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Snickerdoodle Paleo Pancakes

Cinnamon Swirl Paleo Pancakes | theroastedroot.net Made using almond flour and coconut sugar for a healthy yet delicious breakfast #brunch #paleo #glutenfree #pancakes

Yooooooosemite Sam holy hot diggity daaayum chitty chitty bang bang wall walla washington Magical Mr. Mistoffelees Supercalifragilisticexpialidocious, Mary Poppins!

Thank you. That felt so right.

Basically, these pancakes have made me lose my marbles. Have a gander:

Cinnamon Swirl Paleo Pancakes | theroastedroot.net Made using almond flour and coconut sugar for a healthy yet delicious breakfast #brunch #paleo #glutenfree #pancakes

Before you lose your bloomin’ britches over these pancakes, lemme give you all the informations. They are crispy on the outside and molten on the inside, like a down and dirty caramelized pancake churro concoction that doesn’t make any sense it’s so wrong that it’s right.

They are LITRALLY crispy.

…on account of the coconut sugar.

…it caramelizes in the pan.

…creating the crisp.

…you will never be the same.

…nor will your kids.

…molten on the inside, though.

…like you’re biting into a churro factory.

…serious biznatch.

…almond flour has protein in it. Just sayin’.

The order of operations for these cheeky hot cakes is you make a regular batch of almond flour pancake batter, then swirl in this coconut sugar/butter/cinnamon mixture (a.k.a. salve from heaven). If you want, you can draw inappropriate pictures in the swirl. Illustrate like no one is watching.

While the pancakes cook on the skillet, the coconut sugar and butter create a flavor and texture so obnoxious it can’t be explained with words. Churro. <- Okay, it can. 

If you need to use brown sugar instead of coconut sugar, that might work. No guarantees, don’t quote me on that.

I wanted to name these pancakes Cinnamon Roll Paleo Pancakes SOBAD, but they look nothing like a cinnamon roll. I even felt weird and cagey about calling them “cinnamon swirl,” since you can’t see the swirl in the photos. So then I debated calling them Churro Pancakes, but thought that might be confusing and off-base. But they do taste like a cinnamon roll…pancake, that is…churro-syle…ramalamadingdong. Are we still talking about my thoughts? Let’s stop.

Oh hey, these are grain-free, refined sugar-free, gluten free, dairy free and paleo friendly! <- Buzz words for SEO purposes, m’dear.

Cinnamon Swirl Paleo Pancakes | theroastedroot.net Made using almond flour and coconut sugar for a healthy yet delicious breakfast #brunch #paleo #glutenfree #pancakes

The pancake batter itself is made using almond flour and almond milk, and the cinnamon swirl concoction consists of butter (use grass-fed to be paleo-friendly, or use coconut oil), coconut sugar and cinnamon. You could probably throw some walnuts in there, too, for some added crunch.

Word to the wise: be careful when flipping these, as they’re more delicate than the average pancake. 

Have I mentioned, the pancakes turn out crispy on the outside and molten on the inside?  Just like a freaking churro? I feel like I’m repeating myself repeating myself.

That dollop of white you see in the photos is plain Greek yogurt, because cinnamon + sugar needs some tang for the palate balancing, yes? Yogurt is not paleo, but it’s still rad. You could spread these things with cream cheese, you wicked creature you. Cream cheese is not paleo…but…still rad.

My cookbook, Paleo Power Bowls, is now available! CLICK HERE to check it out. Thank you for your all your support!

You need pancaaaaaaaaaakes!

 

Cinnamon Swirl Paleo Pancakes | theroastedroot.net Made using almond flour and coconut sugar for a healthy yet delicious breakfast #brunch #paleo #glutenfree #pancakes

Crispy Cinnamon Swirl Paleo Pancakes

Yield: 8 medium-sized pancakes
Prep Time: 15 minutes
Cook Time: 20 minutes
Total Time: 35 minutes

Crispy Cinnamon Swirl Paleo Pancakes are a unique, delicious pancake recipe to share with friends and family.

Ingredients

Almond Flour Pancakes:

Cinnamon Swirl:

Instructions

  1. Stir together the almond flour, tapioca flour, baking powder, baking soda, cinnamon, and salt in a mixing bowl (dry ingredients).
  2. In a separate bowl, whisk together the eggs, vanilla extract, almond milk, and maple syrup. Pour the wet mixture into the bowl with the dry mixture and stir well to combine.
  3. Add three tablespoons of the pancake batter to a small bowl. Add the melted butter, cinnamon, and coconut sugar and stir well to combine. This mixture will be thick.
  4. Pour the cinnamon and sugar mixture into the bowl with the pancake batter and swirl.
  5. Heat a large nonstick skillet over medium and add enough coconut oil to generously coat the surface, about 3 tablespoons.
  6. Measure 1/4 cup of batter and pour on the hot skillet. Cook until sides begin to firm up, about 2 to 3 minutes. Carefully flip and cook another 2 to 3 minutes, until pancake is cooked through. Repeat for remaining batter, adding more coconut oil to the skillet as necessary.
  7. Serve pancakes with butter, pure maple syrup, and plain Greek yogurt (or spreadable cream cheese).
Nutrition Information
Yield 8 Serving Size 1 grams
Amount Per Serving Unsaturated Fat 0g

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aimee

Saturday 17th of November 2018

These pancakes were super thick for me. I had to add almond milk which then diluted the cinnamon flavor. I think I'll try again but buy paleo pancake mix.

Julia

Saturday 17th of November 2018

I'm sorry to hear that, Aimee! What brand of almond flour did you use? Did you make any other substitutions (for instance, arrowroot flour for tapioca flour or coconut milk for almond milk)?

Cristal

Friday 12th of August 2016

I really wish these were fluffy like the photo. The batter was very hard like dough and I didn't change a thing! Maybe some suggestions would be nice. So disappointed esp bc I used a ton of almond flour which is very expensive :(

Julia

Thursday 18th of August 2016

Hi Cristal,

Did you make any substitutions? What type and brand of almond flour and tapioca flour did you use? I'm sorry the pancakes didn't turn out - sounds like the batter just needed more liquid.

Mandy

Saturday 13th of February 2016

I'm making these right now and I'm up to a half a gallon of almond milk because they are so thick! I don't understand I followed the recipe to a T and was so excited to try these but they are like dough consistency.

Julia

Saturday 13th of February 2016

Hi Mandy,

Oh no, I'm so sorry to hear that! Did you make any changes to the recipe? Specifically, did you change up the flour measurements or types at all? Hope your weekend is going well otherwise.

Cynthia

Saturday 16th of January 2016

I very rarely comment, but I believe this recipe deserves some praise. I got to your site from a pin, and was looking for something that would satisfy all the picky eaters in my household, as not everyone has joined me on my gluten-free journey.. The only change I made to the recipe was that I had some gluten free rice flour blend that I wanted to use up, so I used one cup of that and one cup of almond flour. Mine seemed a little thicker than it probably should've been, but they cooked up very well and the taste was spot on to your description. And everyone loved them!! Thank you!

Julia

Saturday 16th of January 2016

Yuuuuuuuhs, I'm so happy to hear you and your family enjoyed the pancakes! This recipe is definitely one of my favorites - definitely a fun one for a weekend breakfast or brunch! The rice flour sounds like a nice addition, and I'm thinking I need to try that the next time I make these. Thanks so much for your kind words, Cynthia! Hope you're having a great weekend! xo

Mary

Wednesday 9th of December 2015

I almost Never read the lead up to the recipe, but you are hilarious and awesome. Thank you!

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