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Vegan & Gluten-free Cinnamon Roll Pancakes

{V, GF, DF}
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Prep Time 10 minutes
Cook Time 10 minutes
Total Time 20 minutes
Servings: 8 pancakes
Course: Breakfast
Ingredients Method

Ingredients
  

  • Pancakes:
  • 1 1/4 cup gluten-free flour
  • 2 tbsp sugar
  • 2 tsp baking powder
  • 1/2 tsp salt
  • 1 cup oat milk - or your favorite non-dairy milk
  • 1/4 cup water
  • 1 tbsp vegan butter melted or use vegetable oil
  • Cinnamon filling:
  • 1/2 cup vegan butter 1 stick, melted
  • 1 cup brown sugar
  • 2 tbsp cinnamon
  • Cream cheese icing optional:
  • 4 tbsp vegan butter softened
  • 2 oz vegan cream cheese
  • 1 1/4 cup powdered sugar
  • 1 tsp vanilla extract

Method
 

  1. In a medium bowl add flour, sugar, baking powder and salt. Add in oat milk, water and vegetable oil. Mix until just blended.
  2. For cinnamon filling melt butter and add to a bowl with brown sugar and cinnamon. Mix.
  3. Heat a skillet over high heat and grease with cooking spray or vegan butter.
  4. Drop batter by large spoonfuls onto the griddle and immediately add little drops or swirls of your cinnamon filling. Cook until bubbles form and edges are dry, flip and cook until browned. Repeat with remaining batter.
  5. Optional step: While pancakes are cooking make the vegan cream cheese icing by combining softened vegan butter, vegan cream cheese, powdered sugar and vanilla extract in a mixing bowl and beat until a frosting forms.
  6. Top pancakes with maple syrup and butter or cream cheese icing. ENJOY :)