Description

Delight in these easy-to-make Cinnamon Swirl Pancakes that combine the comforting flavors of cinnamon rolls with the convenience of fluffy pancakes. Made with gluten-free flours and dairy-free options, they are perfect for a wholesome breakfast or brunch. The cinnamon swirl and creamy glaze add a sweet, indulgent touch without refined sugars, making this recipe both delicious and nourishing.

Ingredients

Scale

Cinnamon Swirl

2 tablespoons almond butter
2-3 tablespoons maple syrup
1 1/2 teaspoons cinnamon

Pancakes

1 egg
1/4 cup apple sauce
2 tablespoons maple syrup
2/3 cup milk of choice (almond milk recommended)
1 teaspoon vanilla extract
3/4 cup oat flour
3/4 cup gluten-free all-purpose baking flour (or regular flour)
2 teaspoons baking powder
1/4 teaspoon salt
1/4 teaspoon 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

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Instructions

Prepare the cinnamon swirl mixture: Whisk together the almond butter, 2-3 tablespoons maple syrup (adjust for desired consistency), and 1 1/2 teaspoons cinnamon until smooth. Set aside. You can transfer this mixture into a squeeze bottle or a ziplock bag with a small corner cut off for easy swirling.
Mix the pancake wet ingredients: In a large bowl, whisk together the egg, apple sauce, 2 tablespoons maple syrup, milk of choice, and vanilla extract until well combined.
Add dry ingredients: To the wet mixture, whisk in the oat flour, gluten-free all-purpose flour, baking powder, salt, and cinnamon until just combined to form the batter.
Heat the skillet: Place a large non-stick skillet over medium-low heat and let it warm up thoroughly.
Cook pancakes: Using a 1/4 or 1/3 cup measuring cup, scoop the batter onto the skillet and gently smooth the tops. Immediately swirl on the cinnamon mixture in a spiral pattern over each pancake.
Flip pancakes: Cook the pancakes for about 2 minutes until bubbles form on the surface and the edges look set, then carefully flip and cook for another 1-2 minutes until golden and cooked through.
Repeat cooking: Transfer cooked pancakes to a wire rack and continue cooking the remaining batter the same way, until all pancakes are done. This recipe yields about 6 small to medium pancakes.
Prepare the glaze: In a bowl, whisk together the cream cheese, milk, vanilla extract, and powdered sugar until smooth and creamy.
Serve: Drizzle the glaze over the warm pancakes and enjoy immediately for a decadent breakfast treat.

Notes

These pancakes are made in one bowl and combine gluten-free flours for fluffy texture.
They are vegan-friendly if using plant-based milk, egg substitute, and dairy-free cream cheese.
The cinnamon swirl can be adjusted in sweetness and thickness depending on almond butter consistency.
This recipe avoids refined sugar by using maple syrup and powdered sugar alternatives.
Perfect for meal prep breakfast as pancakes can be stored and reheated.

Nutrition

Serving Size: 2 pancakes
Calories: 404 kcal
Sugar: 14 g
Sodium: 250 mg
Fat: 12 g
Saturated Fat: 3 g
Unsaturated Fat: 8 g
Trans Fat: 0 g
Carbohydrates: 56 g
Fiber: 7 g
Protein: 12 g
Cholesterol: 40 mg