cinnamon pancake rolls recipe

Cinnamon Pancake Rolls

Cinnamon lovers this one’s for you. Soft, indulgent, and topped with our crunchy granola, cinnamon rolls don’t come better than this.


  • 96g of almond flour
  • 1 teaspoon baking powder
  • 1⁄4 teaspoon sea salt
  • 60ml almond milk, more if needed
  • 2 large eggs
  • 1 tablespoon sweetener
  • 1 teaspoon vanilla
  • Extra-virgin olive oil, for the pan

For the swirl:

  • 3 tbsp peanut butter
  • 1 tsp cinnamon powder

For serving

  • Keto Hana cinnamon granola
  • Coconut yoghurt

How to make cinnamon pancake rolls 

  1. Mix all the dry ingredients in a bowl. Beat the eggs. Pour the wet ingredients into the bowl with the dry ingredients and stir. If your batter is very thick, stir in more almond milk. 

  2. Heat a non-stick skillet over medium-low heat. Brush the pan with a little olive oil and use a 1⁄4- cup measuring cup to pour the batter onto the pan.

  3. Mix peanut butter and cinnamon and using a piping bag make a swirl in the top of the pancake, flip and cook for and extra minute. Then remove.

  4. Serve with coconut yoghurt and KETO HANA cinnamon granola
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