ふわふわのヴィーガンシナモンロールパンケーキ、絶対試してね！🥞✨ #VeganBreakfastGoals

ふわふわのヴィーガンシナモンロールパンケーキ、絶対試してね！🥞✨ #VeganBreakfastGoals

Fluffy Vegan Cinnamon Roll Pancakes You NEED to Try! 🥞✨ #VeganBreakfastGoals

Recipe: Vegan Cinnamon Roll Pancakes

Ingredients
Pancake Batter:

1 cup oat flour (blend gluten-free rolled oats until fine)
1 tsp baking powder
1 tsp cinnamon
Pinch of sea salt
1 tsp sugar (optional)
1 cup dairy-free milk (e.g., almond or soy)
1 tbsp olive oil
1 tsp vanilla extract
1 ripe banana, mashed
Cinnamon Swirl:

2 tbsp vegan butter, melted
2 tbsp coconut sugar or brown sugar
1 tsp cinnamon
Optional Glaze:

½ cup powdered sugar
1-2 tbsp dairy-free milk
½ tsp vanilla extract
Instructions
Prepare Batter: In a bowl, mix oat flour, baking powder, cinnamon, salt, and sugar. In another bowl, combine mashed banana, dairy-free milk, olive oil, and vanilla. Pour wet into dry and whisk until smooth. Let rest for 5 minutes.
Make Cinnamon Swirl: Mix melted vegan butter, coconut sugar, and cinnamon in a small bowl. Transfer to a piping bag or ziplock bag with a small corner cut off.
Cook Pancakes: Heat a non-stick pan over medium heat with a little oil. Pour 2-3 tbsp of batter per pancake. Pipe a cinnamon swirl onto each pancake immediately. Cook for 1-2 minutes until bubbles form, flip, and cook for 30 seconds to 1 minute until golden.
Make Glaze (Optional): Whisk powdered sugar, dairy-free milk, and vanilla until smooth. Drizzle over pancakes.
Serve: Stack pancakes, drizzle with glaze or maple syrup, and enjoy warm!
Tips
Wipe the pan between batches to prevent burning the cinnamon swirl.
Store leftovers in an airtight container in the fridge for up to 5 days or freeze for 1 month. Reheat in a microwave or toaster.

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