Sweet Stacks: Make These Cinnamon Roll Pancakes

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Nobody wants to be left out of the epic weekend treat that is cinnamon roll pancakes, so vegan hotspot by CHLOE whipped up their own "everyone-friendly" version. Reminiscent of the beloved confection for which they're named, by CHLOE's cinnamon bun pancakes are simply divine. Whether you're avoiding animal products, have a dairy allergy or simply love almond milk (we know we do), don't let the weekend pass you buy without a sweet, fluffy stack of goodness.

My mom makes the best cinnamon rolls in the world. I make amazing pancakes. We have joined forces and together, we present: Cinnamon Roll Pancakes! Take one bite of this vegan brunch hybrid and you'll never need to wait in line for a Cronut again.

Reprinted with permission from Chloe Flavor: Saucy, Crispy, Spicy, Vegan

Sweet Stacks: Make These Cinnamon Roll Pancakes
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Nobody wants to be left out of the epic weekend treat that is cinnamon roll pancakes, so vegan hotspot by CHLOE made an "everyone-friendly" version.
Prep Time
15
minutes
Cook Time
20
minutes
Servings
0
servings
Ingredients
  • 1 cup all-purpose flour
  • 2 teaspoons baking powder
  • 1/2 teaspoon sea salt
  • 1 cup almond milk
  • 2 tablespoons pure maple syrup
  • 3 tablespoons vegan margarine or refined coconut oil
  • 5 tablespoons light brown sugar
  • 2 teaspoons ground cinnamon
  • vegetable oil
  • 2 cups confectioners' sugar
  • 1/4 cup water
Directions
  1. In a large bowl, whisk together the flour, baking powder, and salt. In a small bowl, whisk together the almond milk and maple syrup. Add the wet ingredients to the dry and whisk to combine. Do not overmix.
  2. 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.
  3. Lightly grease a large nonstick skillet or griddle and heat over medium heat. When the pan shimmers, measure out ¼ cup 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. When small bubbles appear in the center of the pancakes, after about 4 minutes, flip. 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.
  4. Meanwhile, make the glaze: in a small bowl, combine the confectioners’ sugar and water and whisk until smooth.
  5. Drizzle the pancakes with the glaze and serve.
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