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Vegan Cinnamon Roll Pancakes: Indulge in Plant-Based Bliss!

Vegan Cinnamon Roll Pancakes | Brunch-Worthy & Plant-Based

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Delicious and fluffy vegan cinnamon roll pancakes that are perfect for brunch, offering a delightful blend of cinnamon and sweetness.

Ingredients

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  • 1 cup all-purpose flour
  • 1 tablespoon baking powder
  • 1 tablespoon ground cinnamon
  • 1/4 cup brown sugar
  • 1 cup almond milk (or any plant-based milk)
  • 2 tablespoons vegetable oil
  • 1 teaspoon vanilla extract
  • 1/4 cup vegan cream cheese (for frosting)
  • 1 tablespoon maple syrup (for frosting)

Instructions

  1. In a large bowl, mix together the flour, baking powder, cinnamon, and brown sugar.
  2. In another bowl, whisk together the almond milk, vegetable oil, and vanilla extract.
  3. Combine the wet and dry ingredients, stirring until just mixed.
  4. Heat a non-stick skillet over medium heat and pour 1/4 cup of batter for each pancake.
  5. Cook until bubbles form on the surface, then flip and cook until golden brown.
  6. For the frosting, mix the vegan cream cheese and maple syrup until smooth.
  7. Serve pancakes warm, drizzled with the cream cheese frosting.

Notes

  • For a gluten-free version, substitute all-purpose flour with a gluten-free flour blend.
  • Adjust the sweetness by adding more or less brown sugar according to your taste.
  • These pancakes can be stored in the refrigerator for up to 3 days.