Cinnamon Sugar Pancakes! A dream come true for any cinnamon roll lovers! These pancakes are gluten free, paleo, and just so tasty. I topped mine with melted coconut butter and oh. my. gosh. was it good!!! We are so obsessed with these and I love to make a big batch and freeze some of them! They reheat well if you pop them in the toaster.

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There is nothing more intoxicating than the smell of fresh cinnamon rolls. I mean, who doesn’t remember walking by Cinnabon as a kid at the mall?! These are like a cinnamon roll but in pancake form! And made with coconut sugar + coconut butter. But don’t worry, they don’t taste coconut-y at all!

All information about substitutions is at the bottom of this post so keep scrolling if you’re thinking- but I don’t have coconut butter! Don’t worry, I got you!

What You Need For This Recipe:

Egg

Banana

Almond Flour

Vanilla

Cinnamon

Coconut Sugar

Baking Powder

Coconut Butter

Recipe Substitutions:

Flours- I haven’t tested any other flour besides almond flour! If you try any others though, let me know how it turns out and I’ll update below!

Coconut Sugar- Any easy sub here is brown sugar!

Coconut Butter- you can icing made out of powdered sugar and milk. Take 1/4 cup powdered sugar and add just a splash of milk. Mix together and add milk until desired thickness.

I always make these cinnamon sugar pancakes mini size because I find they’re easier to flip!

These freeze well and stay good in the fridge for 4-5 days.

Other Healthy Breakfast Recipes:

Vegan Pumpkin Oatmeal Cookies

Maple Pecan Stovetop Oatmeal

Pumpkin Oatmeal

Pancake Recipe:

Cinnamon Sugar Pancakes

Cinnamon Sugar Pancakes- paleo, gluten free breakfast! These pancakes have the perfect cinnamon roll flavor topped with melted coconut butter. So fluffy! A delicious healthier brunch option. #paleo #glutenfree #pancakes #cinnamonroll #healthypancakes

Serves

8 mini pancakes 1x

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Ingredients

• 3 eggs
•  1 banana
• 1 1/2 cups almond flour
• 1 tsp cinnamon
• 1 tsp vanilla
• 2 tsp coconut sugar
• 1 1/2 tsp baking powder
• Coconut sugar
• Coconut butter

Method

1. Heat a skillet over low medium heat
2. In a bowl, whisk 3 eggs
3. Mash 1 banana
4. Add in almond flour, cinnamon, vanilla, coconut sugar, baking powder
5. Mix everything together.
6. Add a little oil or butter to a skillet, make mini pancakes because they’re easier to flip!
7. Cook for about 2 mins, sprinkle about 1/4 tsp coconut sugar on top, flip, cook 1-2 more.
8. Makes 8 mini pancakes!
9. Topped here with melted coconut butter and some pure maple syrup!

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