Cinnamon Roll Banana Pancakes
These Cinnamon Roll Banana Pancakes combine the cozy flavors of cinnamon rolls with the fluffy, sweet goodness of banana pancakes—no refined sugar, dairy, or eggs required! They're quick to make, naturally sweetened, and perfect for a weekend brunch or weekday breakfast. This easy, family-friendly vegan pancake recipe features a swirl of cinnamon and a drizzle of icing for that classic cinnamon roll vibe in a healthy stack.
Ingredients
Cinnamon Roll Banana Pancake Batter
- 1 cup milk regular or plant-based
- 1 overripe mashed banana
- 2 tablespoon maple syrup
- 3 teaspoon baking powder
- 1 teaspoon vanilla extract
- 1 cup regular or gluten free all purpose flour If gluten-free, I recommend King Arthur Measure for Measure gluten-free flour. Please don't substitute any other flour such as almond flour, baking flour, etc.
Cinnamon Swirl
- 3 teaspoon cinnamon
- 4 tablespoon softened butter regular or plant-based
- ¼ cup brown sugar or coconut sugar
Cream Cheese Icing
- ½ cup powdered sugar
- 2 tablespoon melted butter regular or plant-based
- 2 oz cream cheese regular or plant-based
Instructions
Cinnamon Roll Banana Pancakes
- In a large mixing bowl, mash your overripe banana with a fork. Then, mix in the milk, maple syrup, baking powder, and vanilla. Add the flour and mix until a pancake batter forms.
- In a smaller separate bowl, prepare the cinnamon swirl mixture by mixing the cinnamon, softened butter, sugar together. Spoon the cinnamon swirl mixture into a pastry bag and set aside until ready to use.
- Prepare the cream cheese frosting by mixing the powdered sugar, melted butter, and cream cheese together. Set aside. Alternatively, you may drizzle these with maple syrup!
- Bring a skillet with a sliver of butter to medium-low heat. You can also just spray your skillet with olive oil or avocado oil spray. Once the oil or butter sizzles, spoon in about 2-3 tablespoons of the pancake batter. Carefully cut off the tip of the bag containing the cinnamon swirl mixture. Hold the tip upright so that the contents don't begin to drizzle out. Carefully use the bag to draw a spiral of the cinnamon sugar swirl mixture in the center of each pancake (I have a video of this on my instagram page).
- Continue to cook the pancakes until bubbles form on the tops, and then flip. Cook for another minute or two until the pancakes are golden browned on each side.
- Before serving the pancakes, drizzle them with maple syrup or cream cheese icing. If the icing is too thick to drizzle , you can microwave it for 15 seconds.
Video
Nutrition
Serving: 1servingCalories: 174kcalCarbohydrates: 24gProtein: 2gFat: 8gSaturated Fat: 5gPolyunsaturated Fat: 0.4gMonounsaturated Fat: 2gCholesterol: 22mgSodium: 176mgPotassium: 101mgFiber: 1gSugar: 14gVitamin A: 279IUVitamin C: 1mgCalcium: 105mgIron: 1mg
Tried this recipe?Let us know how it was!