Looking for a delicious start to your day that’s both comforting and nourishing? Vegan Cinnamon Roll Pancakes are here to save your breakfast routine! Imagine fluffy pancakes swirled with warm cinnamon and brown sugar, drizzled with maple syrup sounds delightful, right?
These pancakes are not just about taste; they offer a unique twist on a classic cinnamon roll. With a soft and tender texture, they melt in your mouth, providing a warm hug of flavor in every bite. The hint of cinnamon combined with a sweetness from the maple syrup makes these pancakes sing, turning your morning into a special occasion.
You’ll love this recipe not just for its taste but because it’s also quick to whip up with simple ingredients you probably already have at home. Plus, it’s naturally vegan, making it perfect for anyone looking for wholesome plant-based options.
Why You’ll Love This Recipe
- Ready in under 30 minutes
- Made with pantry staples
- Perfect for weekends or whenever you need a treat
- Naturally vegan and delightful for everyone
Ingredients for Vegan Cinnamon Roll Pancakes
- 1 cup flour
- 1 tablespoon baking powder
- 1/4 teaspoon salt
- 1 cup almond milk (or any plant-based milk)
- 2 tablespoons maple syrup
- 2 tablespoons coconut oil (melted)
- 1 tablespoon cinnamon
- 1/4 cup brown sugar
- 1 teaspoon vanilla extract
Step-by-Step Instructions of Vegan Cinnamon Roll Pancakes
Mix the dry ingredients: In a large bowl, combine the flour, baking powder, salt, cinnamon, and brown sugar. Stir until well mixed.
Add the wet ingredients: Pour in the almond milk, melted coconut oil, and vanilla extract. Stir until the batter is smooth, but be careful not to over-mix!
Heat the pan: Preheat a non-stick skillet over medium heat and lightly grease it.
Cook the pancakes: Pour about 1/4 cup of batter onto the skillet for each pancake. Cook for 2-3 minutes until bubbles form on the surface, then flip and cook for another 1-2 minutes.
Repeat: Continue with the remaining batter, greasing the skillet as needed.
Serve warm: Stack the pancakes high and drizzle with maple syrup before digging in!
Tips for Success
- Don’t rush the pancakes: Let them cook fully until bubbles form to ensure they rise nicely.
- Use a non-stick skillet: This helps prevent sticking and makes flipping a breeze.
- Experiment with toppings: Add fruits, nut butter, or even a sprinkle of nuts for added flavor and texture.
Substitutions & Variations of Vegan Cinnamon Roll Pancakes
- To Make It Gluten-Free: Substitute all-purpose flour with a gluten-free flour blend.
- Variations: Mix in some chopped nuts or raisins for an added crunch or serve with fresh fruit on top for extra nutrients.
Storage Instructions of Vegan Cinnamon Roll Pancakes
- Refrigerator: Store leftovers in an airtight container in the fridge for up to 5 days.
- Freezer: Place cooled pancakes in a single layer on a baking sheet to freeze, then transfer to a freezer bag. They can be stored for up to 3 months.
- Make-Ahead: You can prepare the dry ingredients in advance and just mix them with the wet ingredients in the morning to save time!
Frequently Asked Questions (FAQ) of Vegan Cinnamon Roll Pancakes
Can I use a different type of plant-based milk?
Yes! You can use any type of plant-based milk, such as soy or oat milk.What can I use instead of coconut oil?
You can substitute with vegetable oil or melted vegan butter if you prefer.Can I double the recipe?
Absolutely! Just keep the same proportions for each ingredient, and you’ll have plenty of pancakes to share.
Final Toughts
Start your day with a smile by preparing these Vegan Cinnamon Roll Pancakes. They’re not only delicious but also a wholesome way to enjoy breakfast. You’ll be amazed at how easy and satisfying they are to make! Don’t forget to leave a comment below and rate this recipe with a star rating. Happy cooking!
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Vegan Cinnamon Roll Pancakes
Delicious and nourishing vegan pancakes swirled with warm cinnamon and brown sugar, perfect for breakfast.
- Total Time: 25 minutes
- Yield: 4 servings
Ingredients
- 1 cup flour
- 1 tablespoon baking powder
- 1/4 teaspoon salt
- 1 cup almond milk (or any plant-based milk)
- 2 tablespoons maple syrup
- 2 tablespoons coconut oil (melted)
- 1 tablespoon cinnamon
- 1/4 cup brown sugar
- 1 teaspoon vanilla extract
Instructions
- In a large bowl, combine the flour, baking powder, salt, cinnamon, and brown sugar. Stir until well mixed.
- Pour in the almond milk, melted coconut oil, and vanilla extract. Stir until the batter is smooth, but be careful not to over-mix!
- Preheat a non-stick skillet over medium heat and lightly grease it.
- Pour about 1/4 cup of batter onto the skillet for each pancake. Cook for 2-3 minutes until bubbles form on the surface, then flip and cook for another 1-2 minutes.
- Continue with the remaining batter, greasing the skillet as needed.
- Stack the pancakes high and drizzle with maple syrup before serving.
Notes
Let pancakes cook fully until bubbles form for the best rise. Experiment with toppings like fruits or nut butter.
- Prep Time: 10 minutes
- Cook Time: 15 minutes
- Category: Breakfast
- Method: Cooking
- Cuisine: American
- Diet: Vegan