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Single-Serve Cinnamon Roll Protein Pancakes – Vegan, Gluten-Free & Oil-Free

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Many vegan pancakes end up either too dense or lacking flavor, but these cinnamon swirl protein pancakes strike the perfect balance. They’re soft, fluffy, and packed with a cinnamon-roll-inspired swirl that tastes indulgent while still being nourishing. Made with oat flour, plant-based protein powder, and a touch of coconut sugar, these pancakes are naturally dairy-free, higher in protein, and perfect for anyone who wants a wholesome breakfast that doesn’t feel “healthy” at all.

Whether you enjoy them plain, drizzled with maple syrup, or loaded with fresh fruit, these pancakes are easy to make and guaranteed to upgrade your breakfast routine.

Why You’ll Love These Vegan Cinnamon Swirl Pancakes

  • Wholesome ingredients: Made with oat flour, coconut sugar, and plant-based protein.
  • Fluffy texture without eggs or dairy: A clever steam-cooking method makes them rise beautifully.
  • Cinnamon roll flavor: A rich swirl of cinnamon and almond butter runs through each bite.
  • Customizable toppings: Pair with fruit, nut butter, or even a scoop of vegan ice cream for a dessert-like breakfast.
  • Easy to make: No flipping required, so there’s less chance of breaking or messing up the swirl.

Ingredients You’ll Need

Here’s a breakdown of what makes these pancakes so special:

  • Oat flour – Keeps them naturally gluten-free (if using certified GF oats) while adding a nutty flavor.
  • Vegan vanilla protein powder – Adds sweetness and protein for a more satisfying breakfast.
  • Coconut sugar – A minimally processed sweetener that enhances the cinnamon roll vibe.
  • Baking powder – Essential for that fluffy rise.
  • Salt – A pinch balances the sweetness.
  • Oat milk – Creamy, plant-based, and the perfect liquid binder.
  • Powdered almond butter – Forms the cinnamon swirl while keeping things lighter than regular nut butter.
  • Cinnamon – The heart of that cozy, roll-like flavor.

Optional: A drizzle of oil for cooking if you prefer extra browning.

Step-by-Step Guide

1. Make the Pancake Batter

In a bowl, whisk together the oat flour, protein powder, coconut sugar, baking powder, and salt. Gradually stir in oat milk until a thick yet pourable batter forms.

2. Prepare the Cinnamon Swirl

In a separate bowl, mix powdered almond butter, coconut sugar, cinnamon, and oat milk until smooth. Adjust with a splash more milk if needed—it should be drizzle-ready.

3. Cook the Pancakes Without Flipping

Warm a non-stick pan over low–medium heat. Pour in half of the batter. Working quickly, drizzle the cinnamon swirl on top in a spiral pattern.

4. Steam for the Perfect Texture

Cover the pan with a lid and allow the pancake to cook gently for 5–7 minutes. This method cooks the batter through without flipping and locks in that perfect swirl.

5. Repeat & Serve

Repeat with the remaining batter and swirl mixture. Plate up and add your favorite toppings.

Topping Ideas to Try

The pancakes are delicious on their own, but toppings take them to another level. Try:

  • Fresh berries (blueberries, raspberries, or sliced strawberries)
  • A drizzle of maple syrup or date syrup
  • A sprinkle of chopped walnuts or pecans
  • Dark chocolate chunks or vegan chocolate chips
  • A dollop of coconut yogurt or vegan ice cream for a dessert-like finish

Pro Tips for Success

  • Don’t skip the lid: Covering the pan is key for steam-cooking, which ensures even cooking and preserves the swirl pattern.
  • Consistency matters: If the batter feels too thick, add an extra splash of oat milk. If it’s too runny, whisk in a little more oat flour.
  • Use a non-stick skillet: This helps the pancakes release easily without breaking.
  • Double the swirl mixture: If you love that cinnamon roll flavor, make extra swirl and drizzle more on top before serving.

How to Make Them Ahead

These pancakes are best fresh, but you can meal prep them:

  • Refrigerator: Store in an airtight container for up to 3 days.
  • Freezer: Freeze with parchment between layers for up to 2 months. Reheat in a skillet or toaster oven for best results.

Variations to Try

  • Gluten-Free: Stick with certified gluten-free oat flour.
  • Nut-Free: Swap powdered almond butter for powdered sunflower seed butter.
  • Higher Protein: Use extra protein powder in place of some oat flour.
  • Indulgent Twist: Add a vegan cream cheese glaze for a true cinnamon-roll pancake experience.

Final Thoughts

These vegan cinnamon swirl protein pancakes deliver everything you want from a cozy breakfast: fluffy texture, warm cinnamon sweetness, and nourishing ingredients that keep you satisfied. They’re easy enough for weekday mornings yet special enough for a weekend brunch.

If you’re looking for a way to enjoy the flavors of a cinnamon roll without spending hours baking, this recipe is your new go-to.

Vegan Cinnamon Swirl Protein Pancakes

These vegan cinnamon swirl protein pancakes are fluffy, soft, and packed with a cinnamon-roll-inspired flavor. Made with oat flour, plant-based protein powder, and a touch of coconut sugar, they are naturally dairy-free, high in protein, and perfect for a wholesome breakfast. Steam-cooked for a perfect texture and topped with your favorite fruits, nuts, or vegan toppings, these pancakes are an easy, nutritious, and indulgent morning treat.
Prep Time 10 minutes
Cook Time 14 minutes
Total Time 24 minutes
Course Breakfast
Cuisine American
Servings 1 servings
Calories 320 kcal

Ingredients
  

Pancake Batter

  • ¾ cup oat flour
  • 2 tbsp vegan vanilla protein powder
  • 1 tbsp coconut sugar
  • ¾ cup oat milk plus extra if needed
  • 2 tsp baking powder
  • ½ tsp salt
  • optional oil for cooking

Cinnamon Swirl

  • 2 tbsp powdered almond butter or powdered peanut butter
  • 2 tsp coconut sugar
  • 1 tsp ground cinnamon
  • 2 tbsp oat milk plus extra if needed

Instructions
 

Cooking Instructions

  • In a bowl, whisk together oat flour, protein powder, coconut sugar, baking powder, and salt. Gradually stir in oat milk until a thick, smooth batter forms.
  • In a separate small bowl, mix powdered almond butter, coconut sugar, cinnamon, and oat milk until smooth. Adjust consistency with a splash of milk if needed.
  • Heat a non-stick pan over low–medium heat. Pour in half the batter and quickly drizzle the cinnamon swirl on top in a spiral pattern.
  • Cover the pan with a lid and steam cook for 5–7 minutes until the pancake is set and fully cooked. Carefully transfer to a plate.
  • Repeat with the remaining batter and swirl mixture. Serve with your favorite toppings like berries, vegan ice cream, or nuts.

Notes

  • Don’t skip the lid—steam cooking ensures even texture and preserves the cinnamon swirl.
  • Adjust batter consistency with oat milk or flour as needed.
  • Use a non-stick skillet to prevent sticking and maintain pancake shape.
Keyword Healthy, Plant-Based, Gluten-Free, Oat Flour Pancakes, Protein Pancakes, Cinnamon Swirl, Dairy-Free, High-Protein, Easy Vegan Recipe, Morning Treat

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