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:
- 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
- Prepare the cinnamon swirl mixture– to make the cinnamon swirl center, you’ll need vegan butter, cinnamon, and a little coconut sugar
- 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.