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Vegan Cinnamon Roll Pancakes

Vegan Cinnamon Roll Pancakes That Make Mornings Magical

Delicious Vegan Cinnamon Roll Pancakes that deliver comforting holiday flavors in a quick, guilt-free breakfast.
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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: 320
Ingredients Equipment Method Nutrition Notes

Ingredients
  

Pancake Base
  • 1 cup All-Purpose Flour Can substitute with whole wheat flour using a bit more liquid.
  • 1 tablespoon Baking Powder Ensure it's fresh for the best rise.
  • 2 tablespoons Brown Sugar Enhances flavor beautifully.
  • 1/4 cup Vegan Butter Can swap with high-heat oils like avocado oil.
  • 1 cup Soy Milk Substitute with almond or oat milk for allergies.
  • 1 tablespoon Apple Cider Vinegar Can use lemon juice as an alternative.
  • 1/4 cup Vegan Yogurt Choose a thicker yogurt for best results.
Cinnamon Swirl
  • 1 tablespoon Cinnamon The star player that adds aromatic warmth.
  • 2 tablespoons Brown Sugar Coconut sugar is a great alternative.
  • 2 tablespoons Almond Butter Feel free to try peanut or tahini butter.
  • 1 tablespoon Maple Syrup Opt for pure maple syrup for the best taste.

Equipment

  • Mixing Bowl
  • Piping bag or zip-top bag
  • Non-stick griddle

Method
 

Preparation Steps
  1. Prepare the Vegan Buttermilk by combining soy milk and apple cider vinegar, stir and let sit for 5 minutes.
  2. Make the Cinnamon Swirl by mixing brown sugar, cinnamon, almond butter, and maple syrup until smooth and transfer to piping bag.
  3. Combine the Dry Ingredients by whisking together flour, brown sugar, baking powder, baking soda, cinnamon, and salt.
  4. Mix the Wet Ingredients by adding the thickened soy milk mixture, melted vegan butter, vegan yogurt, and vanilla extract to the dry mix.
  5. Preheat the Griddle over medium heat, ensuring it's hot enough to create beautiful pancakes.
  6. Cook the Pancakes by scooping about 1/4 cup of batter, piping the cinnamon filling, and cooking until golden brown.
  7. Serve and Enjoy by stacking pancakes and drizzling with maple syrup or frosting.

Nutrition

Serving: 2pancakesCalories: 320kcalCarbohydrates: 55gProtein: 6gFat: 9gSaturated Fat: 1gPolyunsaturated Fat: 3gMonounsaturated Fat: 4gSodium: 250mgPotassium: 200mgFiber: 3gSugar: 10gCalcium: 10mgIron: 10mg

Notes

Allow the batter to rest for 5 minutes to achieve the fluffiest texture. Avoid overmixing and check griddle heat for even cooking.

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