HEALTHIER CINNAMON ROLL PANCAKES (REFINED SUGAR-FREE)

Healthier Cinnamon Roll Pancakes GF DF - Olivia Adriance

HEALTHIER CINNAMON ROLL PANCAKES (REFINED SUGAR-FREE)

Almond flour cinnamon roll pancakes are topped with two simple sauces that turn them into the most decadent cinnamon roll-inspired breakfast!

Prep Time10

Cook Time15

Total Time25

Course: Breakfast

Cuisine: American

Keyword: Cinnamon rolls, Gluten-free breakfast, Gluten-free pancakes, Gluten-free recipes

Servings: servings

Author: Olivia Adriance

Ingredients

For the Pancakes:

3 cups almond flour
2 teaspoons baking powder
½ teaspoon salt
1 teaspoon cinnamon
⅔ cups almond milk
4 eggs
2 tablespoons maple syrup (plus more for serving)
2 teaspoons vanilla extract
Coconut oil for greasing your pan

For the Cinnamon Sauce:

1 ½ cups dates, soaked overnight or for 15 minutes in hot water (reserve the liquid the dates are soaked in)
⅓ cup maple syrup
1 teaspoon cinnamon

For the Maple Cream Drizzle:

Cream from the top of a can of room temperature coconut milk (I use Native Forest Brand, which has a nice soft layer of cream at room temp)
Maple syrup to sweeten and thin to your preference

Instructions

Gently whisk together the dry ingredients (almond flour, baking powder, salt, and cinnamon) in a medium-sized bowl and set aside.
In a small bowl, whisk together the almond milk, eggs, maple syrup, and vanilla extract.
Slowly add the wet ingredients to your dry ingredients, mixing until well combined.
Heat a pan over medium-low heat and grease it with coconut oil.
Add about a 1/3 cup of batter to the pan and cook for 2 to 3 minutes. Flip and cook for 1 to 2 minutes. Repeat until your batter is gone.
While the pancakes are cooking, make the sauces.
For the cinnamon sauce, add the soaked dates, maple syrup, and about a 1/4 cup of reserved date-soaking liquid to start out to a blender and blend. You can play around with the amount of liquid you add here until you reach your desired consistency. (Note: If using a large blender, you may want to double the batch.)
For the maple cream drizzle, stir the coconut cream and maple syrup (starting with about 1 tablespoon) together until you arrive at your desired sweetness and consistency.
Serve your stack of pancakes with drizzles of the cinnamon sauce and maple cream over the top. Enjoy!

Notes

Storage Instructions: Any leftover pancakes can be stored in the fridge for two to three days, separated with a piece of parchment paper to avoid sticking. Reheat them in the toaster or on the same non-stick pan or griddle for a minute or two.

The leftover sauces can be stored in the fridge as well and reheated on the stovetop.

Nutrition