These fluffy cinnamon roll pancakes taste like the classic favorite, but without all of the work! They’re made in one bowl, gluten free, vegan friendly and even refined sugar free. Perfect for a meal prep breakfast!
I’m a huge fan of cinnamon rolls. But they can be a bit labor intensive so I love having something that can satisfy that craving without all the work.
These cinnamon roll pancakes are fluffy, gluten free and made with healthy ingredients. They can easily be made both vegan and refined sugar free, but I promise they still taste like such an indulgent breakfast.
They have a simple, almond butter cinnamon swirl and cream cheese glaze to top it all off. Of course, you can go the classic route and top with maple syrup, but I highly recommend the glaze for a real cinnamon roll experience!
FLOUR. These cinnamon roll pancakes call for a mix of oat flour and gluten free all purpose flour. I love using oat flour in pancakes because it makes them SO fluffy.
If you are not gluten free, you can use regular all purpose flour in place of the gluten free, but I suggest keeping the oat flour as is for best results.
EGG/APPLE SAUCE. You need 1 egg and applesauce to help bind all of the ingredients together. The apple sauce also helps sweeten the pancakes naturally!
MILK. I used almond milk, but any kind of milk will work.
MAPLE SYRUP. Since the glaze has powdered sugar and will sweeten the pancakes quite a bit, I wanted to keep the actual batter refined sugar free and just use maple syrup to sweeten.
BAKING POWDER. A full two teaspoons of baking powder will make these pancakes super fluffy.
VANILLA. Vanilla, salt and cinnamon help round out all of the flavors.
SWIRL & GLAZE. The cinnamon swirl is made with almond butter, cinnamon and maple syrup. The glaze is simply cream cheese, powdered sugar and milk.
For a lighter and fully refined sugar free option, you can simply use the cream cheese and maple syrup for the glaze.
How to make cinnamon roll pancakes
Make cinnamon swirl. Whisk together the ingredients for the cinnamon swirl and set aside.
Make batter. Whisk together all wet ingredients for the pancakes. Whisk in the dry ingredients. It will be fairly thick.
Cook. Heat a large non-stick skillet over medium/low heat. Use 1/4 or 1/3 cup to scoop the batter onto the skillet and smooth out the top.
Swirl the cinnamon mixture on top. Cook for 2 minutes, then flip and cook an additional 1-2 minutes.
Serve. Place on a wire rack while you repeat until all batter is used up. It should make about 6 small/medium pancakes. Whisk together the ingredients for the glaze and drizzle on top. Enjoy!
Is oat flour gluten free?
Yes! Oats are naturally gluten free and therefore so is oat flour.
If you have Celiac Disease like me, you just need to make sure to buy certified gluten free oat flour because oats are often contaminated with gluten during processing.
How to store and freeze
Once prepared, these cinnamon roll pancakes will keep in the fridge for 3-5 days. I like to reheat them in either the toaster or microwave until warm through the center, then top with the glaze.
To freeze, allow the pancakes to cool completely, then transfer to a freezer safe bag for up to 2 months. Reheat in the toaster or microwave until warm.
Make them vegan!
You can easily make these pancakes vegan by swapping the egg for extra apple sauce. Simply omit the egg and use 1/2 cup of apple sauce instead of 1/4 cup.
Tips for success
Flip quickly! It helps to use a thin metal spatula when flipping after cooking on both sides to ensure the cinnamon swirl stays on the pancake and not the pan!
Keep the batter thick. The batter is going to be on the thick side. This will help keep the pancakes fluffy and ensure the cinnamon swirl doesn’t simply melt into the batter.
Keep the swirl thick! You also want this on the thick side! Otherwise, it will melt all over the place.
Wipe pan. Depending on your pan, it can help to wipe it off in between batches so the sugar from the cinnamon swirl doesn’t burn onto the pan.
More pancakes you’ll love!
Cinnamon Roll Pancakes
by: claire cary
- 1 egg
- ¼ cup apple sauce
- 2 tablespoons maple syrup
- ⅔ cup milk of choice I used almond
- 1 teaspoon vanilla extract
- 2 tablespoons almond butter
- 2-3 tablespoons maple syrup
- 1 ½ teaspoons cinnamon
- 4 ounces room temperature plain cream cheese dairy free or regular
- 2 tablespoons milk
- ½ teaspoon vanilla
- ½ cup powdered sugar
- Whisk together the ingredients for the cinnamon swirl and set aside.
- You may need to adjust the amount of maple syrup you use (more or less) depending on how thick or runny your almond butter water. I like to put it in a squeeze bottle, but you can also add it to a ziplock bag and cut off a small corner to squeeze from there.
- Whisk together all wet ingredients for the pancakes.
- Whisk in the dry ingredients.
- Heat a large non-stick skillet over medium/low heat.
- Use 1/4 or 1/3 cup to scoop the batter onto the skillet and smooth out the top.
- Swirl the cinnamon mixture on top.
- Cook for 2 minutes, then flip and cook an additional 1-2 minutes.
- Place on a wire rack while you repeat until all batter is used up. It should make about 6 small/medium pancakes.
- Whisk together the ingredients for the glaze and drizzle on top. Enjoy!