These Cinnamon Roll Pancakes are the perfect doughy and lightly sweet combination of the two breakfast treats while being made with all simple, real food ingredients. This recipe is naturally gluten free, grain free and dairy free and can also be made to be paleo and vegan.
Cinnamon Roll Pancakes
While I have yet to master making gluten free and paleo cinnamon rolls from scratch (or even attempt it, for that matter), I am confident in the pancake department. These pancakes are the best of both worlds as they are easy to whip up and have a delicious doughy texture swirled together with cinnamon roll flavors.
DIETARY NOTES
These pancakes are made with real ingredients and fit seamlessly into the following dietary needs when using the products/brands (or ones that are similar) listed in the recipe:
- gluten free
- soy free
- refined sugar free
- dairy free
- grain free
- paleo (using coconut sugar, apple cider vinegar & compliant vanilla)
- vegetarian
- vegan (using a flax egg)
PRODUCTS/BRANDS I USED & RECOMMEND
This recipe is gluten free, grain free and dairy free but can also be paleo and vegan when using the products/ingredients listed below. Here is a list of what I have tested and used in order to fully recommend each item for this recipe. Click on the following in order to be taken to the specific product:
Paleo Version:
- Cassava Flour
- Ghee
- Pure Vanilla Flavor
- Coconut Sugar
- Powdered Sugar (paleo)
- Almond Milk (vanilla, unsweetened)
- Baking Powder
- Apple Cider Vinegar
Lower Sugar Version:
- Monkfruit Sweetener (use in place of coconut sugar)
- Monkfruit Powdered Sweetener (use in place of powdered sugar)
TIPS & TRICKS
- Ensuring that your skillet/griddle is heated before pouring on the batter will help to create fluffier pancakes while a cold surface will create flat pancakes.
- To make this recipe vegan, feel free to use a flax egg.
- Please note that subbing different flours can cause for the pancakes to turn out very different. If you do choose to use a different flour in place of the cassava flour, please be sure to check the ratio of the measurements for best results.
Hungry for more?
Add these fun breakfast treats to your list:
- Chickpea Flour Pancakes
- Pumpkin Chocolate Chip Pancakes
- Cassava Flour Pancakes
- Protein Crepes
- Waffles
- Healthy Hot Chocolate Waffles
- Healthified Chicken & Waffle
- Chickpea Flour Pancakes
FOLLOW ALONG
Be sure to follow me on Instagram and TikTok to see all of the behind the scenes of recipe creation as well as how to videos to watch them come to life! You can also head over to my Pinterest to save all of my recipes in one spot that you plan whip up in the future.
PS – If you make this recipe or any of my other recipes, I would be so grateful if you left a review so I can hear what you think! I also am happy to answer any questions you may have on here, but if you want a quicker response, be sure to shoot me a message on Instagram. Thank you so much and talk soon!
Cinnamon Roll Pancakes
Ingredients
Pancakes – Wet Ingredients
- 1 tsp white distilled vinegar (sub apple cider vinegar for paleo)
- 1 ½ cup vanilla almond milk
- 2 tbsp avocado oil
- 1 tbsp pure vanilla extract (non alcoholic & no added sugar for paleo)
- 1 egg (sub flax egg for vegan)
- ¼ cup sugar (monk fruit for low sugar, coconut for paleo)
- 3 tbsp pure maple syrup
Pancakes – Dry Ingredients
- 1 ½ cup cassava flour
- 1 tsp baking powder (I use Otto's for paleo)
- ½ tsp salt
Cinnamon Swirl
- 2 tbsp butter, melted (vegan for dairy free/vegan, ghee for paleo)
- 2 tbsp pure maple syrup
- 1 tbsp ground cinnamon
Icing
- 2 tbsp milk of choice
- 5-6 tbsp powdered sugar (maple for paleo, monkfruit for sugar free)
Instructions
- In a small bowl, combine almond milk and vinegar together and allow to sit for 5-7 minutes.
- While you wait, in two separate bowls combine all of the wet ingredients and the dry ingredients. Whisk each bowl together until combined.
- Pour the milk and vinegar mixture into your wet ingredients and mix to combine.
- Pour the wet ingredients into your dry ingredients and mix together until smooth. The batter will be thick!
- Heat a greased (I recommend using coconut oil or avocado oil) skillet or pancake griddle to medium heat. Do not pour the batter onto the skillet/griddle until it is hot or else to pancakes will be fairly flat.
- Combine cinnamon swirl ingredients and pour into one corner of a plastic bag. Secure and place the bag in the fridge for a few minutes, then cut off a small piece of the corner.
- Combine the icing ingredients and set aside.
- Once the griddle/skillet is hot, pour ⅓ cup of batter onto the skillet/griddle. Take the bag with the cinnamon swirl and carefully swirl it over the top of the pancake. Cook for a few minutes, then flip the pancake to be swirl side down. Allow to cook for a few more minutes until done.
- Once both sides are golden or once they have reached your desired doneness, plate the pancakes and serve with a drizzle of icing!
Delicious for a late night snack or to kick off your day!
I love this! Thank you, Jaime! 🙂