Cinnamon Roll Pancakes
by: claire cary
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!
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Ingredients
Wet
- 1 egg
- ¼ cup apple sauce
- 2 tablespoons maple syrup
- ⅔ cup milk of choice I used almond
- 1 teaspoon vanilla extract
Dry
- ¾ cup oat flour
- ¾ cup gluten free all purpose flour can sub regular
- 2 teaspoons baking powder
- ¼ teaspoon salt
- ¼ teaspoon cinnamon
Swirl
- 2 tablespoons almond butter
- 2-3 tablespoons maple syrup
- 1 ½ teaspoons cinnamon
Glaze
- 4 ounces room temperature plain cream cheese dairy free or regular
- 2 tablespoons milk
- ½ teaspoon vanilla
- ½ cup powdered sugar
Instructions
- 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!
Notes
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.
Serving: 2pancakes / Calories: 404kcal / Carbohydrates: 56g / Protein: 12g / Fat: 12g / Fiber: 7g / Sugar: 14g
