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Pumpkin Cinnamon Roll Pancakes

Soft pancakes with a cinnamon swirl and creamy plant-based icing.

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Watch how it is made

The reel shared on @veganjoyciful.

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Before you start

Cook covered over low heat without flipping, so the sugar does not scorch. Contains wheat; check the plant-based cheese label.

Pumpkin Cinnamon Roll Pancakes

About 6 pancakes

Ingredients

Batter: 120 g all-purpose flour; ½ cup pumpkin purée; ¾ cup + 1 tbsp canned coconut milk; 3 tsp baking powder1 tbsp sugar; ½ tsp cinnamon; ¼ tsp nutmeg; ¼ tsp allspice; 1 tsp vanilla; pinch of saltSwirl: 3 tbsp softened vegan butter; ¼ cup coconut sugar; 1 tsp cinnamonIcing: ⅓ cup vegan cream cheese; 2 tbsp maple syrup; 2 tbsp coconut milk

Step by step

Mix batter ingredients just until combined. Separately mix the swirl and transfer to a piping bag.
Lightly grease a pan over low heat. Add ¼ cup batter per pancake and immediately pipe a spiral.
Cover and cook 3–5 minutes, until cooked through. Do not flip.
Whisk icing ingredients together and spoon over the pancakes.

Original recipe and image: @veggieworldrecipes.

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