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Vegan Cinnamon Roll Pancakes

Fluffy Vegan Cinnamon Roll Pancakes for Cozy Mornings

Enjoy Fluffy Vegan Cinnamon Roll Pancakes, a delightful breakfast that combines the comfort of cinnamon rolls with the ease of pancakes.
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Prep Time 15 minutes
Cook Time 15 minutes
Resting Time 5 minutes
Total Time 35 minutes
Servings: 4 pancakes
Course: Breakfast
Cuisine: Vegan
Calories: 150
Ingredients Equipment Method Nutrition Notes

Ingredients
  

Pancake Batter
  • 1 cup all-purpose flour or whole wheat flour for a nuttier flavor
  • 1 tsp cinnamon
  • 2 tbsp brown sugar or coconut sugar for a healthier option
  • 2 tbsp vegan butter melted, or substitute with avocado oil
  • 1 cup soy milk higher protein options yield the best texture
  • 1 tbsp apple cider vinegar or lemon juice
  • 1/4 cup vegan yogurt for thicker batter
Cinnamon Swirl Mixture
  • 1 tbsp cinnamon
  • 2 tbsp brown sugar or any granulated sweetener
  • 1 tbsp almond butter or peanut butter
  • 1 tbsp maple syrup

Equipment

  • Mixing Bowl
  • Griddle
  • Whisk
  • sandwich bag
  • spatula

Method
 

Pancake Preparation
  1. Prepare the dairy-free buttermilk by whisking together soy milk and apple cider vinegar. Let sit for 5 minutes.
  2. Make the cinnamon swirl mixture by combining cinnamon, brown sugar, almond butter, and maple syrup in a separate bowl.
  3. Mix dry ingredients (flour, sugar, baking powder, baking soda, cinnamon, and salt) in a large bowl.
  4. Combine wet ingredients (melted vegan butter, yogurt, and soy milk mixture) with dry ingredients and fold gently.
  5. Preheat a non-stick griddle over medium heat for 3-5 minutes and lightly grease.
  6. Pour 1/4 cup of pancake batter onto the griddle, pipe cinnamon swirl on top, and cook for 2-3 minutes until bubbles form.
  7. Flip pancakes and cook for another 2-3 minutes until golden brown.
  8. Serve stacked with a drizzle of vegan maple cream cheese glaze or maple syrup.

Nutrition

Serving: 1pancakeCalories: 150kcalCarbohydrates: 25gProtein: 3gFat: 5gSaturated Fat: 1gPolyunsaturated Fat: 1gMonounsaturated Fat: 2gSodium: 150mgPotassium: 150mgFiber: 2gSugar: 4gCalcium: 5mgIron: 4mg

Notes

Store leftovers in an airtight container for up to 3 days. Freeze for up to 2 months between layers of parchment paper.

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