Cinnamon Roll Pancakes (Gluten & Dairy Free)

Cinnamon Rolls and Pancakes…..two of my favorite breakfast foods…..rolled into one?!? Incredible!!! These pancakes are simply amazing! Moist, fluffy pancakes with a delightful cinnamon crunch and drenched in a smooth, creamy vanilla glaze. I couldn’t wait to try these…..and once I’d dug into them…….I couldn’t wait to have them again! In fact…… I just had another one for dinner! LOL! They taste just as good as leftovers. I won’t go on and on…cause I’m sure you can’t wait to get started on these either!! Enjoy! 🙂

Cinnamon Roll Pancakes ~ Gluten & Dairy Free (Printable Version)


1 c gluten free flour + ¼ tsp xanthan gum

1 Tbsp sugar

2 tsp baking powder

1/2 tsp baking soda

1/2 tsp salt

1 c “buttermilk”

2  Tbsp oil

1 egg, separated

2 Tbsp non dairy butter, melted

3 Tbsp packed brown sugar

1 tsp ground cinnamon


2 Tbsp non-dairy butter

1/2 cup powdered sugar

1/4 teaspoon vanilla extract

½ tsp water (as needed)


Filling: In a small bowl, stir together the butter, brown sugar and cinnamon. Put the filling into a Ziplock baggie and set it aside.

Glaze: In a small microwave safe bowl, melt the butter. Stir in the powdered sugar and vanilla. Add water as needed to achieve desired consistency. Set aside.

Pancakes: Make your buttermilk by mixing almond milk with 1 Tbsp of lemon juice to equal 1 cup. Let sit for 10 minutes. Meanwhile, beat the egg white until stiff, set aside. Combine dry ingredients in a medium mixing bowl with wire whisk. Whisk the oil and egg yolk into the buttermilk and then whisk  into the dry ingredients until  moistened. Using a spatula, fold in the egg whites. Heat a nonstick griddle to 325-350. Pour batter on griddle to desired size. When bubbles form, snip the corner of your baggie of cinnamon filling and squeeze the filling into the open corner. Starting at the center of the pancake, squeeze the filling on top of the pancake batter in a swirl. Cook the pancake until the bubbles begin popping on top of the pancake and it’s golden brown on the bottom. Flip the pancakes over and cook until the other side is golden as well. Serve pancakes topped with a drizzle of glaze.

Inspired By: Recipe Girl


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