Combine cinnamon rolls and fluffy pancakes into the ultimate breakfast treat
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  • 1 cup all-purpose flour
  • 12 teaspoons baking powder
  • 11/2 teaspoon sea salt
  • 11 cup almond milk
  • 12 tablespoons maple syrup
  • 13 tablespoons vegan margarine, or refined coconut oil, at room temperature
  • 15 tablespoons light brown sugar
  • 12 teaspoons ground cinnamon
  • 1 Vegetable oil, for greasing
  • 12 cups powdered sugar
  • 11/4 cup waterPreparation 1. In a large bowl, whisk together the flour, baking powder and salt. 2. In a small bowl or measuring cup, whisk together the almond milk and maple syrup. 3. Add the wet ingredient to the dry and whisk to combine. Do not overmix. 4. 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. 5. Lightly grease a large nonstick skillet or griddle and heat over medium heat. When the pan shimmers, measure out 1/4 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. 6. When small bubbles appear in the center of the pancakes, after about 4 minutes, flip. 7. 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. 8. In a small bowl, combine the powdered sugar and water and whisk until smooth. 9. Drizzle the pancakes with the glaze and serve. Related video Closed Captioning ON OFF apply | reset x Text Display Background Enhancements font
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  • A sweet breakfast: Chloe Coscarelli makes cinnamon roll pancakes and more Play Video - 5:31



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