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5 from 3 votes

Paleo Cinnamon Roll Pancakes

Prep Time5 minutes
Cook Time10 minutes
Course: Breakfast
Cuisine: American
Diet: Gluten Free
Servings: 4 pancakes
Calories: 321kcal


Cinnamon Swirl



  • Make the cinnamon swirl mixture. In a small bowl, combine ghee, coconut sugar, and cinnamon. Mix well and scoop into a plastic baggie. The consistency should be thick like toothpaste.- not too hard where you can't squeeze it and not too melty.
  • Make the pancakes: In a large bowl combine the pancake mix, eggs, oil, and water. Stir until just combined.
  • Heat non-stick skillet over medium heat and place a very small amount of coconut oil in the pan.
  • Scoop ⅓ cup of batter into pan and let cook until bubbles start appearing on the surface, 1-2 minutes.
  • Cut a small hole in the corner of the baggie and squeeze out the mixture in a swirl pattern onto the pancake, making sure not to get too close to the edges. Cook for another minute.
  • Flip quickly with a metal spatula and cook 1-2 minutes until pancake is cooked through.
  • Transfer to a plate, wipe skillet completely clean, and repeat until all pancakes are made.


Calories: 321kcal | Carbohydrates: 26g | Protein: 7g | Fat: 21g | Saturated Fat: 12g | Polyunsaturated Fat: 3g | Monounsaturated Fat: 5g | Trans Fat: 0.01g | Cholesterol: 153mg | Sodium: 351mg | Potassium: 149mg | Fiber: 1g | Sugar: 7g | Vitamin A: 267IU | Vitamin C: 0.4mg | Calcium: 142mg | Iron: 1mg