Delivered the ultimate combination of two of the best breakfast foods; Rolls and cinnamon pancakes with that Cinnamon pankes recipe. The pancakes have never had such a good taste!
Crêpes and cinnamon rolls are two of my favorite food for breakfast since I remember. I love being creative with my breakfast, so I combined my two favorites of all time – to make cinnamon pancakes! They are delicious, vegans and super easy to do!
In this recipe, a mixture of cinnamon and sugar is swirling in the pancakes as they cook by creating the appearance and, of course, a taste of hot and soft cinnamon rolls. Watered by a frosting made from vegan cream cheese for the ultimate pancake experience.
Is you like these cinnamon pancakes, you can also like these Cinnamon rolls, Chocolate cinnamon rollsOr Chocolate chip cinnamon rollers.
Why you will love this cinnamon pancake recipe
- Perfect combination of flavor: There is no better breakfast for me than this one who has a taste for the wedding of pancakes and cinnamon buns.
- Easy to prepare: Do not worry, there are no complicated steps for making these pancakes, they meet as easy as any recipe for ordinary pancakes.
- Indulgent: Not only are these pancakes filled with a mixture of cinnamon sugar, but they are garnished with frosting of decadent and rich cream cheese.
Do you like pancakes? You have to try my Mini pancake cereals or some Matcha pancakes following!
Ingredients
Here is an overview of all the ingredients you need to gather to make this recipe. There are three main components – pancakes, whirlwind and frosting.
- Versatile flour: I like to use all use flour to make these cinnamon pancakes.
- Chemical yeast: The baking powder helps pancakes a light soft texture.
- Sugar: White granular sugar softens these pancakes, but you can also use coconut sugar. Using coconut sugar can cause slightly darker pancakes.
- Coconut oil: I used coconut oil founded and cooled. If you prefer not to have a slight coconut flavor, be sure to use unavored coconut oil.
- Coconut milk: You can use milk without dairy products, but canned coconut milk gives pancakes a really light and soft texture and makes pancakes and additional ice creamy and delicious.
- Vanilla: Vanilla extract adds even more sweetness.
- Vegan butter: Vegan butter gives the garnish a creamy texture.
- Coconut sugar: Coconut sugar gives a sweet and caramel flavor to this cinnamon garnish. You can also use the brown sugar.
- Cinnamon: Any type of ground cinnamon will work but I like Ceylon cinnamon for its hot and softer flavor.
- Vegan cream cheese: Be sure to use non-tasty vegan cream cheese. Garlic or onion will simply not work!
- Maple syrup: Use pure maple syrup to add a caramel -shaped softness.
See the recipe card below for the quantities of exact ingredients, nutritional information and detailed instructions for this cinnamon pancake recipe.
Variations
- Use cocoa instead of cinnamon: The whirling chocolate pancakes would be an excellent alternative to the whirling pancakes with cinnamon.
- Add raisins: Sprinkle raisins on top for more softness and texture.
- Sprinkle with chopped nuts: Pacans, nuts or almonds would all add more flavor and texture.
- Chocolate chips: For the ultimate combination of cinnamon and chocolate, stir the vegetable chocolate chips in the pancake dough.
How to make cinnamon pancakes
These soft cinnamon pancakes meet quickly and easily.
Step 1: Make the pancake mixture. Mix all the pancake ingredients and whip well.
Step 2: Make the ingredients filling the cinnamon. Whisk together the ingredients filling the cinnamon, transfer to a piping pocket and rotate a small hole at the bottom.
Step 3:: Cook the pancakes. Grease your pan, turn the heat to low and add about a quarter of a cup of dough dough to the pan for each pancake.
Step 4: pipe the cinnamon garnish. As soon as the pancake dough begins to cook in the pan, start whistling the whirlwind of cinnamon on it.
STEP 5: Close the lid so that the pancakes can cook. We will not return these pancakes while the sugar will burn, then close the lid and allow them to cook.
Step 6: Make the frosting. Mix all the ingredients of the frosting and whisk until smooth. Pour the cream cheese frosting on your pancakes and dig!
Suggestion service
This cinnamon pancake recipe goes well with everything. Here are some excellent examples:
Expert advice
- Make sure the pan is hot: You want the pancake dough to start cooking right away instead of sitting and absorbing the oil.
- Create a whirlwind: Press the piping bag slightly in the pancake while you create your whirlwind. This will create a little swirling tunnel for the garnish to sit.
- Store the remains: The remaining cinnamon pancakes will keep in the refrigerator for 3-4 days. If you want to freeze some to eat another day, freeze them by unit and freeze the frosting separately so that the pancakes do not become soggy.
- Butter at room temperature. Take out the vegan butter from the refrigerator before starting to prepare the pancakes so that it is easier to work with it.
Recipe FAQ
I did not do these pancakes with gluten -free flour, but you should be able to replace flour 1: 1.
These pancakes have the best fresh taste of the pan. If you want to take a step ahead, you can prepare all the different components and cook and freeze the pancakes when you want to eat them.
If you do not have hand pipes by hand, you can transfer the mixture to a plastic storage bag and cut the tip.
More delicious pancake recipes
Cinnamon pankes
Delivered the ultimate combination of two of the best breakfast foods; Rolls and cinnamon pancakes with that Cinnamon pankes recipe. The pancakes have never had such a good taste!
Equipment
stove
spatula
dam pocket
Mixing bowl
Mix spoons
Ingredients
Crepes
- 1 cup versatile flour 120g
- 2 teaspoon chemical
- 1 tablespoon sugar
- 1 tablespoon coconut oil
- 1 cup canned coconut milk You can use milk without dairy products, but canned coconut milk gives pancakes a really light and soft texture and makes them additional creamy and delicious.
- 1 teaspoon vanilla
- 1 dash salt
Cinnamon filling
- 3 tablespoon Vegetable butter
- ¼ cup coconut sugar
- 1 teaspoon terrestrial cinnamon
Icing
- ⅓ cup Vegetable cream cheese
- 2 tablespoon maple syrup
- 2 tablespoon coconut milk
Instructions
Start by making your pancake mixture by combining all the pancake ingredients and whisking them well.
Then whip the ingredients together filling the cinnamon. Transfer the garnish to a pipe pocket and run a small hole at the bottom.
Grease your stove and light the low heat. Add about ¼ cup of dough mouth to the pan for each pancake.
Immediately after adding the dough to the pan, start whistling the whirlwind of cinnamon on the top of the pancake.
Since the sugar burns very easily, we are not going to return these pancakes. Instead, cook them over low heat. Once you have covered the whirlwind with cinnamon, close the pan with a lid so that the pancakes can cook throughout.
Cook each pancake for 3 to 5 minutes over low heat, until it is completely cooked. You will get about 6 pancakes of this recipe.
To do the frosting, mix the cream cheese, maple syrup and coconut milk and whisk together.
Pour the cream cheese frosting on your pancakes and dig!
Notes
- Make sure the pan is hot: You want the pancake dough to start cooking right away instead of sitting and absorbing the oil.
- Create a whirlwind: Press the piping bag slightly in the pancake while you create your whirlwind. This will create a little swirling tunnel for the garnish to sit.
- Store the remains: The remaining cinnamon pancakes will keep in the refrigerator for 3-4 days. If you want to freeze some to eat another day, freeze them by unit and freeze the frosting separately so that the pancakes do not become soggy.
- Butter at room temperature. Take out the vegan butter from the refrigerator before starting to prepare the cinnamon pancakes so that it is easier to work with it.
Nutrition
Calories: 976kcalCarbohydrates: 98gProtein: 12gFat: 64gSaturated fats: 41gPolyunsaturated fat: 4gMonounsaturated fat: 7gTrans-fat: 0.1gSodium: 787MGPotassium: 475MGFiber: 7gSugar: 37gVitamin A: 805IUVitamin C: 4MGCalcium: 323MGIron: 6MG
