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In August when my parents were visiting, I wanted to make some lemony blueberry pancakes for them. I tried a few recipes for the mix online with varied and not good enough results. So I made my own mix with Spelt, Rye/barley/kamut, flaxmeal and almond flour.
What did I make with the mix… Cinnamon Roll Pancakes! My baked Cinnamon rolls are gorgeous, delicious, tried and tested too, but I dont have the time to bake the rolls on weekday mornings. So as well use the cinnamony goodness in pancakes. Make a thick cinnamon sugar filling mixture and pipe it onto the pancakes. Dont worry if those circles are not pretty. Mine aren’t either, since I used a spoon to make them instead of a ziplock baggie. They all taste awesome! Top with maple or coconut cream.
Plain pancakes below.. Fluffy!
Surprisingly I have very few pancakes recipes on the blog. I make more French Toasts than pancakes. Though the recipes of both are easily interchangeable.
For Cinnamon roll French Toasts, make a thinner batter with the pancake mix. Make swirls with the filling on one side, pan fry and serve. yum.
More pancakes from the blog…
Tiramisu pancakes
Samoa French Toasts and Molten Chocolate French Toasts
Tiramisu French toasts
Coconut Crusted Baked French Toasts
Savory Chickpea Flour Pancakes with Cauliflower and Mushrooms
Steps:
Mix all the ingredients of the pancake mix and keep in an airtight container.
Take a cup of the mix, add the wet ingredients and cinnamon.
Drop ladle full of the batter and after about a minute, make circles with the cinnamon sugar mixture.
Flip, cook the other side.
Stack and Serve hot topped with maple syrup and a dollop of Earth balance.
Vegan Cinnamon Roll Pancakes!
Cinnamon Roll Pancakes
Ingredients
For the Multi-grain Pancake mix: Makes about 3 servings of 4-5 pancakes
- 1/2 cup Spelt flour
- 1 cup unbleached white flour
- 1/4 cup Kamut, or barley, rye, sorghum, millet, buckwheat flour
- 1/2 cup Almond Oat flour, To make the Almond Oat flour. Use equal quantities of almonds and oats and blend until coarse flour, or use 1/2 cup almond flour/meal
- 1/4 cup ground raw sugar or other sugar finely ground, or add sweetener/stevia later while making pancake batter
- 2 Tablespoons flaxmeal
- 2 Tablespoons cornstarch or arrowroot starch
- 1 Tablespoon baking powder
- 1/2 teaspoon baking soda
- 1 teaspoon salt
For the Cinnamon Roll Pancakes: Makes 4-5 pancakes
- 1 cup Regular Pancake Mix, (above) or use my Gluten-free Pancake Mix (see recipe notes for link)
- 1/4 cup almond milk
- 1/3 cup water, or more as needed
- 1/2 teaspoon lemon juice
- 2 teaspoons oil, optional
- 1/2 teaspoon cinnamon powder
For the Cinnamon sugar filling
- 1 Tablespoon oil or melted Earth balance
- 1 Tablespoon Almond milk
- 3 Tablespoon ground raw sugar or coconut sugar
- 2 teaspoons cinnamon powder
- pinch of salt
- 1 teaspoon flour
Instructions
Multigrain pancake Mix
- Mix everything well with a whisk and store. Use Arrowroot starch to make corn-free.
Cinnamon Sugar filling
- Whisk everything well and refrigerate while you get the pancake mix ready.
Cinnamon Roll pancakes
- Add the lemon juice to 1/3 cup water. Add the almond milk, water, oil, cinnamon to the dry pancake mix. Mix until just combined and let sit for 2 minutes. If the mixture feels too thick(it is thicker than plain flour pancake mix), then add a tablespoon more water.
- Heat the pan on medium heat. Grease with a little oil. Once the pan is hot, pour ladle full (1/4 cup) of the pancake batter for each pancake. Spread the batter a bit with the ladle if needed. Let it cook for about half a minute till it starts to bubble on the edges. Make circles on top with the cinnamon sugar filling(using a spoon or the sandwich bag method). Do not make the swirls too close to the edge of the pancake. Cover the pan for a minute. Let it cook until bubbles form in the center(3-4 minutes). Flip the pancake and cook for another 2-3 minutes. Remove from the pan, stack and serve hot with maple syrup, a dollop of Earth balance or coconut cream drizzle.
Notes
Nutrition
Nutrition information is automatically calculated, so should only be used as an approximation.
I make these all the time, sooo delicious! I love them with some chopped walnuts or pecans, shredded coconut or apple 🙂
Another delicious recipe from Richa! Perfect for weekend mornings. I use 1:1 sugar and cinnamon for the filling, add chopped walnuts, and top with coconut whipped topping. Tastes just like a cinnamon bun! The pancake mix is really nice as well, I use it for any pancake I make.
Loved these mixed grain pancakes, surprisingly fluffy. I used buckwheat, all purpose flour, corn meal, and almond meal because that’s what I had on hand. I didn’t add the cinnamon swirl because I am hooked on the boozy marmalade from your orange cake😄. It was so good on these pancakes with toasted walnuts!
Hi Richa! I have just made the pancake mix and the cinnamon sugar filling, so that I can bake these tomorrow morning. I was wondering if I could also make the milk/water/lemon juice mix in advance. I was guessing no, because of the acid in it, but I just wanted to check with you! 😉
yes, that acts as buttermilk and it will loose the acidity as it sits. so keep it fresh.