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Homemade Cinnamon Bun Pancakes photo

Cinnamon Bun Pancakes

Start your day with these indulgent Cinnamon Bun Pancakes! Fluffy, cinnamon-infused, and drizzled with a sweet glaze, they’re breakfast bliss!
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Prep Time 15 minutes
Cook Time 10 minutes
Total Time 25 minutes
Servings: 4 servings
Course: Breakfast
Cuisine: American
Ingredients Equipment Method Notes

Ingredients
  

For the Pancakes:
  • 1/4 cup coconut flour gluten-free
  • 1/4 teaspoon salt
  • 1 teaspoon baking soda
  • 2/3 cup Greek yogurt plain
  • 2 large egg whites
  • 2 tablespoons honey
  • 1 teaspoon vanilla extract
  • 1/4 cup coconut milk
  • 1 tablespoon cinnamon

Equipment

  • Mixing Bowl
  • Whisk
  • Non-stick skillet or griddle
  • Spatula
  • Measuring cups and spoons

Method
 

Cooking Instructions:
  1. Step 1: Mix Dry Ingredients - In a mixing bowl, combine the coconut flour, salt, baking soda, and cinnamon. Whisk together until well blended.
  2. Step 2: Combine Wet Ingredients - In another bowl, whisk together the Greek yogurt, egg whites, honey, vanilla extract, and coconut milk until smooth and creamy.
  3. Step 3: Combine Wet and Dry Ingredients - Pour the wet mixture into the dry ingredients. Stir gently until just combined, being careful not to overmix. A few lumps are perfectly fine!
  4. Step 4: Heat the Skillet - Preheat your non-stick skillet or griddle over medium heat. You can lightly grease it with a bit of coconut oil or cooking spray if desired.
  5. Step 5: Cook the Pancakes - Using a ladle or measuring cup, pour about 1/4 cup of batter onto the skillet for each pancake. Cook until bubbles form on the surface and the edges look set, about 2-3 minutes. Flip and cook for an additional 1-2 minutes, or until golden brown.
  6. Step 6: Serve and Enjoy! - Stack your pancakes on a plate and drizzle with maple syrup or a simple glaze made from powdered sugar and a splash of coconut milk. Sprinkle with extra cinnamon if desired, and dig in!

Notes

  • Store leftover pancakes in an airtight container for up to three days.
  • Freeze pancakes in a freezer-safe bag, separated by parchment paper, for up to two months.
  • To reheat, microwave for 30-60 seconds or toast for a crispy texture.