These Vegan Cinnamon Roll Pancakes use my multi-grain pancake mix. Delicious breakfast with With swirls of cinnamon sugar. gluten-free option

Recipe Snapshot

  • Prep time: 20 minutes
  • Cook time: 30 minutes
  • Total time: 50 minutes
  • Yield: 4
  • Category: Breakfast
  • Cuisine: American

Ingredients

For the Multi-grain Pancake mix: Makes about 3 servings of 4-5 pancakes

  • 1/2 cup Spelt flour
  • 1 cup unbleached white flour
  • 1/4 cup Kamut (or barley, rye, sorghum, millet, buckwheat flour)
  • 1/2 cup Almond Oat flour (To make the Almond Oat flour. Use equal quantities of almonds and oats and blend until coarse flour, or use 1/2 cup almond flour/meal)
  • 1/4 cup ground raw sugar or other sugar finely ground (or add sweetener/stevia later while making pancake batter)
  • 2 Tablespoons flaxmeal
  • 2 Tablespoons cornstarch or arrowroot starch
  • 1 Tablespoon baking powder
  • 1/2 teaspoon baking soda
  • 1 teaspoon salt

For the Cinnamon Roll Pancakes: Makes 4-5 pancakes

  • 1 cup Regular Pancake Mix ((above) or use my Gluten-free Pancake Mix (see recipe notes for link))
  • 1/4 cup almond milk
  • 1/3 cup water (or more as needed)
  • 1/2 teaspoon lemon juice
  • 2 teaspoons oil (optional)
  • 1/2 teaspoon cinnamon powder

For the Cinnamon sugar filling

  • 1 Tablespoon oil or melted Earth balance
  • 1 Tablespoon Almond milk
  • 3 Tablespoon ground raw sugar or coconut sugar
  • 2 teaspoons cinnamon powder
  • pinch of salt
  • 1 teaspoon flour

Method

Multigrain pancake Mix

  1. Mix everything well with a whisk and store. Use Arrowroot starch to make corn-free.

Cinnamon Sugar filling

  1. Whisk everything well and refrigerate while you get the pancake mix ready.

Cinnamon Roll pancakes

  1. Add the lemon juice to 1/3 cup water. Add the almond milk, water, oil, cinnamon to the dry pancake mix. Mix until just combined and let sit for 2 minutes. If the mixture feels too thick(it is thicker than plain flour pancake mix), then add a tablespoon more water.
  2. Heat the pan on medium heat. Grease with a little oil. Once the pan is hot, pour ladle full (1/4 cup) of the pancake batter for each pancake. Spread the batter a bit with the ladle if needed. Let it cook for about half a minute till it starts to bubble on the edges. Make circles on top with the cinnamon sugar filling(using a spoon or the sandwich bag method). Do not make the swirls too close to the edge of the pancake. Cover the pan for a minute. Let it cook until bubbles form in the center(3-4 minutes). Flip the pancake and cook for another 2-3 minutes. Remove from the pan, stack and serve hot with maple syrup, a dollop of Earth balance or coconut cream drizzle.

Kiyaan Singh’s Kitchen Note

Keep this recipe as a working base: cook once as written, then adjust spice, texture, and serving style for your own table.