These are the pancakes I have had on rotation lately for breakfast. They are easy to mix together and will last a few days in the fridge. I like to make a double batch to have a quick breakfast for a few days in a row.Print
Gluten-Free Cinnamon Roll Pancakes
These pancakes are easy to make and a delicious morning start.
- Prep Time: 10 minutes
- Cook Time: 20 minutes
- Total Time: 30 minutes
- Yield: 7 1x
- Category: Breakfast
3 eggs, large
1/3 cup almond milk
1 tbsp apple cider vinegar
3 tbsp maple syrup
1 tsp vanilla extract
3 tbsp coconut oil, melted
1/4 cup coconut sugar
1 1/2 cups almond flour
1/3 cup tapioca flour
1/2 tsp baking soda
1 tsp baking powder
1/4 tsp sea salt
1 1/2 tsp cinnamon, ground
Combine eggs, almond milk, ACV, maple syrup, vanilla together using a mixer. I like to make mine with my hand mixer in my batter bowl. Add dry ingredients with melted coconut oil on top. Doing the steps in this order will help the coconut oil to mix into the cold, wet ingredients without clumping.
Cook pancakes on medium heat until beginning to bubble and flip. This should produce golden pancakes with a touch of crispiness at the edges.
I highly suggest eating warm with syrup or sunbutter, but they can be stored in a sealed container in the fridge for up to five days.
Keywords: pancake, breakfast, cinnamon
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