Cinnamon Sauce

  • 1 tsp cinnamon
  • ½ cup Earth Balance vegan butter
  • ½ cup light brown sugar

Coconut Cheesecake Butter

  • ¼ lb Earth Balance vegan butter
  • 1 oz vegan cream cheese
  • ¼ cup coconut milk powder
  • 2 tbsp extra fat coconut milk


  • cup all purpose flour
  • 1 tbsp baking powder
  • ½ tsp salt
  • 1 tbsp sugar
  • ¼ tsp cinnamon
  • ¼ tsp nutmeg
  • cup soy milk
  • ¼ cup canola oil
  • ½ tsp orange peel
  • ½ cup shaved chocolate or mini chocolate chips (optional garnish)

Candied Orange (optional garnish)

  • 1 orange (any type)
  • 1 cup granulated sugar
  • ¾ cup water
  • 1 tbsp sugar
If you're looking for a new way to jazz up breakfast, our plant-based chef Makini Howell has a fun mash-up: cinnamon rolls and pancakes.


Cinnamon Sauce

  • In a small sauce pot add butter sugar and cinnamon.  Heat over medium heat and whisk until all ingredients are well combined.  Set aside in a small bottle.

Coconut Cheesecake Butter

  • Let butter soften. Add to a stand mixer along with cream cheese, coconut powder and coconut milk, mix on low for 2 minutes then turn up to med high and whip for 5 minutes or until butter texture changes and becomes fluffy.

Pancake Batter

  • In a large bowl combine the flour, sugar, baking powder spices, orange peel and salt and whisk to combine.
  • In a separate small bowl whisk  milk and oil, make a well in pancake dry ingredients, pour in wet ingredients and fold in. Set aside.

Candied Orange

  • Preheat oven to 200 degrees.
  • Slice orange thinly (1/4-1/8") and remove any seeds.
  • Heat water and  sugar in a large saucepan or skillet over medium high heat until sugar is dissolved and mixture begins to simmer.
  • Add orange slices and simmer on low or medium low heat for about 20 minutes or until oranges turn translucent.
  • Remove orange sliced from pot, lay on a baking sheet.
  • Oven dry at 200F for about 45-60 min. If you sliced your oranges thicker they will take longer.
  • Remove from oven and sprinkle with sugar.
  • Can be stored in an airtight container.


  • Preheat a flat cast iron pan or a flat top griddle.
  • Ladle the batter into the preheated pan and cook. Once  pancakes start to bubble in the center, swirl the cinnamon sauce on top of the raw side of the pancake, flip pancake and cook on the other side with cinnamon syrup side down.  Your pan will get a tad messy but it is well worth it.
  • Once pancakes have cooked through on both sides and are golden brown, remove from pan and plate.  Stack pancakes 3-4 high, (drizzle with more cinnamon sauce if desired,) top candied orange, shaved chocolate and a scoop of cheesecake butter, drizzle with maple syrup and serve!