If you love cinnamon rolls and pancakes, this is the breakfast for you! These Vegan Cinnamon Roll Pancakes is the best of both worlds wrapped up in one delicious pancake.
- 1 cup almond milk, or plant milk of choice
- 1,5 tablespoon apple cider vinegar
- 1 tablespoon maple syrup
- 1 ¼ Cup (190g) all purpose flour
- 1 tablespoon baking powder
- pinch of salt
- ½ teaspoon cinnamon
- coconut oil for cooking
- 4 tablespoon almond butter or other nut butter
- 2 tablespoon maple syrup or honey
- 2 teaspoon cinnamon
- ½ Cups powdered sugar
- 1 tablespoon almond milk
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Start by storing together the almond milk with the vinegar. Let the mixture sit for 5 minutes until it starts to curdle like buttermilk.
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Stir together the dry ingredients in a bowl, add the almond milk mixture with the maple syrup. Stir until just combined, be careful not to over mix or the pancakes will become dense. Let the batter rest for 5 minutes while making the cinnamon swirl.
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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. Pore in a small ziplock bag and cut a small hole in one end, this will be the pipingbag to make the connamon swirl.
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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.
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Serve the pancakes with the optional glaze or maple syrup.
Enjoy!