Fluffy, Sweet, and Warmly Spiced
These vegan cinnamon roll pancakes blend the cozy sweetness of a classic cinnamon bun with the soft fluffiness of a warm breakfast stack. Each bite melts in your mouth thanks to mashed banana, cinnamon, and a silky dairy-free glaze that drips down the sides like pure comfort. This recipe is perfect for slow mornings, weekend brunches, or anytime you crave something sweet yet nourishing. The aroma of cinnamon fills your kitchen in minutes, and the batter comes together effortlessly — ideal for busy mornings or relaxed family breakfasts. A plant-based treat that feels nostalgic, indulgent, and beautifully simple.
PrintVegan Cinnamon Roll Pancakes
Fluffy vegan cinnamon roll pancakes with warm spice and creamy glaze.
Ingredients
1 cup flour
1 tbsp baking powder
1 tsp cinnamon
1 tbsp sugar
1 cup almond milk
1 banana, mashed
2 tbsp coconut oil
1 tsp vanilla
Pinch of salt
Cinnamon swirl: 2 tbsp coconut oil, 2 tbsp brown sugar, 1 tsp cinnamon
Glaze: 1/2 cup powdered sugar, 1 tbsp almond milk, 1/2 tsp vanilla
Instructions
1. Mix dry ingredients.
2. Mash banana and mix with almond milk, oil, and vanilla.
3. Combine wet and dry mixtures.
4. Prepare cinnamon swirl mixture.
5. Cook pancakes with swirl on medium heat.
6. Flip after bubbles form.
7. Mix glaze and drizzle on top.
Notes
Store for 2 days in fridge.
Use oat milk for creamier texture.
Top with nuts for crunch.
Preparation Time
Preparation: 10 minutes
Cooking: 15 minutes
Total Time: 25 minutes
Servings: 4 people
Ingredients
Pancakes
1 cup all-purpose flour
1 tbsp baking powder
1 tsp cinnamon
1 tbsp sugar or maple sugar
1 cup almond milk
1 ripe banana, mashed
2 tbsp melted coconut oil
1 tsp vanilla extract
Pinch of salt
Cinnamon Swirl
2 tbsp coconut oil, melted
2 tbsp brown sugar
1 tsp cinnamon
Vegan Glaze
½ cup powdered sugar
1 tbsp almond milk
½ tsp vanilla extract
Required Utensils
This recipe doesn’t require any fancy equipment — just a few basic utensils for easy, stress-free cooking.
Large mixing bowl
Whisk
Measuring cups and spoons
Non-stick pan or griddle
Spatula
Small bowl for glaze
Preparation Steps (Beginner-Friendly)
- Whisk the flour, baking powder, cinnamon, sugar, and salt in a large bowl for 1 minute until well mixed.
- In another bowl, mash the banana until smooth, then add the almond milk, vanilla, and melted coconut oil. Mix until creamy. 🍌
- Pour the wet mixture into the dry ingredients and whisk gently for 20–30 seconds. The batter should look smooth and slightly thick.
- In a small bowl, stir the coconut oil, brown sugar, and cinnamon to create the swirl mixture.
- Heat a non-stick pan over medium heat. Pour ¼ cup batter into the pan.
- Add a small drizzle of the cinnamon swirl on top and use a toothpick to create a gentle spiral. Cook 2 minutes until bubbles form.
- Flip and cook 1 more minute until golden and fluffy. Repeat with remaining batter. 🥞
- Whisk powdered sugar, almond milk, and vanilla to create the glaze. Drizzle over warm pancakes and serve immediately. ✨
Chef’s Tips
Store leftovers in the fridge for up to 2 days and reheat in a pan.
Use oat milk for even richer flavor.
Add chopped pecans or walnuts on top for extra crunch.
Create mini silver-dollar pancakes for a fun brunch platter.
Nutrition Information
Serving: 1
Calories: 260 kcal
Protein: 4 g
Carbs: 38 g
Fat: 9 g
Fiber: 2 g
Sugar: 12 g
Note: These values are estimated using online tools and may vary depending on the ingredients used. Consult a nutritionist for precise guidance.