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
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.