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 mins
Cook Time 15 minutes mins
Course Breakfast, Dessert, Main Course
Cuisine American
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
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