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Coconutty Cinnamon Roll Pancakes

15 INGREDIENTS • 7 STEPS • 40MINS

Coconutty Cinnamon Roll Pancakes

Recipe

4.6

5 ratings
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.
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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.
author_avatar
Produce on Parade
I'm Kathleen, the Alaskan-born creative mind behind Produce on Parade.

40MINS

Total Time

$1.64

Cost Per Serving

Ingredients

Servings
2
us / metric
Egg
Ground Flaxseed
1 Tbsp
Ground Flaxseed
Water
2 Tbsp
Cold Water
Cinnamon Filling
Vegan Butter
4 Tbsp
Vegan Butter, room temperature
Brown Sugar
4 Tbsp
Brown Sugar, firmly packed
plus 2 Tbsp
Ground Cinnamon
1 Tbsp
Ground Cinnamon
Icing
Powdered Confectioners Sugar
165 g
Powdered Confectioners Sugar
Coconut Oil
2 Tbsp
Coconut Oil
Coconut Milk
2 Tbsp
Coconut Milk
Kahlua
1/2 tsp
Kahlua
or Vanilla Extract
Pancakes
All-Purpose Flour
125 g
All-Purpose Flour
Baking Powder
2 tsp
Baking Powder
Salt
1/2 tsp
Salt
Xanthan Gum
1/2 tsp
Xanthan Gum
Coconut Milk
240 mL
Coconut Milk
Coconut Oil
1 Tbsp
Coconut Oil, melted

Nutrition Per Serving

VIEW ALL
Calories
1285
Fat
64.6 g
Protein
10.1 g
Carbs
168.5 g
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author_avatar
Produce on Parade
I'm Kathleen, the Alaskan-born creative mind behind Produce on Parade.

Cooking Instructions

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step 1
To make the flax egg, combine the Ground Flaxseed (1 Tbsp) and Water (2 Tbsp) in a small bowl and whisk very well. Place in the fridge until ready to use.
step 2
For cinnamon filling, combine Vegan Butter (4 Tbsp), Brown Sugar (4 Tbsp), and Ground Cinnamon (1 Tbsp) in a small zip lock bag and squeeze until well mixed. Cut a very small hole in one of the corners and place in the fridge.
step 3
For icing, whisk Powdered Confectioners Sugar (165 g), Coconut Oil (2 Tbsp), Coconut Milk (2 Tbsp), Xanthan Gum (1/2 tsp), and Kahlua (1/2 tsp) in a small bowl until smooth. Set aside until ready to use.
step 4
For pancakes, whisk All-Purpose Flour (125 g), Baking Powder (2 tsp), and Salt (1/2 tsp) together in a large mixing bowl. Add Coconut Milk (240 mL), flaxseed egg, and Coconut Oil (1 Tbsp). Mix until just combined.
step 4 For pancakes, whisk All-Purpose Flour (125 g), Baking Powder (2 tsp), and Salt (1/2 tsp) together in a large mixing bowl. Add Coconut Milk (240 mL), flaxseed egg, and Coconut Oil (1 Tbsp). Mix until just combined.
step 5
Over medium-high, heat a large frying pan and coat with nonstick cooking spray. Add 1/4 cup of pancake batter to the pan. Cook until the pancake's edges start to form bubbles, about 2 minutes, then "pipe" a swirl of the cinnamon filling.
step 5 Over medium-high, heat a large frying pan and coat with nonstick cooking spray. Add 1/4 cup of pancake batter to the pan. Cook until the pancake's edges start to form bubbles, about 2 minutes, then "pipe" a swirl of the cinnamon filling.
step 6
Then, flip the pancake over and allow the other side to cook for about 30 seconds. Remove the pancake from the pan, once cooked through, and place on a plate. Continue with the rest of the batter, wiping pan after making each one.
step 7
Serve the pancakes stacked high, hot, and drizzled with the coconut icing.
step 7 Serve the pancakes stacked high, hot, and drizzled with the coconut icing.

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