Description
Delight in these fluffy Cinnamon Swirl Pancakes that capture the classic cinnamon roll flavor with minimal effort. Made with gluten-free flours, almond milk, and a luscious cinnamon swirl topped with a creamy glaze, these pancakes are vegan-friendly, refined sugar-free, and perfect for a quick, wholesome breakfast or meal prep.
Ingredients
Scale
Pancakes
- 1 egg
- 1/4 cup apple sauce
- 2 tablespoons maple syrup
- 2/3 cup almond milk (or milk of choice)
- 1 teaspoon vanilla extract
- 3/4 cup oat flour
- 3/4 cup gluten free all purpose baking flour (can substitute regular flour)
- 2 teaspoons baking powder
- 1/4 teaspoon salt
- 1/4 teaspoon cinnamon
Cinnamon Swirl
- 2 tablespoons almond butter
- 2-3 tablespoons maple syrup
- 1 1/2 teaspoons cinnamon
Glaze
- 4 ounces room temperature plain cream cheese (dairy free or regular)
- 2 tablespoons milk
- 1/2 teaspoon vanilla extract
- 1/2 cup powdered sugar
Instructions
- Prepare the Cinnamon Swirl: In a small bowl, whisk together almond butter, maple syrup, and cinnamon until smooth. Adjust maple syrup quantity to achieve a swirlable consistency. Transfer to a squeeze bottle or a ziplock bag with a small corner cut off for easy swirling.
- Mix Wet Ingredients: In a large bowl, whisk together the egg, apple sauce, maple syrup, almond milk, and vanilla extract until well combined.
- Add Dry Ingredients: To the wet mixture, whisk in oat flour, gluten free all purpose flour, baking powder, salt, and cinnamon until a smooth batter forms without lumps.
- Heat Skillet: Place a non-stick skillet over medium-low heat and allow it to warm up properly.
- Scoop and Cook Pancakes: Using a 1/4 or 1/3 cup measure, pour batter onto the skillet and gently smooth the top. Using the squeeze bottle or ziplock bag, swirl the cinnamon mixture over the batter.
- Cook Pancakes: Cook for about 2 minutes until bubbles start forming and edges look set, then carefully flip and cook an additional 1-2 minutes until golden and cooked through.
- Repeat: Transfer cooked pancakes to a wire rack to cool slightly while repeating the process with remaining batter. Yield should be approximately 6 small to medium pancakes.
- Make Glaze and Serve: In a bowl, whisk cream cheese, milk, vanilla extract, and powdered sugar until smooth and creamy. Drizzle the glaze generously over the warm pancakes and enjoy immediately.
Notes
- These pancakes are gluten free, vegan-friendly (if using vegan cream cheese and egg substitute), and free of refined sugars.
- Adjust maple syrup in the cinnamon swirl to control sweetness and consistency.
- Use a non-stick skillet on medium-low heat to prevent burning and ensure even cooking.
- Pancakes can be stored in the fridge and reheated gently for meal prep convenience.
- To make fully vegan, substitute the egg with a flax or chia egg and use vegan cream cheese.
Nutrition
- Serving Size: 2 pancakes
- Calories: 404 kcal
- Sugar: 14 g
- Sodium: 280 mg
- Fat: 12 g
- Saturated Fat: 3 g
- Unsaturated Fat: 7 g
- Trans Fat: 0 g
- Carbohydrates: 56 g
- Fiber: 7 g
- Protein: 12 g
- Cholesterol: 55 mg
