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Sweet Stacks: Make These Cinnamon Roll Pancakes

pancakes (3)
Chloe Coscarelli•

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
No Ratings
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Prep Time
15
minutes
Cook Time
20
minutes
Servings
2
pancakes (3)
Total time: 35 minutes
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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