Single-serving Cinnamon Roll Pancakes
A simple yet decadent brunch for one you can throw together within minutes.
Servings: 1 serving
Calories: 247kcal
Ingredients
Pancake batter
- 1/3 cup flour (40 g) gf all purpose if desired
- 2 tsp sugar (8 g)
- 1 tsp baking powder
- pinch of salt
- 1/3 cup (nut) milk (80 g)
- 1 tsp (optional) apple cider vinegar or lemon juice this makes a vegan buttermilk substitute, you can skip it
- drop of vanilla extract
Cinnamon swirl
- 1 tsp any nut/seed butter (5 g)
- 1 tsp maple syrup or sugar (7 g)
- pinch of cinnamon
- pinch of salt
- drop of water to thin make sure the mixture drizzles
Instructions
- Make your cinnamon swirl, add drop of water at a time until it drizzles, set aside.
- In a mug, stir together milk, vanilla. If making buttermilk, add vinegar/lemon juice and let it sit 5 minutes.
- In a small bowl whisk together flour, sugar, baking powder, salt.
- Gradually add the liquid while whisking the batter. Thin your batter to your desired thickness, you may not need all of the liquid.
- To make a pancake, drop 2-3 tbsp worth batter on a heated nonstick pan. Quickly make a cinnamon swirl with about about 1 tsp drizzle. Cook until bubbles form.
- Flip and cook 20-30 more seconds. Don't overcook because your swirl might burn.
- Serve with a drizzle of maple syrup, crushed walnuts, or anything else you like. Enjoy!
Notes
- If using self-rising flour omit the baking powder.
- If not using a non-stick pan, make sure to grease your pan generously!
- Optional hint: Add 1 tsp oil to batter to make the pancakes even fluffier.
Nutrition
Serving: 1 serving | Calories: 247kcal | Carbohydrates: 47g | Protein: 6g | Fat: 4g | Saturated Fat: 0.3g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 2g | Sodium: 534mg | Potassium: 102mg | Fiber: 2g | Sugar: 13g | Vitamin A: 0.1IU | Calcium: 367mg | Iron: 3mg