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Cinnamon Roll Pancakes

Cinnamon Roll Pancakes 270x330 [1]By Alisa Fleming

You can easily master this fun cinnamon swirling technique. The maple glaze is optional, but gives each short stack an amazing cinnamon roll meets maple bar flavor.

Makes 14 pancakes
Free of: gluten and all top allergens

Cinnamon Filling





  1. Place the cinnamon filling ingredients in a ziplock plastic bag, close the top, and squeeze to combine.
  2. In a small bowl, combine flour, starches, baking powder, and salt.
  3. ln a mixing bowl, briefly whip the eggs or egg replacer with water. Whisk in 1¼ cup milk alternative, oil, maple, and vanilla. Add the dry ingredients to the wet, whisking just until combined.
  4. Add up to ½ cup additional milk alternative (or as needed) to create a pourable but slightly thick batter. Less liquid will be required for puffier pancakes, while more liquid might be needed at higher altitudes or if using the non-gluten-free option (at end of recipe). Let batter rest while you preheat a large skillet or griddle over medium heat.
  5. Once hot, grease the griddle with cooking spray or dairy-free margarine.
  6. Pour 1/4 cup of batter for each pancake and cook for 2 minutes.
  7. Snip a very small corner from the bottom of the plastic bag, and squeeze the filling onto the pancake, starting in the center, and swirling outward, like you would see on a cinnamon roll. Try to keep the filling at least 1/2-inch from the edge.
  8. Let the pancakes cook a few more minutes, or until bubbles form in the batter.
  9. Flip, and cook for 2 to 3 minutes more.
    Note that the gluten-free pancakes may not brown, but they will have a light and fluffy finish.
  10. Remove to serving plates and drizzle with pure maple syrup or the Maple Glaze, if desired.

Maple Glaze: In a small bowl, whisk 1/2 cup sifted powdered sugar, 3 tablespoons maple syrup, 1/2 teaspoon vanilla extract, and 1 tablespoon dairy-free margarine until smooth.

*Not Gluten-Free?
If gluten isn’t an issue for you, you can substitute an equivalent amount of all-purpose flour (2 cups or 475 mL) in place of the rice flour and starches in this recipe.

Alisa’s Advice: Secrets to Better Dairy-Free Buttermilk  [2]


Alisa Fleming is a contributing editor to Allergic Living magazine and the author of Go Dairy Free: The Guide and Cookbook for Milk Allergies, Lactose Intolerance and Casein Free Living, and founder of  Godairyfree.org [3].

Recipe first published in Allergic Living magazine.

More Recipes by Alisa Fleming
Strawberry Shortcake Waffles
Vanilla-Chai Sandwich Cookies [4] & Chai-Spiced Warm Mylk
Carrot Cupcakes with Dairy-Free Pineapple Cream Cheese Frosting [5]