Simple cinnamon pancakes topped with almond butter, whipped cream, coconut chips, berries, and pure maple syrup

I love having a solid pancake recipe on hand. The one I’m sharing today is definitely one of those bookmark recipes, it just never lets me down!

This recipe is easy, delicious, and contains healthy whole food ingredients your body will love. It’s the perfect healthy recipe idea for breakfast, or your brunch crowd! You can easily make a larger batch of these pancakes by doubling the recipe and freezing any leftovers for another day. I love that these pancakes make the kitchen smell like a cinnamon swirl. The addition of cinnamon adds the perfect warming and comforting touch to the pancakes and your surroundings.  I also provided vegan + gluten-free subs in the recipe below for anyone who follows either, or both, of those lifestyles. I hope you enjoy!

Simple cinnamon pancakes. Jenna holding a cut piece of pancake with almond butter on it.


This easy dairy-free pancake recipe is the perfect breakfast or brunch option. Packed with healthy fats, quality protein, and filling fiber to leave you feeling nourished, satisfied, and energized for whatever your day ahead holds. This recipe can easily be altered to suit a vegan or gluten-free lifestyle.

Serves: 6 pancakes | Time: 30 minutes| Difficulty: Easy


  • 1 organic egg, or flax egg if vegan [see note below]
  • 1 tbsp coconut oil, melted
  • 1 tbsp pure maple syrup
  • 1/2 tsp baking soda
  • 1 tsp baking powder
  • Pinch of sea salt, or Himalayan salt
  • 1/4 tsp cinnamon
  • 1/2 tsp pure vanilla extract, non-alcoholic
  • 1 cup unsweet almond milk
  • 1/4 cup rolled oats, sub gluten-free rolled oats if needed
  • 1 cup organic sprouted spelt flour, sub gluten-free all purpose baking flour if needed

NOTE: For the flax egg, combine 1 tbsp ground flaxseed with 2 + 1/2 tbsp water and let it set for two minutes then add into recipe in place of the egg.

Topping Ideas:

  • berries
  • hemp hearts
  • granola
  • coconut whip
  • coconut chips
  • chia jam
  • nut butter
  • pure maple syrup
  • berry syrup


  1. In a large bowl, add the egg [or flax egg], coconut oil, maple syrup, vanilla extract, baking soda, baking powder, sea salt, and cinnamon and whisk everything together until combined. Add in the almond milk and whisk again.
  2. Add the rolled oats and spelt flour [sub GF options if needed] and stir until everything is just combined [avoid over mixing]. Let the batter sit while you preheat your skillet on low. You’ll want the surface of your skillet to be hot, but not too hot.
  3. Lightly grease your skillet with coconut oil, or oil of choice, and add 1/4 cup amounts of batter onto your skillet. Flip the pancakes over when it starts to bubble in the middle and looks cooked around the edges. You’ll want to cook the other side of the pancake for another minute or so while keeping an eye.
  4. Add toppings of choice, and enjoy!

Thank you for checking out today’s pancake recipe! I hope you enjoy. If you make this recipe, snap a photo and tag me on Instagram so I can see your lovely creations!

Jenna XO

Photo Credit: Brittni Rose Image

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