These thick and fluffy cinnamon roll pancakes make a healthy and delicious breakfast. Made without flour and eggs, they come together in minutes!
Thick and fluffy pancakes that taste like a cinnamon roll BUT are still healthy?
This is not an oxymoron! These cinnamon roll pancakes are made without eggs or flour but full of delicious cinnamon flavor and features a healthy glaze!
Table of Contents
Why you’ll love these cinnamon roll pancakes
As a family who loves cinnamon rolls and pancakes for breakfast, this recipe is a healthy way to combine the two without compromising on flavor or texture.
- No flour. Like our banana pancakes, these are made with rolled oats and don’t contain any flour or gluten.
- No eggs. Unlike most pancake recipes, there are no eggs in these. The baking powder and vinegar give the pancakes a good lift, while the oats give them structure.
- Freezer-friendly. If you are always short of time to make breakfast, make a big batch of these pancakes and freeze them for later.
- Rolled oats. Also known as old fashioned oats. Quick oats will work, but the pancakes won’t be as thick or fluffy. Avoid using steel cut oats as these do not blend down well and will yield gritty pancakes.
- Milk. Use any milk of your choice. Use plant-based milk to keep this recipe vegan.
- Applesauce. Helps replace the need for eggs while also keeping the pancakes moist.
- Baking powder. To help the pancakes rise.
- Vinegar. It reacts with the baking powder and creates bubbles that lift the pancakes. I use apple cider vinegar for this recipe. You can use lemon or lime juice too.
- Sweetener. Use any syrup of your choice. I like using maple syrup or agave nectar.
- Cinnamon. A teaspoon of cinnamon added to the pancake batter helps create the needed cinnamon roll flavor.
- Vanilla. To deepen the flavor of the pancakes.
For the glaze:
- Coconut butter. Helps provide a creamy base for the glaze giving it a hint of coconut flavor and some sweetness.
- Cinnamon. To enhance the cinnamon aroma of the pancakes.
- Milk. Any milk of your choice.
How to make cinnamon roll pancakes
Making these cinnamon-flavored pancakes is as easy as making regular pancakes. Here’s how you do it.
- Make the pancake batter. Add all ingredients to a high-speed blender and blend until you achieve a thick batter consistency. Allow the batter to rest for around 5 minutes. Due to the oats in the mixture, the batter will thicken a bit as it sits.
- Cook the pancakes. Preheat a non-stick pan over low-medium heat. Grease the pan and start cooking the pancakes covered. Cook the pancakes for 2-3 minutes per side.
- Make the cinnamon glaze. Prepare the cinnamon glaze by mixing cinnamon with melted coconut butter. Add milk to thin out the glaze and drizzle it over the pancakes.
Tips to make the best recipe
- Grease the pan. Even if you are using a non-stick pan, grease it lightly to ensure the pancakes don’t stick.
- Adjust the batter consistency. The batter for these pancakes needs to be thick yet pourable. Add more milk to the batter if it is too thick.
- Cook the pancakes covered. Cooking the pancakes in a covered pan prevents them from remaining raw inside. A few droplets of water added to the pan will create more steam and result in evenly cooked soft pancakes. Furthermore, covered pancakes also help them rise better.
To store. Place leftover pancakes in an airtight container in the fridge for up to 4 days.
To freeze. Place the cooled pancakes in a ziplock bag and store them in the freezer for up to 6 months.
Recommended tools to make this recipe
- Griddle. I love cooking pancakes on a griddle as the edges become that much more crispy!
- Non-stick pan. The tried and tested tool for making perfectly thick and fluffy pancakes, thanks to the lid!
- Spatula. To seamlessly flip the pancakes.
More pancakes recipes to try
- Cottage cheese pancakes
- Red velvet pancakes
- Keto pancakes
- Oat flour pancakes
- Almond flour pancakes
- Lemon ricotta pancakes
Frequently asked questions
You can use almond flour to make these pancakes. Use the same amount of almond flour as oats.
If keeping the pancakes healthy is not your primary concern, you can use canned cinnamon rolls to make cinnamon roll pancakes. To do it, cut the rolled dough into thin slices. Cover the slices with cling wrap and make them thinner using a rolling pin. Cook the pancakes in a preheated pan for 1 to 2 minutes per side.
As these pancakes have no eggs or dairy, they are suitable for those who follow a plant-based diet.
Cinnamon Roll Pancakes
- In a high-speed blender, add all your ingredients and blend until fully combined and a thick batter remains.
- Allow the batter to rest for 1-2 minutes, to thicken. If the batter is too thick, continue to add more milk as needed.
- Place a greased pan over medium heat. Once hot, pour scant 1/4 cup portions of batter on the hot pan. Cover the pan and cook for 2-3 minutes, until bubbles form on the edges and flip. Continue cooking until all the batter is used up.
- Once pancakes are cooked, prepare your sticky cinnamon roll glaze. Melt your coconut butter and add the cinnamon. Thin out with milk and drizzle over the top.
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