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Vegan Cinnamon Roll Pancakes

Delightful pancakes with the irresistible flavors of cinnamon rolls, perfect for breakfast or brunch.
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Prep Time 10 minutes
Cook Time 15 minutes
Total Time 25 minutes
Servings: 4 servings
Course: Breakfast, Brunch
Cuisine: Vegan
Calories: 250
Ingredients Method Notes

Ingredients
  

Dry Ingredients
  • 1 cup flour All-purpose or whole wheat flour
  • 1 tablespoon baking powder For leavening
  • 1/4 teaspoon salt Enhances flavor
  • 1 tablespoon sugar Granulated sugar
Wet Ingredients
  • 1 cup almond milk Can be substituted with any plant-based milk
  • 2 tablespoons coconut oil Melted
  • 1 teaspoon vanilla extract For flavor
Cinnamon-Sugar Mixture
  • 1 tablespoon ground cinnamon For flavor
  • 2 tablespoons brown sugar Adds sweetness
For Cooking
  • to taste vegan butter For greasing the skillet

Method
 

Preparation
  1. In a bowl, mix together flour, baking powder, salt, and sugar.
  2. In another bowl, whisk together almond milk, melted coconut oil, and vanilla extract.
  3. Combine the wet and dry ingredients until just mixed — don’t overdo it!
  4. In a small bowl, mix cinnamon and brown sugar.
Cooking
  1. Heat a skillet over medium heat and add a little vegan butter.
  2. Pour batter onto the skillet to form pancakes. Sprinkle the cinnamon-sugar mixture on top before flipping.
  3. Cook until golden brown on both sides.
Serving
  1. Serve warm with syrup or your favorite toppings.

Notes

Store leftovers in the fridge for about 3-4 days or freeze for up to 2 months. Reheat in the toaster or microwave. Add nutmeg for extra flavor, switch up the milk to fit your preference, and try various toppings for a fun twist.