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.
Recipe by Gluten-Free Homemaker at