Vegan Cinnamon Roll Pancakes With Chloe Coscarelli

Vegan Cinnamon Roll Pancakes With Chloe Coscarelli Recipe

Rating: 4.3 based on 2046 votes.

Indulge in the comforting flavors of North American cuisine with this easy, under 30 minutes Vegan Cinnamon Roll Pancakes recipe by Chloe Coscarelli, perfect for breakfast or brunch.

#Baked Goods #Best Vegetarian #Sunday Brunch #Kid Friendly #Romantic Dinners #Vegan #Breakfast #Desserts #American



  1. In a large bowl, combine flour, baking powder, and salt.
  2. In a small bowl or measuring cup, mix almond milk and maple syrup.
  3. Add the wet ingredients to the dry and gently mix until combined.
  4. In a separate small bowl, blend margarine, brown sugar, and cinnamon. Transfer mixture to a pastry bag or plastic zip-top bag and snip off a corner.
  5. Lightly grease a large nonstick skillet or griddle and heat it over medium heat. Once the pan shimmers, pour about 1/4 cup (35 g) of batter onto the skillet. Create a circular swirl of the cinnamon mixture on top of the batter. Repeat this process to fill the skillet.
  6. When small bubbles form in the center of the pancakes after approximately 4 minutes, carefully flip them over.
  7. Cook on the other side for about 1 minute or until the pancakes are lightly browned and cooked through. Repeat the process with the remaining batter, adding more oil to the skillet if necessary.
  8. In a small bowl, whisk together confectioners' sugar and water until you achieve a smooth glaze.
  9. Drizzle the glaze over the pancakes and enjoy!


These Vegan Cinnamon Roll Pancakes with Chloe Coscarelli are a simple and easy breakfast or brunch option that is perfect for indulging in a comforting and kid-friendly treat.

Made in under 30 minutes, these pancakes are suitable for vegans and vegetarians.

With a delicious cinnamon roll flavor, they are sure to be a hit with everyone at the table.

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