Almond Flour Cinnamon Roll Pancakes

Almond Flour Cinnamon Roll Pancakes

Cinnamon rolls are a Christmas morning tradition at our house.  My family loves my gluten-free cinnamon rolls, but they do have plenty of sugar and other carbohydrates.

Since I’ve been eating a low carbohydrate diet in recent months, I decided to come up with a lower carb alternative to cinnamon rolls.

While they are not quite the same as cinnamon rolls (i.e. not quite as good), these pancakes are tasty and filling without a lot of sugar.  I haven’t yet decided if I will make them Christmas morning, but regardless, they are a fun pancake to enjoy any time.

I got the cinnamon roll pancake idea from Pinterest which led me to Recipe Girl where I found great instructions.  I did not use butter, though, so my recipe instructions are slightly different.  Still, reading over the instructions at that site might be useful.  You also might want to try the recipe with regular gluten-free pancakes.

Making these pancakes is a little tricky.  If you want to make them for something special, such a Christmas, I recommend that you try the recipe before hand.

Almond Flour Cinnamon Roll Pancakes in Skillet


3.5 from 2 reviews
Almond Flour Cinnamon Roll Pancakes
Recipe type: Breakfast
  • ¼ cup Earth Balance soy free margarine
  • ¼ cup packed light brown sugar
  • ½ Tablespoon cinnamon
  • 1½ cups almond meal
  • 1 teaspoon baking soda
  • ¼ tsp. salt
  • 2 Tablespoon sugar
  • 1 teaspoon vanilla extract
  • 3 eggs
  • ⅓ cup water
  • ½ cup powdered sugar
  • 1½ teaspoon almond milk
  • ½ teaspoon vanilla
  1. For the pancakes, mix together the almond meal, baking soda, cinnamon, salt, and sugar.
  2. Lightly beat the eggs, then add to the dry ingredients along with the vanilla extract and water.
  3. Allow to sit 10 minutes.
  4. Meanwhile In a small bowl, beat together the filling ingredients with a fork until the butter is softened.
  5. Place in a baggie and cut a very small bit of the corner off. You can always make it larger if needed.
  6. Spoon pancake batter onto a hot greased skillet, making small pancakes that are easy to turn.
  7. Cook for 2 minutes on the first side, then add the filling by squeezing the baggie and creating a line of filling in a swirl pattern on the top of the pancake. Don't put it too close to the edge.
  8. Allow to cook for another minute until golden brown on the bottom then flip the pancake in one swift turn.
  9. Cook the second side for a couple of minutes.
  10. When you are done cooking all the pancakes, you can add a little more filling to the the top of the pancakes if there is any left.
  11. Combine the glaze ingredients in a small bowl and place in a baggie. Cut the corner of the baggie and squeeze on top of a stack of pancakes before serving.


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  1. says

    I remember that recipe! Both Big Red Kitchen and Recipe Girl shared that recipe/concept. I love that you have a gluten-free, dairy-free version, Linda! :-) I think I’d make my own powdered sugar to ensure there’s no cornstarch included (and probably make it with coconut sugar) to make sure these pancakes are also grain free and even lower glycemic. Great idea!

    Off to share,

    • Kris says

      Shirley – I’m newbie… how do you make your powdered sugar without corn? I’d love to have an option for special occasions!

      • Julianne says

        These do look luscious !! I will try these for son’s birthday breakfast in Feb.

        Ps- you can buzz granulated sugar in a food processor or blender until powdery, but it does not get to the total dust state of commercial powdered sugar.

  2. says

    What a great idea, I’ve never thought of cinnamon roll pancakes! I love almond flour as I am grain free and recently found out I have high blood sugar (which my doctor has no idea why b/c I’m in my late 20’s and am normal weight!) Thanks for the recipe, I’m pinning this :)

  3. says

    I haven’t been able to find a gluten-free cinnamon roll recipe I like, but maybe these pancakes will fill my longing! Do you think they’d work if I used butter instead of margarine? Thanks!

  4. Barbara says

    These tasted great, but it was a little difficult to make. The filling caused holes in the pancakes when they were turned over. The glaze was delicious. Next time I will make half of the filling and mix it in with the pancakes and increase the glaze. Great for an occasional treat.

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