Ingredients
Cinnamon Swirl
- 1/4 cup + 1 Tbsp ghee, room temperature (soft)
- 1/2 cup pure maple sugar
- 2 tsp cinnamon
Pancakes
- 3 large eggs, room temperature
- 1/3 cup full fat coconut milk (other dairy-free milk can be used)
- 3 Tbsp coconut oil or ghee, melted and cooled to almost room temperature
- 1/2 Tbsp fresh lemon juice or apple cider vinegar
- 3 Tbsp pure maple syrup
- 1 tsp pure vanilla extract
- 1 1/2 cups blanched almond flour
- 1/3 cup arrowroot flour or tapioca flour
- 1/2 tsp baking soda
- 1 tsp baking powder
- 1/4 tsp salt
- 1 tsp cinnamon
- Extra coconut oil for greasing skillet or griddle
Maple Glaze
- 1/3 cup coconut cream
- 2 1/2 Tbsp pure maple syrup
- 1/4 tsp pure vanilla extract
- Pinch sea salt
Instructions
- Prepare the Maple Glaze: In a small saucepan, combine coconut cream and maple syrup. Bring to a boil, then lower the heat and allow it to simmer while stirring occasionally for 5-10 minutes until it becomes syrupy, resembling sweetened condensed milk. Stir in the vanilla and a pinch of sea salt. The glaze will continue to thicken as it cools. Allow it to cool or refrigerate until ready to use.
- Make the Cinnamon Swirl: In a bowl, thoroughly whisk together the softened ghee, maple sugar, and cinnamon. Transfer the mixture to a small plastic bag, which you will later use to pipe the cinnamon swirl onto the pancakes while cooking.
- Mix Dry Ingredients: In a large mixing bowl, combine almond flour, arrowroot or tapioca flour, baking soda, baking powder, salt, and cinnamon. Stir to blend well. Set aside.
- Mix Wet Ingredients: In a separate bowl, whisk together eggs, coconut milk, lemon juice or apple cider vinegar, maple syrup, vanilla, and melted coconut oil or ghee until the mixture is very smooth and fully combined.
- Combine Wet and Dry Ingredients: Gradually pour the dry ingredients into the wet, whisking well as you go until a thick, smooth batter forms.
- Preheat and Prep Griddle: Heat a large griddle or non-stick pan over medium heat. Lightly grease with coconut oil to prevent sticking. Use scissors to snip a very small hole in one corner of the plastic bag holding the cinnamon swirl filling.
- Cook Pancakes and Swirl: For each pancake, spoon or pour about 1/4 cup batter onto the hot griddle. When the edges look dry and bubbles begin to form on top, pipe the cinnamon filling over each pancake in a spiral pattern. Carefully flip and cook for another minute, watching to avoid burning. Remove to a plate.
- Finish Cooking: Repeat with remaining batter, re-greasing the griddle as needed and adjusting the heat to keep pancakes from burning. Allow cooked pancakes to cool slightly before drizzling with maple glaze. Serve warm and enjoy!
Notes
- Ensure all wet ingredients are at room temperature to promote even mixing.
- For dairy-free pancakes, use coconut oil instead of ghee.
- If pancakes are browning too quickly, lower the heat slightly as the cinnamon swirl can caramelize easily.
- The maple glaze thickens as it cools, so make it first.
- This recipe yields around 14 to 15 pancakes; nutrition is for one pancake including glaze and cinnamon swirl.
- Prep Time: 20 minutes
- Cook Time: 15 minutes
- Category: Breakfast
- Method: Stovetop
- Cuisine: American
- Diet: Gluten Free
Nutrition
- Serving Size: 1 pancake
- Calories: 207
- Sugar: 5g
- Sodium: 97mg
- Fat: 17g
- Saturated Fat: 8g
- Carbohydrates: 11g
- Fiber: 1g
- Protein: 3g
- Cholesterol: 49mg