paper or plastic wrap and then place them in an airtight container or ziplock bag. This makes it easier to take out just one or two pancakes at the time. Store the pancakes in the freezer for up to 3 months. 

For more great vegan pancake recipes, try my Vegan Banana Oat Pancakes Vegan Strawberry Lemon Pancakes, Vegan Apple Cinnamon Pancakes and Vegan Cherry and Chocolate Chip Pancakes

More pancake recipes

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