FoodRef · Recipe
Vegan Cinnamon Roll Pancakes
1 approve · 2 caution · 8 avoid
Standard deviation of the 11 scores. Higher = the diets disagree more.
The verdicts
Disapprove (8)
- Mediterranean3.8
- Carnivore1.0
- Paleo1.5
- Keto1.5
- Whole301.0
- Zone3.0
- Anti-Inflammatory3.5
- GLP-13.2
Caution (2)
- DASH4.2
- Low-FODMAP4.0
Approve (1)
- Vegan9.5
Ingredients
- 1 and 1/4 cups all-purpose flour
- 1 and 1/2 tbsp cane sugar (or use coconut sugar)
- 2 tsp baking powder
- 1/4 tsp ground cinnamon
- 1/4 tsp salt
- 1 and 1/4 cups Silk® Unsweetened Vanilla Almondmilk
- 1/2 tbsp grapeseed oil or other neutral oil
- 2 tbsp coconut oil (I use refined)
- 1/4 cup brown sugar (or use coconut sugar)
- 1 tsp grapeseed oil or other neutral oil
- 1/2 tbsp Silk® Unsweetened Vanilla Almondmilk
- 1 tsp ground cinnamon
- 1/4 cup cultured cashew cream cheese (or vegan cream cheese of choice)
- 1 tbsp Silk® Unsweetened Vanilla Almondmilk
- 1/2 cup powdered sugar (or as needed for consistency)
Instructions
- Whisk together the coconut oil, vegetable oil, almond milk, and ground cinnamon until evenly combined. Add the mixture to a plastic bag and set aside in a cool place.
- In a mixing bowl, combine the flour, sugar, baking powder, cinnamon, and salt.
- Add the almond milk and oil to the bowl. Stir just until the mixture is combined; it's okay for the batter to be a little lumpy.
- Preheat a griddle or large skillet over medium heat and lightly oil it. Use kitchen scissors to cut a small hole in one of the corners of the plastic bag with the cinnamon filling.
- Scoop about 1/3 cup of pancake batter onto the skillet. Take the bag with the cinnamon filling and gently squeeze the filling out of the hole, onto the batter in a circular pattern. Avoid adding filling close to the edges of the pancake.
- Once the batter is bubbling and the edges have set and started to lightly brown, carefully flip the pancake over onto its other side. (If you're able recommend lifting the pancake gently and agitating it for a moment to give the filling a chance to seep into the interior of the pancake, before flipping it over. This will make the filling less likely to burn).
- Cook until the pancake is set on the other side, about 2 more minutes. Repeat with remaining batter. Serve the pancakes warm, with margarine, maple syrup and/or icing if desired.
Diet-by-diet
Low in sodium per serving but high in refined carbs and added sugars, with minimal fiber, fruit, or vegetables.
Uses plant milk and minimal oils, but refined white flour, added sugar, and lack of whole grains, nuts, or produce don't align well.
Fully plant-based: almond milk, cashew cream cheese, coconut and grapeseed oils, with no animal products.
Entirely plant-based with flour, sugar, and almond milk — contains no animal foods at all.
Contains all-purpose flour, refined sugar, and powdered sugar, all of which are excluded on paleo.
26g carbs and 7g sugar per pancake from flour and sugar make this far too high-carb for keto.
Wheat flour in larger servings and cashew cream cheese are high-FODMAP, though small portions may be tolerated.
Grains, sugar, and legume-derived ingredients are all disallowed on Whole30.
Macros skew heavily toward refined carbohydrates with little protein, missing Zone's 40/30/30 balance.
Refined flour and added sugars are pro-inflammatory; cinnamon offers a small benefit but doesn't offset the rest.
Low in protein (3g) and fiber (1g) per serving with high refined carbs — poor satiety profile for GLP-1 users.