These thick and fluffy cinnamon roll pancakes make a healthy and delicious breakfast. Made without flour and eggs, they come together in minutes!
If you love cinnamon rolls, you must have tried our cinnamon roll muffins, air fryer cinnamon rolls, and our single-serve cinnamon roll. However, if you are now looking for a cinnamon roll-flavored treat that is healthy and easy to make, then these pancakes are the recipe to go for.
Made with no flour and eggs, these cinnamon pancakes are a real treat whenever you are in the mood for a sweet but healthy breakfast.
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The best 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.
And if you want more cinnamon roll-flavored breakfasts, try waffles, oatmeal, and baked oatmeal.
These pancakes are made with all healthy ingredients. Here’s everything you’ll need to make them.
- Rolled oats. While steel-cut oats will work too, you will need to blend them longer to achieve the needed consistency. Quinoa flakes work well, too though you might feel a mild quinoa flavor in the pancakes.
- Milk. Use any milk of your choice. Use plant-based milk to keep this recipe vegan.
- Applesauce. Use unsweetened applesauce or replace it with pumpkin, banana, or sweet potato mash.
- 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.
Step 1 – 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.
Step 2 – 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.
Step 3 – 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.
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.
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Cinnamon Roll Pancakes
- 1 cup rolled oats can sub for quinoa flakes
- 1/2 cup milk
- 1/2 cup unsweetened applesauce can sub for pumpkin, banana or sweet potato
- 1 tablespoon apple cider vinegar can sub for lemon or lime juice
- 1 teaspoon baking powder
- 1 tablespoon maple syrup or agave
- 1 teaspoon cinnamon
- 1 teaspoon vanilla
For the sticky cinnamon roll glaze
- 1-2 tablespoons coconut butter
- 1 teaspoon cinnamon
- 1 tablespoon milk
- 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.
Disclosure: This post may contain affiliate links. I may earn a small commission for my endorsement, recommendation, testimonial, and/or link to any products or services from this website.
YUM! These pancakes combine all the good in the world and it’s nice not to have to choose between pancakes or cinnamon rolls 🙂
for the flourless version, you didn’t mention apple cider vinegar in ingredients, but in your notes (tips & tricks) it was there. please advise as i wanna make some this weekend
Like the idea of using rolled oats!
Your pancakes are always fluffy! I’m making these asap!
I thought I posted this comment…can’t find it though lol! so here it is again:
Curious – what version of recipe did you use in the pictures you used here.
They do look yummy:)
opps…I did find the previous one! Sorry
Cinnamon roll pancakes? Yummmm!
My goodness, these pancakes looks incredibly delicious!
If I didn’t want to use a sticky sweetener could I sub in monk fruit sweetener and more milk?
I don’t think it will hold up well, but please let me know if you do!
Is it okay to add some protein powder to these? Which flour would need to be reduced as a result?
Haven’t tried that, so feel free to experiment and see!
I just made the keto version, not just for myself but for my son and fiance. They both ate them and said they were delicious! They are good! They have a good flavor and texture and are not heavy or dense. My glaze did not turn out like the picture, even though I followed the recipe exactly. It looked like chocolate frosting–I imagine from the cinnamon. It tasted fine on my pancakes–more like a nut butter spread than a frosting or glaze.
Thanks for a great recipe!
You are so welcome- Yes!!!! Oh my, some of the cinnamon I’ve used can turn my oatmeal black!
Thanks @ jmw…I was waiting for @ armanthebigmansworld to answer my previous question regarding which recipe was followed for the picture shoot. Now I know!
We cant have eggs but are wanting to go keto what can i use instead of the egg?
Haven’t tried alternatives, so feel free to experiment and see!
Instead of eggs use mayonnaise, mayo is just egg and oil anyway. 1 rounded tbsp = 1 egg.
I made the Keto version but I used just two eggs then added about 4 tablespoons of pumpkin purée and turned them into pumpkin pancakes! It tasted amazing
Can you tell me what is considered 1 serving? Is it one pancake? In the nutritional information you just state one serving, no specifics.
Thank you so much for the recipe!! Looking forward to making these as I venture on in my new Keto way of living!
3 servings per entire recipe 🙂
Kelly, you might just have to weigh the entire batter out and divide it into three even portions. I was thinking the same thing, “What constitutes as a serving? How many pancakes does this batter make?”, but honestly, that’s the only way I could think of for deciphering what a serving could be.
Hello, I was writing to ask what was the serving of the vegan, gluten free, sugar free, egg free pancakes? Is it the entire batter? Or just 2 pancakes or so? Also, the only pancakes that I see that are vegan are not me keto or paleo. So, is their a recipe I’m missing or do I just substitute items to make it vegan?
Hi there, one entire recipe is 3 servings.
No, the recipe card has both options there.