Are you ready to find out how to make any pancakes taste like a cinnamon roll? This recipe is so insanely easy, you might just start wanting to make pancakes more, just so you can make them. You can certainly make the pancakes from scratch, but we make them using the King Arthur Gluten Free Pancake Mix. Also, did you know you can replace 1 tsp of apple cider vinegar for 1 egg in any pancake recipe? They turn out equally as good and instantly turns your breakfast into a vegan delight. The recipe I adapted this from includes adding an icing drizzle to the pancakes, but we enjoyed without.
Cinnamon Roll Pancakes
recipe adapted from Chloe Flavor
Your favorite pancake mix (gluten free or traditional)
3 tbsp vegan margarine
5 tbsp light brown sugar
2 tsp ground cinnamon
2 cups confectioners’ sugar
1/4 cup water
In a large bowl, make the pancake batter according to instructions on box. Set aside for batter to thicken (if making the King Arthur GF Pancake Mix).
In a small bowl, mix together the margarine, brown sugar, and cinnamon. (A fork works well for this). Transfer to a pastry bag or plastic zip top bag and snip off one corner.
Lightly grease a large nonstick skillet or griddle and heat over medium heat. When pan is warmed, measure out 1-2 tbsp of batter for each pancake. 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, flip. Cook other side for about 1 minute more. Repeat with remaining batter, adding more oil or vegan margarine to the skillet between batches as needed.
GLAZE: In a small bowl, combine the confectioners’ sugar and water and whisk until smooth.
Drizzle the pancakes with glaze and serve (or enjoy without the glaze).