These super easy, slightly fancy, a bit trendy, and delicious vegan pancakes are going to be perfect for your Easter brunch or any difficult morning. Either Easter, or a difficult morning you say? Well, yes. Easter because they are delightfully decadent and will be the perfect star for your Easter brunch without being difficult or fussy. For a difficult morning because they are delightfully decadent without being strenuous to make or fussy. Ohh, and they are delicious. If you know you are going to have a hard day, or had a hard night, say waking every hour or so with a three month old, these with a bit of perfect espresso or coffee will have you ready for anything.
If you have any leftover topping (I don’t know why you would, but just in case), you can stir it into your oatmeal the next day and feel almost healthy.
Vegan Cinnamon Roll Pancakes
Ingredients
For the Pancakes
- 1 very ripe banana
- 3/4 -1 cup non-dairy milk
- 1/2 tsp apple cider vinegar
- 1 1/4 cups flour
- 2 tsp baking powder
- 1/8 tsp baking soda
- 1 tsp vanilla extract
For the cinnamon roll topping
- 2 TBL coconut oil
- 2 TBL soy free Earth Balance buttery spread
- 1/4 cup brown rice syrup
- 2 TBL coconut sugar
- 1 tsp cinnamon
- 1 TBL non-dairy milk
- 1/3 cup chopped walnuts
Instructions
For the cinnamon roll topping
- Melt coconut oil and Earth Balance over medium-low heat in a small saucepan.
- Add the brown rice syrup, coconut sugar, and cinnamon stirring to combine.
- Cook until mixture boils, then cook 2 more minutes.
- Remove from heat and stir in the milk and walnuts.
- Set aside until pancakes are cooked.
- Reheat if necessary before serving.
For the pancakes
- Mash banana in a medium bowl.
- Add 3/4 non-dairy milk and vinegar allowing to sit and curdle for a few minutes.
- Add flour, baking powder, baking soda, salt, and vanilla stirring together. If mixture needs more liquid add it to your desired consistency. Thicker batter makes thicker pancakes, thinner batter makes thinner pancakes.
- Heat a large skillet, I use my biggest cast iron pan, over medium heat.
- Once pan is hot add a small amount of oil to prevent pancakes from sticking.
- Pour batter into the pan making sure to leave enough room between the pancakes to flip them!
- Cook on first side until bubbles that form on pancakes burst and edges start to dry out.
- Flip and cook until golden brown on second side.
- Top cooked pancakes with cinnamon roll topping and serve pronto!
Happy Food Ninja 
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