Vegan Cinnamon Roll Pancakes: Indulge in Plant-Based Bliss!
Delicious and fluffy vegan cinnamon roll pancakes that are perfect for brunch, offering a delightful blend of cinnamon and sweetness.
- Prep Time: 10 minutes
- Cook Time: 15 minutes
- Total Time: 25 minutes
- Yield: 4 servings 1x
- Category: Breakfast
- Method: Griddle
- Cuisine: American
- Diet: Vegan
Ingredients
Scale
- 1 cup all-purpose flour
- 1 tablespoon baking powder
- 1 tablespoon ground cinnamon
- 1/4 cup brown sugar
- 1 cup almond milk (or any plant-based milk)
- 2 tablespoons vegetable oil
- 1 teaspoon vanilla extract
- 1/4 cup vegan cream cheese (for frosting)
- 1 tablespoon maple syrup (for frosting)
Instructions
- In a large bowl, mix together the flour, baking powder, cinnamon, and brown sugar.
- In another bowl, whisk together the almond milk, vegetable oil, and vanilla extract.
- Combine the wet and dry ingredients, stirring until just mixed.
- Heat a non-stick skillet over medium heat and pour 1/4 cup of batter for each pancake.
- Cook until bubbles form on the surface, then flip and cook until golden brown.
- For the frosting, mix the vegan cream cheese and maple syrup until smooth.
- Serve pancakes warm, drizzled with the cream cheese frosting.
Notes
- For a gluten-free version, substitute all-purpose flour with a gluten-free flour blend.
- Adjust the sweetness by adding more or less brown sugar according to your taste.
- These pancakes can be stored in the refrigerator for up to 3 days.
Nutrition
- Serving Size: 2 pancakes
- Calories: 250
- Sugar: 10g
- Sodium: 200mg
- Fat: 8g
- Saturated Fat: 1g
- Unsaturated Fat: 7g
- Trans Fat: 0g
- Carbohydrates: 40g
- Fiber: 2g
- Protein: 4g
- Cholesterol: 0mg