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RECIPE
15 INGREDIENTS7 STEPS40MIN

Coconutty Cinnamon Roll Pancakes

4.8
4 Ratings
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Produce on Parade
Kathleen is the Alaskan-born creative mind behind Produce on Parade.
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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.

40MIN

Total Time
Produce on Parade
Kathleen is the Alaskan-born creative mind behind Produce on Parade.
GO TO BLOG
Ingredients
US / METRIC
Servings:
2
Serves 2
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
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Nutrition Per Serving
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CALORIES
1267
FAT
64.6 g
PROTEIN
9.6 g
CARBS
164.7 g

Directions

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Step 1
To make the flax egg, combine the Ground Flaxseed (1 tablespoon) and Water (2 tablespoon) 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 tablespoon), Brown Sugar (1/4 cup), and Ground Cinnamon (1 tablespoon) 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 cup), Coconut Oil (2 tablespoon), Coconut Milk (2 tablespoon), Xanthan Gum (1/2 teaspoon), and Kahlua (1/2 teaspoon) in a small bowl until smooth. Set aside until ready to use.
Step 4
For pancakes, whisk All-Purpose Flour (1 cup), Baking Powder (2 teaspoon), and Salt (1/2 teaspoon) together in a large mixing bowl. Add Coconut Milk (1 cup), flaxseed egg, and Coconut Oil (1 tablespoon). 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
1267
% Daily Value*
Fat
64.6 g
83%
Saturated Fat
47.2 g
236%
Trans Fat
0.0 g
--
Cholesterol
0.0 mg
0%
Carbohydrates
164.7 g
60%
Fiber
6.2 g
22%
Sugars
108.0 g
--
Protein
9.6 g
19%
Sodium
1265.6 mg
55%
Vitamin D
--
--
Calcium
213.9 mg
16%
Iron
7.7 mg
43%
Potassium
375.9 mg
8%
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