Cinnamon Roll Pancakes {Paleo, Gluten-Free}

These grain free and paleo cinnamon roll pancakes have a gooey cinnamon swirl and maple glaze for the best of all things cinnamon roll without the work!   Family approved, gluten-free, with a dairy-free option.

If you’re just not feeling all the effort involved in making actual cinnamon rolls, just know I can completely relate.

Understand that I LOVE my cinnamon rolls of course, but, they require top notch patience and energy that honestly I just don’t have lately!  Between our kitchen renovation, the holidays, and just general trying-to-keep-up-with-life, I’m much more likely to make pancakes for a special breakfast.

The obvious solution is (DUH!) to just make cinnamon roll pancakes.  A fraction of the time and energy and WOW are they yummy!

Let’s get right to the deets!  I decided to go with an almond flour based pancake simply based on what I currently have in my pantry.

The basic recipe for the batter is somewhat similar to my lemon blueberry pancakes, which are a favorite of mine.   If you’re more of a coconut flour pancake person, you can use the recipe for buttermilk pancakes for the batter.

Next we have the cinnamon swirl!  I used ghee – which is nice and soft and creamy at room temp, mixed with maple sugar and cinnamon.  Coconut sugar can easily sub in for the maple sugar.

Timing is important when it comes to piping on the cinnamon mixture.   Too soon, and it will melt right into the pancake.

Make sure the pancakes are just about ready to flip before piping on the filling and it will turn out perfectly!

Speaking of flipping the pancakes, make sure you’re using a very-wide spatula and have a reliably non-stick skillet or griddle, since paleo pancakes in general can be a bit trickier to flip.  Okay I’ll be honest – I’m pretty bad at flipping pancakes of ANY kind, so I need all the help I can get 🙂

The final touch is the maple glaze!  I actually used the same recipe that I did for my cinnamon roll recipe.

It’s a mix of maple syrup, coconut cream, and vanilla that’s cooked to the consistency of sweetened condensed milk.  I recommend making the glaze first since it needs to cool for awhile before using.

All in all, making cinnamon roll pancakes isn’t second best to cinnamon rolls in the least – they’re perfect and special on their own!  Let’s grab our favorite skillet, possibly an apron (they’re just fun) and make these pancakes!

Cinnamon Roll Pancakes {Paleo, Gluten-Free}

Cinnamon Roll Pancakes {Paleo, GF}

These grain free and paleo cinnamon roll pancakes have a gooey cinnamon swirl and maple glaze for the best of all things cinnamon roll without the work! Family approved, gluten-free with a dairy-free option.

Author: Michele Rosen

Prep Time: 20 minutes

Cook Time: 15 minutes

Total Time: 35 minutes

Servings: 15 pancakes

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5 from 6 votes

Ingredients

Cinnamon swirl:

• 1/4 cup + 1 Tbsp ghee room temp (soft)
• 1/2 cup pure maple sugar
• 2 tsp cinnamon

Pancakes:

• 3 large eggs room temp
• 1/3 cup full fat coconut milk 
another dairy-free milk will work as well
• 3 Tbsp coconut oil or ghee, melted and cooled to almost room temperature
• 1/2 Tbsp fresh lemon juice or apple cider vinegar
• 3 Tbsp pure maple syrup

• 1 tsp pure vanilla extract
• 1 1/2 cups blanched almond flour
• 1/3 cup arrowroot flour or tapioca flour
• 1/2 tsp baking soda
• 1 tsp baking powder
• 1/4 tsp salt
• 1 tsp cinnamon
• Extra coconut oil for greasing your skillet or griddle*

Maple Glaze:

• 1/3 cup coconut cream
• 2 1/2 tbsp pure maple syrup
• 1/4 tsp Pure vanilla extract
• Pinch sea salt

Instructions

For the glaze:

1. Make the glaze first since it will need time to cool before using.
2. In a small saucepan, bring coconut cream and maple syrup to a boil. Lower heat, allow to boil/simmer, stirring occasionally for 5-10 mins until syrupy (like sweetened condensed milk). Then, stir in vanilla and salt. It will thicken as it cools. Allow it to cool, or refrigerate before using.

For the cinnamon swirl/filling:

1. Whisk together the softened ghee maple sugar and cinnamon. Transfer mixture to small plastic bag - you will use it to pipe the mixture onto the pancakes while cooking.

For the Pancakes:

1. Make sure all your wet ingredients are as close to room temp as possible (including the melted coconut oil or ghee) for even blending
2. Combine all dry ingredients in a mixing bowl and set aside.
3. In a mixing bowl, whisk together the eggs, maple syrup coconut milk, lemon juice or ACV, vanilla, and coconut oil or ghee until very smooth.
4. Slowly pour the dry ingredients into the wet and whisk well until smooth (batter should be somewhat thick)
5. Heat a large griddle or non stick pan over medium heat** and grease with a very small amount of coconut oil to keep pancakes from sticking*
6. Cut a very small hole in one corner of your plastic bag to prepare to pipe on the cinnamon swirl.
7. Spoon or pour small amounts of pancake batter (1/4 cup) onto the griddle, wait until edges are dry and bubbles form on the surface of the pancakes, then pipe on the cinnamon mixture in a swirl. Flip each pancakes and cook another minutes, careful not to burn, (adjust the heat if necessary) then remove to plate.
8. Repeat until all the batter is used up, re-greasing your skillet/griddle as needed and adjusting the heat to avoid burning. This recipe made 14 pancakes for me, about 6 servings.

Recipe Notes

*Nutrition is for 1 pancake and includes the cinnamon swirl + maple glaze

Nutrition

Calories: 207kcal

Fat: 17g

Saturated fat: 8g

Cholesterol: 49mg

Sodium: 97mg

Potassium: 94mg

Carbohydrates: 11g

Fiber: 1g

Sugar: 5g

Protein: 3g

Vitamin A: 55%

Vitamin C: 0.2%

Calcium: 60%

Iron: 1%

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Want More Paleo Pancake Recipes?  Try One of These!

Lemon Blueberry Pancakes

Paleo “Buttermilk” Pancakes

Apple Cinnamon Pancakes

Banana Coconut Flour Pancakes

Pumpkin Pancakes 

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