Name: Cinnamon Roll Pancakes
Prep time: 20 min
Cook time: 30 min
Total time: 50 min
Yield: 4
Cuisine: American
Ingredients: 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; 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; 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

Sweet, inviting, and made for sharing, Cinnamon Roll Pancakes is a vegan, vegetarian American breakfast made with Spelt flour, unbleached white flour, and Kamut in about 50 minutes. The recipe lays out the ingredients and each cooking step clearly, so you can adjust seasoning, texture, and serving size for your own kitchen.

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

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

Cinnamon Sugar filling

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

Cinnamon Roll pancakes

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.
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.