Go Back
+ servings
Print Recipe
No ratings yet

Cinnamon Bun Pancakes

Gluten-free, clean-eating, and ultra-delicious, these pancakes rock the breakfast world.
Course: Breakfast
Cuisine: American
Keyword: Gluten-Free, Kid-Friendly, Low-Carb, Vegetarian
Servings: 3 people
Calories: 192kcal
Author: SkinnyMs.


  • 1/4 cup coconut flour
  • 1/4 teaspoon salt
  • 1 teaspoon baking soda
  • 2/3 cup Greek yogurt plain
  • 2 egg whites
  • 2 tablespoons honey
  • 1 teaspoon vanilla extract
  • 1/4 cup coconut milk
  • 1 tablespoon cinnamon


  • In a small mixing bowl, combine flour, salt, and baking soda.
  • In a separate bowl, whisk together yogurt, egg whites, honey, vanilla, and coconut milk. Gradually add flour milk to the yogurt mix. Gently stir until combined; if batter is too thick add a little coconut milk to thin until appropriate consistency is reached. Remove 1/4 cup of the batter into a small mixing bowl, combine with cinnamon.
  • Pour cinnamon batter into a Ziploc bag and snip off a small corner of the bag, set aside.
  • Lightly spray skillet with nonstick spray and heat on medium-high. Once pan is hot, pour approximately 1/4 cup batter onto skillet forming a pancake. Using the bag of cinnamon batter, quickly pipe a spiral onto the pancake, starting at the center and moving to the outside edge.
  • When the edges of the pancake begin to look dry and bubbles in the center begin to pop, quickly but gently flip the pancake. Cook until the second side is golden brown. Repeat with the remaining batter.
  • Serve with you favorite toppings, such as fresh fruit, maple syrup, honey, or even a little cream cheese glaze for a sweet treat!


Serving: 2pancakes | Calories: 192kcal | Carbohydrates: 22g | Protein: 8g | Fat: 9g | Saturated Fat: 4g | Cholesterol: 9mg | Sodium: 629mg | Fiber: 5g | Sugar: 15g |
SmartPoints (Freestyle): 8
SmartPoints (Freestyle): 8