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RECIPE
15 INGREDIENTS 7 STEPS 40min

Coconutty Cinnamon Roll Pancakes

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.
Coconutty Cinnamon Roll Pancakes Recipe | SideChef
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.
Kathleen is the Alaskan-born creative mind behind Produce on Parade.
http://www.produceonparade.com
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Kathleen is the Alaskan-born creative mind behind Produce on Parade.
http://www.produceonparade.com
40min
Total Time
$1.64
Cost Per Serving

Ingredients

Servings
2
US / METRIC

Egg

1 Tbsp
Ground Flaxseed
2 Tbsp
Cold Water

Cinnamon Filling

1/4 cup
Vegan Butter , room temperature
1/4 cup
Brown Sugar , firmly packed
plus 2 Tbsp
1 Tbsp
Ground Cinnamon

Icing

1 1/2 cups
Powdered Confectioners Sugar
2 Tbsp
Coconut Oil
2 Tbsp
Coconut Milk
1/2 tsp
Kahlua
or Vanilla Extract

Pancakes

1/2 Tbsp
Baking Powder
1/2 tsp
1/2 tsp
Xanthan Gum
1 cup
Coconut Milk
1 Tbsp
Coconut Oil , melted
Save Time,
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Delivery & Pickup From
Estimated Total: Estimated Total:
Fulfilled by
For every order you place, SideChef is contributing towards ending hunger in America.

Nutrition Per Serving

VIEW ALL
CALORIES
1285
FAT
64.6 g
PROTEIN
10.1 g
CARBS
168.5 g

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 (1/4 cup) , Brown Sugar (1/4 cup) , 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 (1 1/2 cups) , 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 (1 cup) , Baking Powder (1/2 Tbsp) , and Salt (1/2 tsp) together in a large mixing bowl. Add Coconut Milk (1 cup) , 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 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.

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Nutrition Per Serving
Calories
1285
% Daily Value*
Fat
64.6 g
83%
Saturated Fat
47.2 g
236%
Trans Fat
0.0 g
--
Cholesterol
0.0 mg
0%
Carbohydrates
168.5 g
61%
Fiber
6.3 g
22%
Sugars
108.0 g
--
Protein
10.1 g
20%
Sodium
1265.7 mg
55%
Vitamin D
--
--
Calcium
214.6 mg
17%
Iron
8.0 mg
44%
Potassium
381.2 mg
8%
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