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Gluten Free and Vegan Cinnamon Roll Pancakes

Pancakes are everyones favorite weekend breakfast. My favorite pancakes in the world are the limited edition Cinn-a-Stack pancakes from IHOP. I get so sad when they disappear off the menu. The cinnamon topping is so tasty and I could probably eat it separately in a bowl. For the purposes of the recipe I put it in a squirt bottle to get that signature swirl, but honestly you could just spread it over a cooked pancake with the back of a spoon to double down on that lovely velvety, sticky, sweet cinnamon flavor.

Method

The methodology is the same as regular pancakes. The kicker is that I make it with gluten free following a base recipe from here. Mix the cinnamon layer in a separate bowl, and the powdered sugar glaze separately as well.

For the pancakes themselves mix the wet ingredients in a measuring cup and place in the fridge for 15-20 minutes. Mix with dry ingredients to form a thick batter. If you want to thin it out slightly add some additional non-dairy milk. On a hot griddle place about 1/3-1/2 cup of batter, add a swirl of cinnamon swirl, then flip after 1-2 minutes or so. Top with additional cinnamon topping and a spoon of the powdered sugar glaze.

Gluten Free and Vegan Cinnamon Roll Pancakes

Pancakes are everyones favorite weekend breakfast. My favorite pancakes in the world are the limited edition Cinn-a-Stack pancakes from IHOP. I get so sad when they disappear off the menu. The cinnamon topping is so tasty and I could probably eat it separately in a bowl. For the purposes of the recipe I put it in a squirt bottle to get that signature swirl, but honestly you could just spread it over a cooked pancake with the back of a spoon to double down on that lovely velvety, sticky, sweet cinnamon flavor.
Prep Time 20 minutes
Cook Time 15 minutes
Course Breakfast, Dessert, Main Course
Cuisine American
Servings 2 people

Ingredients
  

Pancake Batter

  • 1 cup all-purpose gluten-free flour
  • 1 cup oat milk
  • 2 tablespoons granulated sugar
  • 2 tablespoons vegetable oil
  • 1 tablespoon gluten-free baking powder
  • 1 tablesppon Flaxseed
  • 1 teaspoon cinnamon
  • 1 teaspoon ground nutmeg
  • 1/2 teaspoon ground clove
  • 1 teaspoon pure vanilla extract
  • ¼ teaspoon xanthan gum leave out if your flour blend already has it
  • ¼ teaspoons salt

Cinnamon Swirl

  • 1/2 cup melted vegan butter
  • 1/2 cup brown sugar
  • 1 tablespoon cinnamon

Icing

  • 1/2 cup powdered sugar
  • 1 tablespoon almond milk
  • 1/2 teaspoon vanilla extract

Instructions
 

  • In a saucepan on medium heat melt down 1 stick of vegan butter. Add in brown sugar and cinnamon. Cool completely and optionally pour into a squirt bottle.
  • For the icing, whisk together all of the ingredients in a small bowl.
  • Combine flaxseed, dairy free milk, oil and vanilla and refrigerate for 15 minutes
  • Combine all dry ingredients plus the sugar in a mixing bowl and whisk together
  • Combine wet and dry ingredients into a thick batter. On a hot skillet add 1/3-1/2 cup of batter. Add a quick swirl of cinnamon topping. Flip after 1-2 minutes. Top cooked pancakes with additional cinnamon topping and powdered sugar glaze.
Keyword breakfast, gluten free, pancakes, vegan