Giant Pumpkin Cinnamon Roll Pancake (vegan, refined sugar free)
Why make a stack of pancakes when you can make one giant one? This oven-baked giant pumpkin pancake takes all the cozy flavors of a pumpkin cinnamon roll and all the ease of a pancake and combines them into a single, swirled, skillet-sized masterpiece. They are so soft, fluffy, and perfectly spiced.
Print Recipe
Ingredients
- 1 cup soy milk (or any non-dairy milk)
- 1 Tbsp apple cider vinegar
- 1/4 cup pumpkin puree
- 1 tsp vanilla extract
- 2 Tbsp coconut sugar (or brown sugar)
- 1 1/4 cup all-purpose flour
- 1 1/2 - 2 tsp pumpkin pie spice (use less if you prefer a milder spice flavor)
- 2 tsp baking powder
- 1/4 tsp sea salt
cinnamon swirl
- 2 Tbsp vegan butter, partially melted
- 2 Tbsp coconut sugar (or brown sugar)
- 1 tsp cinnamon
- 1 Tbsp pumpkin puree
Instructions
- Preheat oven to 350 degrees F.
- In a liquid measuring cup, add the milk and apple cider vinegar. Stir and set aside for 5 minutes. This is your vegan “buttermilk”.
- In a large mixing bowl, add the flour, pumpkin pie spice, baking powder, and salt. Whisk until well combined.
- In a medium bowl, add the soy milk mixture, pumpkin puree, vanilla extract, and coconut sugar. Whisk until well combined.
- Add the wet ingredients to the dry ingredients. Whisk until just combined. Don’t over mix. Let the batter rest for 8-10 minutes to allow the flour absorb the liquid.
- Make the cinnamon swirl by adding all the ingredients into a small bowl. Mix until well combined. Place into a piping bag or ziplock bag.
- Grease an oven-safe skillet and pour in the batter. Snip a small corner off the cinnamon swirl bag and pipe a swirl pattern into the batter.
- Bake for 12 minutes or until a toothpick inserted in the middle comes out clean. Transfer onto a plate and top it with some butter and a drizzle of maple syrup. Enjoy!
Servings: 4