Cinnamon Roll Pancakes (Gluten-free)

Gluten-free cinnamon roll pancakes are here right in time for the weekend! These delicious oat flour pancakes have a cinnamon swirl center, and are topped with a light drizzle of icing. Just like the real deal.

These pancakes are definitely more of a dessert style pancake. They can even be served with your favorite fruit instead of icing for more of a balanced breakfast 🙂

Cinnamon rolls have been on my to-do list for so long. While I haven’t yet perfected a recipe for the classic rolls, I did the next best thing- turned them into breakfast.

These cinnamon roll pancakes come together in 30 minutes! They’re such a delicious way to switch up your breakfast routine. Plus, you only need 10 simple ingredients!

How to make gluten-free cinnamon roll pancakes

These pancakes come together in 3 easy steps:

1. Prepare the batter– to make the pancake batter, combine oat flour, plant-based milk, eggs, applesauce, vanilla extract, baking powder + soda, cinnamon and salt until a batter forms
2. Prepare the cinnamon swirl mixture– to make the cinnamon swirl center, you’ll need vegan butter, cinnamon, and a little coconut sugar
3. Cook your pancakes– once both mixtures are formed, the pancakes are ready to be cooked on a heated skillet. While they’re on the stove, spoon in your cinnamon sugar mixture and swirl it around into the pancake

Serve them with a simple sugar icing, or your favorite fruit!

I love using oat flour in most of my recipes because it gives things a naturally nutty taste, while the whole-grains really help keep you satisfied.

Buying pre-made oat flour is key for its finer texture, but you can blend rolled oats in your blender to quickly make your own.

Other flours that would work well in this batter are all-purpose, spelt flour, or a gluten-free 1:1 baking flour– just make sure it has xanthan gum.

This pancake recipe is going to be a new staple! I can’t wait for you guys to try it.

Other breakfast ideas:

Lemon Yogurt Pancakes

Easy Shakshuka with Feta

Oat Flour Chocolate Chip Waffles

Cinnamon Roll Pancakes (Gluten-free)

4 from 4 votes

Course: Breakfast, Dessert

Servings

10

pancakes

Prep time

10

minutes

Cooking time

20

minutes

Total time

30

minutes

NOTES:
The pancake batter would make for a great base for any flavored pancake, so feel free to toss in some blueberries or chocolate chips to switch up the flavors!

Ingredients

• 1 1/2 cups oat flour

• 1 large egg

• 1 cup plant-based milk

• 1/2 cup applesauce

• 1/2 tsp cinnamon

• 1 tsp vanilla extract

• 1 tsp baking powder

• 1/2 tsp baking soda

• 1/4 tsp salt

• Vegan butter to grease your pan

• Cinnamon Swirl

• 2 tbsp plant-based butter, melted

• 1/4 cup coconut sugar

• 1/2 tbsp cinnamon

• Optional Sugar Icing

• 1/4 cup powdered sugar

• 1/4-1/2 tsp of water

Directions

• In a large bowl, whisk together the egg, milk, applesauce, vanilla, and cinnamon.
• Add in the oat flour, baking powder, baking soda and salt. Whisk together to form the batter.
• Heat a large skillet over medium heat for 1-2 minutes. Once hot, grease with butter and lower to a medium/low flame.
• Pour 1/4 cup of batter into the pan- I usually cook 3 at a time but this will depend on the size of your pan. Drizzle some of the cinnamon swirl mixture (about 1 tsp) on top of each pancake while its on the fire, and swirl it around with a toothpick. Flip your pancakes after 2 minutes, and cook the other side for an additional 1 minute. Repeat with remaining batter, making sure to grease your pan between each batch.
• Serve fresh with your choice of pure maple syrup or sugar icing! They’re delicious even without the added sugar on top
• Leftovers can be stored in the fridge for up to 5 days, or frozen for 2-3 months. Reheat in the microwave or in the oven.

Did you make this recipe?

Tag @somethingnutritious on Instagram- I’d love to see your creations!