Cinnamon Roll Pancakes


This is the type of food that makes you feel all warm and fuzzy inside. It’s like the piles of Cinnamon Toast Crunch you ate as a child grew up with you and became infinitely better! This pancake stack gets its own vegan cream cheese glaze, but don’t let that stop you from drowning it a (just a bit) in real maple syrup.


1.5 cups Bobs Red Mill gluten free pancake mix, or preferred brand

1 ¾ cups soymilk

6 tbsp aquafaba

2 tbsp grapeseed oil

1 tsp cinnamon


Cinnamon Swirl:

⅓ cup refined coconut oil

⅓ cup coconut sugar

1.5 tbsp molasses

1.5+ tbsp cinnamon .


⅓ cup soymilk

2 tbsp powdered sugar

4 oz plain vegan cream cheese

Strawberries, to serve

Prepare pancake batter: whisk aquafaba, grapeseed oil, and soymilk in a small bowl. Add pancake mix and cinnamon and mix until smooth. In a separate bowl, mix coconut oil, coconut sugar, molasses, and cinnamon. Add to a piping bag (or makeshift version from a cone of rolled parchment). In a third small bowl, mix soymilk, cream cheese, and powdered sugar very well. Add to a piping bag or simply use a spoon when drizzling later.

Heat a non-stick pan on low heat. Lightly grease with an oiled piece of paper towel and add ¼ cup batter. Smooth in a circle. Pipe a swirl of cinnamon-butter-sugar from the center, avoiding the edges. When the pancake is bubbling, carefully flip while avoiding any slipping on the pan when it lands. Prepare all pancakes like this! Serve with glaze and sliced strawberries.

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