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Paleo Cinnamon Roll Pancakes Recipe

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4.3 from 6 reviews

These Paleo Cinnamon Roll Pancakes are a delicious and wholesome breakfast option that combines the comforting flavors of cinnamon rolls with fluffy, protein-packed paleo-friendly pancakes. Made with ghee, coconut sugar, and a specially formulated paleo pancake mix, these pancakes are perfect for anyone seeking a grain-free, refined sugar-free treat.

  • Total Time: 15 minutes
  • Yield: 4 servings

Ingredients

Cinnamon Swirl Mixture

  • 1/4 cup ghee (room temperature)
  • 1/4 cup coconut sugar
  • 1/2 teaspoon cinnamon

Pancakes

  • 1 cup Bob's Red Mill Paleo Pancake and Waffle Mix
  • 2 eggs (room temperature)
  • 1 tablespoon melted coconut oil
  • 1/4 cup water
  • Small amount of coconut oil for cooking

Instructions

  1. Make the cinnamon swirl mixture: In a small bowl, combine the ghee, coconut sugar, and cinnamon. Mix thoroughly until the texture resembles thick toothpaste — it should be easy to squeeze but not too hard or runny. Transfer this mixture into a plastic baggie for easy dispensing.
  2. Prepare the pancake batter: In a large bowl, combine the paleo pancake mix, eggs, melted coconut oil, and water. Stir gently until just combined to avoid overmixing, which can affect the pancake texture.
  3. Heat the skillet: Place a non-stick skillet over medium heat and add a very small amount of coconut oil to lightly grease the surface.
  4. Cook the pancakes - first side: Using a 1/3 cup measure, pour the batter into the skillet. Let the pancake cook undisturbed for 1-2 minutes, or until bubbles start forming and appearing on the surface.
  5. Add the cinnamon swirl: Cut a small opening at one corner of the cinnamon mixture baggie and carefully squeeze the mixture onto the pancake in a swirl pattern, making sure to keep it away from the edges. Continue cooking for another 1 minute to set the swirl.
  6. Flip the pancake: Quickly flip the pancake using a metal spatula and cook for another 1-2 minutes, until the pancake is fully cooked through and golden brown.
  7. Repeat the process: Transfer the cooked pancake to a plate, wipe the skillet clean, and repeat the cooking process with the remaining batter and cinnamon swirl mixture until all pancakes are prepared.

Notes

  • Make sure the ghee is at room temperature to blend easily with coconut sugar and cinnamon.
  • Do not overmix pancake batter to keep pancakes fluffy.
  • If you prefer, use a piping bag instead of a plastic baggie for the cinnamon swirl for more control and precision.
  • Wiping the skillet between pancakes ensures even cooking and prevents burning.
  • Serve with paleo-friendly syrup or fresh fruit for added flavor.
  • Author: Chef
  • Prep Time: 5 minutes
  • Cook Time: 10 minutes
  • Category: Breakfast
  • Method: Stovetop
  • Cuisine: American
  • Diet: Gluten Free

Find it online: https://avascooking.com/paleo-cinnamon-roll-pancakes-recipe/