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Cinnamon Roll Pancakes With Chloe Coscarelli

by Rachel Gaewski • featured in 7 Fall Cinnamon Breakfasts


for 2 servings

  • 1 cup
    all-purpose flour (125 g)
  • 2 teaspoons
    baking powder
  • ½ teaspoon
    sea salt
  • 1 cup
    almond milk (240 mL)
  • 2 tablespoons
    maple syrup
  • 3 tablespoons
    vegan margarine, or refined coconut oil, at room temperature
  • 5 tablespoons
    light brown sugar
  • 2 teaspoons
    ground cinnamon
  • vegetable oil, for greasing


  • 2 cups
    confectioners sugar (240 g)
  • ¼ cup
    water (60 mL)



Under 30 min

  1. In a large bowl, whisk together the flour, baking powder, and salt. In a small bowl or measuring cup, whisk together the almond milk and maple syrup.
  2. Add the wet ingredient to the dry and whisk to combine. Do not overmix.
  3. In a small bowl, mix together the margarine, brown sugar, and cinnamon. Transfer to a pastry bag or plastic zip-top bag and snip off one corner.
  4. Lightly grease a large nonstick skillet or griddle and heat over medium heat. When the pan shimmers, measure out ¼ cup (35 g) of the batter (or eyeball it) and pour it onto the skillet. Pipe a circular swirl of the cinnamon mixture into the batter. Repeat to fill the skillet.
  5. When small bubbles appear in the center of the pancakes, after about 4 minutes, flip.
  6. Cook on the other side for about 1 minute more, until lightly browned and cooked through. Repeat with the remaining batter, adding more oil to the skillet between batches as needed.
  7. In a small bowl, combine the confectioners’ sugar and water and whisk until smooth.
  8. Drizzle the pancakes with the glaze and serve.
  9. Enjoy!




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