Cinnamon Bun Pancakes are the ultimate {secretly healthy} indulgent breakfast! The light and fluffy pancakes are smothered in sticky sweet cinnamon and sugar sauce then topped with a creamy icing syrup. They taste just like cinnamon buns, but they are easy, healthy, grain and gluten-free, and paleo! Packed with protein to provide energy, these decadent pancakes will be your new favorite weekend breakfast!
Ummmm cinnamon buns! Do you guys love cinnamon buns like me? They are truly a naughty indulgent treat! But somedays the guilt is worth the bite (or multiple bites ;))! I admit I still have some cheat days, and cinnamon buns is one of those items that I occasionally allow for, that is until I made these pancakes! These pancakes have all the sticky sweet cinnamon and sugar flavor, but none of the empty calories….cheers!
And there is nothing better to soak up that sweet sauce and icing syrup than these grain and gluten-free fluffy pancakes. I have tried sooooooo many paleo pancakes and have been like “ehhh,” I mean they are just o.k., but not great. NO more! These babies are perfect! Just like the real IHOP-type pancake deal! They have a phenomenal texture and taste just perfect.
I woke up this morning and decided to make these pancakes because I just couldn’t stop thinking about them. Cricket decided it was a good day to sleep in and wouldn’t wake up. As I whipped them up, she lay on the couch snoring away, and acting like it was a lazy Sunday morning. Just for laughs here’s a shot of the lazy pup:
Once the pancakes were ready she was up and out of bed and begging at my side. She loves to “paw” me repeatedly just so I know for sure she is there and wanting some of what I’m having. Haha. I swear she thinks she’s human!
Cinnamon Bun Pancakes
Cinnamon Bun Pancakes are the ultimate {secretly healthy} indulgent breakfast! The light and fluffy pancakes are smothered in sticky sweet cinnamon and sugar sauce then topped with a creamy icing syrup. They taste just like cinnamon buns, but they are easy, healthy, grain and gluten-free, and paleo! Packed with protein to provide energy, these decadent pancakes will be your new favorite weekend breakfast!
PANCAKES:
- ⅔ cup almond flour
- 2 tablespoons arrowroot flour
- 2 tablespoons tapioca flour
- 1 tablespoon coconut sugar
- ½ teaspoon baking powder
- 2 eggs
- ¼ cup cashew milk (or almond milk)
- ½ teaspoon vanilla
- 1 tablespoon coconut oil (melted)
- ½ teaspoon cinnamon
- dash of salt
- 1/2-1 tablespoon grass-fed butter (ghee or oil of choice for pan)
FILLING:
- 2 tablespoon of grass-fed butter or ghee (can use vegan butter substitution if needed, melted)
- 2 teaspoons coconut sugar (or cane sugar)
- 1 teaspoon cinnamon
ICING GLAZE:
- ¼ cup coconut cream (use the cream from a can of full fat coconut milk, save water for another use)
- 2-3 tablespoons evaporated cane sugar (blend in high speed blender until very fine, can use coconut sugar but the icing will not be as white in color.)
- To make the cinnamon and sugar filling: Melt the butter and mix well with the sugar and cinnamon, set aside.
- To make the icing, melt the coconut cream in a saucepan over low heat and mix in sugar. Mix until the sugar is dissolved and set aside.
- In a large bowl mix the dry ingredients: almond flour, arrowroot flour, tapioca flour, coconut sugar, baking powder, cinnamon and dash of salt.
- Make a well in the middle of the dry ingredients and add the eggs, milk, vanilla, and coconut oil. Mix them well then incorporate into the dry ingredients to make a batter.
- Over medium heat, grease a skillet with butter or oil and pour 4-5″ pancakes. Flip when bubbles are forming throughout the pancake. Adjust temperature down in they are getting to dark too fast.
- To serve spoon cinnamon and sugar icing between the layers of pancakes and drizzle icing glaze on top!
