Fluffy and thick pancakes, with a cinnamon swirl filling, topped off with cream cheese frosting. I guarantee your house will be smelling like Cinnabon.
Pancakes are essential on the weekends for me and when I say these cinnamon roll pancakes left my house smelling like Cinnabon, I am not joking. This will for sure get you excited to wake up in the morning because we don’t love pancakes! It is essentially a buttermilk base but with cinnamon sugar swirled into the middle and topped off with cream cheese frosting.
Ingredients Needed for these Paleo Cinnamon Roll Pancakes
The base of the pancakes only requires 5 simple ingredients. If you are not feeling the cinnamon roll flavor, omit the coconut sugar, coconut oil, and cinnamon.
- Paleo flour– To keep this recipe paleo I am using paleo flour. I reccomend king arthur. A great substiution for paleo flour is all purpose flour.
- Non-dairy milk– My favorite non-dairy milk is almond milk but any milk will do.
- Egg– This helps with the fluffy texture. If you are vegan you can subsitute it with a flax egg or egg alterntive.
- Baking powder– This is our rising agent.
- Salt- To bring out all the flavors.
- Coconut sugar- The essential ingredient to make the cinnamon sugar mixture.
- Coconut oil- This is used to bind the coconut sugar and cinnamon together. You can substitute for butter or another oil of choice.
- Cinnamon
How to Make these Paleo Cinnamon Roll Pancakes
- Begin by making the pancake mix. Mix all your dry ingredients in a large mixing bowl.
- In a separate bowl mix all the wet ingredients. Slowly add the wet ingredients into the dry.
- Prepare the cinnamon filling in a separate bowl and scoop the filling into a piping bag or a Ziploc bag.
- Next, heat up your non-stick pan with any cooking spray or vegan butter on medium-low heat.
- Scoop 1/3 cup of pancake batter onto the pan. Then grab your piping bag or Ziploc bag with the cinnamon filling and begin making a spiral onto the pancake starting in the center. Cover the pan and let it sit for 2 minutes and flip!
- Repeat step 4 until you run out of batter and top it off with your favorite toppings!
Tips to make the perfect pancakes
- Use a measuring cup to scoop the batter into the pan. This will ensure that every pancake is the same size.
- Heat the skillet on medium-low to ensure that the pancakes do not burn.
- Cover the pancakes with a lid and only flip when bubbles start to form. This will allow the pancakes to cook all the way through and they will be fluffy.
- Let the batter sit for 10 minutes for it to thicken. You do not want a runny batter.
More Pancakes recipes you’ll LOVE
- Paleo Spinach Pancakes
- Maple Walnut Banana Waffles
- 3-Ingredient Waffles
- Vegan Blender Buttermilk Pancakes
- Pumpkin Protein Blender Pancakes
- Vegan Blender Apple Pie Pancakes
Paleo Cinnamon Roll Pancakes
Fluffy and thick pancakes, with a cinnamon swirl filling, topped off with cream cheese frosting. I gaurantee your house will be smelling like Cinnabon.
Ingredients
Pancake Mix
- 1 cup paleo flour
- 1 cup non-dairy milk
- 1 egg
- 2 tsp baking powder
- ½ tsp salt
Cinnamon filling
- 2 tbsp coconut sugar
- 4 tbsp coconut oil
- 1 tsp cinnamon
Instructions
- Begin by making the pancake mix. Mix all your dry ingredients in a large mixing bowl.
- In a separate bowl mix all the wet ingredients. Slowly add the wet ingredients into the dry.
- Prepare the cinnamon filling in a separate bowl and scoop the filling into a piping bag or a Ziploc bag.
- Next, heat up your non-stick pan with any cooking spray or vegan butter on medium-low heat.
- Scoop 1/3 cup of pancake batter onto the pan. Then grab your piping bag or Ziploc bag with the cinnamon filling and begin making a spiral onto the pancake starting in the center. Cover the pan and let it sit for 2 minutes and flip!
- Repeat step 4 until you run out of batter and top it off with your favorite toppings!
