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Unrefined coconut oil and coconut milk flavor these pancakes with a creamy, rich coconutty flavor in addition to all the gooey deliciousness of a fresh, hot cinnamon roll and drizzled with a sweet, coconut-flavored icing.

Coconutty Cinnamon Roll Pancakes [Vegan]

$2.99
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Serves

2-3

Ingredients You Need for Coconutty Cinnamon Roll Pancakes [Vegan]

The Egg
  • 1 Tablespoon ground flaxseed
  • 2 Tablespoon. cold water

The Cinnamon Filling

  • 4 Tablespoons vegan butter, room temperature
  • 1/4 cup + 2 Tablespoons packed brown sugar
  • 1 Tablespoon ground cinnamon

The Icing

  • 1 1/2 cups powdered sugar
  • 2 Tablespoons unrefined coconut oil, melted
  • 2 Tablespoons coconut milk (carton, I like Silk)
  • 1/2 teaspoon Kahlua or vanilla extract

The Pancakes

  • 1 cup all-purpose flour
  • 2 teaspoon baking powder
  • 1/2 teaspoon salt
  • 1/2 teaspoon xanthan gum (optional)
  • 1 cup carton coconut milk (I like Silk)
  • 1 Tablespoon unrefined coconut oil, melted

How to Prepare Coconutty Cinnamon Roll Pancakes [Vegan]

  1. Flax is first. To make the flax egg combine the ground flaxseed and water in a small bowl and whisk very well. Place in the fridge until ready to use.
  2. To make the cinnamon filling, add all of the ingredients to a small zip-lock bag and squeeze/knead until well-mixed. Careful not to let it burst out the top! Once it is well mixed, cut a very small hole in one of the corners and place in the fridge until ready to use.
  3. To make the icing, add all the ingredients to a small bowl and whisk until very smooth. Add additional milk if needed. Set aside until ready to use.
  4. To make the pancakes, whisk the flour, baking soda, and salt together in a large mixing bowl. Then add in the milk, the flaxseed egg, and the oil. Mix until just combined.
  5. Over medium-high, heat a large frying pan and coat with a nonstick cooking spray. Add 1/4 cup of pancake batter to the pan. Allow the pancake to cook until the edges start to form bubbles, about two minutes, then "pipe" a swirl of the cinnamon filling onto the pancake, as such. Careful not to let it get too close to the edges of the pancake.
  6. Then, flip the pancake over and allow the other side to cook for about 30 seconds. You don't want to leave it flipped for too long or else the filling may begin to burn. Some of the melted filling will seep out from beneath the pancake and that's okay. Remove the pancake from the pan once cooked through and place on a plate.
  7. Before making a new pancake, take a paper towel and whip the pan, taking care not to burn yourself! This will help get some of the remaining filling off the pan so it doesn't burn. Continue with the rest of the batter.
  8. Serve the pancakes stacked high, hot and drizzled with the coconut icing. No need for maple syrup or butter!
$2.99
Save Trees. Print Less. But if you must, we charge $2.99 to encourage less waste

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About The Author

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Kathleen Henry

See My Recipes

Kathleen Henry hosts the vegan food and healthy lifestyle blog, Produce On Parade. She is a recipe developer, foodie, Mammographer, cookbook author, and artist from Alaska.

Comments

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  1. Made these babies this morning. Delicious. We added toasted pecans to mellow out the sweet and add depth. Very good though. Would make a great, quick dessert.

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