Vegan Cinnamon Roll Pancakes! Don’t they look delicious?! I’ve wanted to try out Recipegirl’s cinnamon roll pancake recipe for a long time so I decided to finally do just that! I’ll admit getting that cinnamon filling just right was a bit of a challenge but you just have to get that right consistency and everything should be just like making regular pancakes from then on out. I also used a pancake toaster to make these which I suggest not using because it tends to make a mess out of the cinnamon filling.

I have a couple more posts lined up of the sweet variety and then I’m going to have a week or two of savory recipes so if you have any suggests, feel free to comment and tell me! You have got to try these Vegan Cinnamon Roll Pancakes though because they are amazing!

– Alexis

This recipe is inspired by: Recipe Girl’s Cinnamon Roll Pancakes

Vegan Cinnamon Roll Pancakes

  • 1 cup all purpose flour
  • ½ cup whole wheat flour
  • 1 ½ cup non-dairy milk
  • 1 flaxseed egg (1 tablespoon flax seed powder + 3 tablespoons warm water)
  • 2 teaspoons baking powder
  • 2 tablespoons melted vegan butter
  • 1 tablespoon sugar
  • ½ teaspoon salt

Cinnamon Filling

  • 1/3 cup brown sugar
  • 1 tablespoons melted vegan butter
  • 1 tablespoon cinnamon or to taste

*Make sure you cool down your butter before adding it to the sugar.
Let this filling sit so it can thicken up before you add it to your pancakes.

*If your cinnamon “filling” is too liquidly, so to speak, try adding more sugar or I suggest not completely melting the vegan butter before combining it with the sugar and cinnamon.

*If your “filling” is too dry and hasn’t created a sugar like paste, try mixing it around to incorporate your butter more or adding an additional tablespoon of melted butter.

*Lori Lange from recipegirl.com has detailed images of how the cinnamon filling should look over at this post: http://www.recipegirl.com/2011/03/01/cinnamon-roll-pancakes/

Directions

Mix the flaxseed powder and water until thoroughly combined and then set aside until it starts to thicken about 3 -5 minutes.

Sift together your flour, baking powder, sugar, salt and set aside.  In a microwave or on a stovetop melt the two tablespoons of butter and combine with your milk. After your flaxseed powder has thickened add that to your wet ingredients. Slowly pour your wet ingredients into your dry ones, mixing until just combined. Its okay if there are a few lumps, you don’t want to over mix the batter.

Heat a non-stick pan or griddle with a nonstick spray or butter on medium heat. Using a ¼ – 1/3 cup measure add your batter to your pan, using the measuring cup to spread out the batter. Reduce your heat to medium low and when you see bubbles starting to form, using a zip lock bag with a corner cut off, swirl the cinnamon filling starting from the center of the pancakes, just like a cinnamon roll. Make sure not to swirl the cinnamon filling too close to the edges or it will start to seep out. Cook your pancakes for 2-3 minutes or until golden brown and then flip them quickly to the other side and cook an additional 2-3 minutes. Before moving onto your other pancakes, be sure to wipe your pan off and add a little bit more spray or butter.

*You can serve this with a vegan cream cheese glaze but I decided to just top it with a little bit of maple syrup.

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