Whole-Wheat Cinnamon Roll Pancakes
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It is a new year and I’m sure many of you have made resolutions to lose weight, get healthy, exercise, win the lottery. Sound familiar? Today I am starting the new year off with a recipe for some amazing Whole-Wheat Cinnamon Roll Pancakes. They are light and fluffy and healthy! And just look at that cream cheese syrup…YUM…..
You do not have to make the syrup, you can use regular maple syrup if you must. Let me tell you, it is worth it! You can make it as thick or as thin as you would like. The first time that I made these pancakes I had leftover cream cheese frosting from making actual cinnamon rolls. I spread it on top just like a cinnamon roll, then roll your pancake up and you have breakfast to go!
How to make Whole-Wheat Cinnamon Roll Pancakes:
Pour milk into a measuring cup. Add vinegar, stir and set aside.
Combine flours, flax seed, sugar, baking powder, baking soda, cinnamon, and salt in a large bowl. Whisk together.
Add the “buttermilk”, egg, oil, and vanilla.
Whisk just until ingredients are combined.
Heat a nonstick skillet/griddle over medium heat. Add 2 teaspoons of oil to pan.
Add 1/4 cup of batter per pancake onto the skillet/griddle.
When pancake is covered with bubbles and the edges look cooked, sprinkle with brown sugar.
Flip pancake and cook until golden brown.
Serve with syrup.
Looking back at the recipes that I have posted so far I noticed a theme…..they are all comfort foods. They are old favorites, so it made it easier to start with them. Now that I am on a roll so to speak, it is time to get back to clean healthy meals. Don’t worry, we will not be sacrificing flavor! What’s the point of eating if you can’t enjoy it, Right?
Enjoy!!
Whole-Wheat Cinnamon Roll Pancakes
Ingredients
- ¾ cups whole-wheat pastry flour
- ¾ cups whole wheat flour
- 1 Tablespoon ground flax seed
- 3 Tablespoons brown sugar plus extra to sprinkle over pancakes
- 1 teaspoon ground cinnamon
- 1 ½ teaspoons baking powder
- ½ teaspoon baking soda
- ½ teaspoon sea salt
- 1 ½ cups non-dairy buttermilk coconut milk or cashew milk with 1 teaspoon of apple cider vinegar
- 1 Tablespoon canola oil
- 1 large egg
- 1 teaspoon pure vanilla extract
Cream Cheese Syrup
- 4 ounces non-dairy cream cheese at room temperature
- ¼ cup non-dairy butter at room temperature - or regular butter if you prefer
- 1 teaspoon pure vanilla extract
- 1 cup powdered sugar
- ¼ cup almond rice, cashew, coconut milk (or more to reach desired consistency)
Instructions
- Pour soy or coconut milk into a measuring cup. Add vinegar, stir and set aside.
- Combine flours, flax seed, sugar, baking powder, baking soda, cinnamon, and salt in a large bowl. Whisk together
- Add the "buttermilk", egg, oil, and vanilla.
- Whisk just until ingredients are combined.
- Heat a nonstick skillet/griddle over medium heat. Add 2 teaspoons of oil to pan.
- Spoon 1/4 cup of batter per pancake onto the skillet/griddle.
- When pancake is covered with bubbles and the edges look cooked, sprinkle with brown sugar (if desired).
- Flip pancake and cook until golden brown.
- Serve with syrup.
Cream Cheese Syrup
- Using a mixer, beat cream cheese and butter together until creamy.
- Add the vanilla and powdered sugar. Continue beating.
- Gradually add milk until you reach a syrup consistency.
I am not a big pancake fan but these sound good. Thanks for sharing on Foodie Friends Friday.
These sound so good and good for you! Thanks for sharing at Foodie Friends Friday!
These look so fab and love that they have got whole wheat and flax in them – great idea.
I’ve featured this … + a whole bunch of your other break posts 🙂