Gluten Free Cinnamon Roll Pancakes
Make some of these Gluten Free Cinnamon Roll Pancakes for your next allergy friendly breakfast! These are fun to make and are nut free and vegan
Gluten free, vegan
Prep Time 10 minutes
Cook Time 15 minutes
Total Time 25 minutes
Servings 10 pancakes
Preheat a non-stick skillet or a griddle over medium heat.
While the skillet/griddle is heating up, whisk together the flour, flaxseed, baking powder, baking soda, and salt in a medium bowl.
In a small bowl, whisk together the milk, oil, Stevia, and vinegar until well combined.
Add the liquid ingredients to the dry ingredients and stir to combine. Set aside and let thicken a bit.
In a small bowl, pour 1/3 cup of the prepared pancake batter and stir in the cinnamon and brown coconut sugar. Mix well.
Pour the cinnamon batter into a small squeeze bottle or small ziploc bag and cut off the corner.
Using a 1/4 cup measure, pour the plain pancake batter into the hot skillet/griddle.
Immediately pipe the cinnamon batter in a swirl onto the plain pancake batter.
Cook on each side until golden and cooked through.
Serve with agave nectar or pure maple syrup.
Calories: 60kcal | Carbohydrates: 9g | Protein: 0g | Fat: 2g | Saturated Fat: 0g | Cholesterol: 0mg | Sodium: 121mg | Potassium: 155mg | Fiber: 0g | Sugar: 1g | Vitamin C: 0.2mg | Calcium: 59mg | Iron: 0.3mg