Apple Cinnamon Roll Pancakes

developed by Church Health Center Wellness

Prep time: 10 minutes
Total time: 30 minutes
Makes 4 servings
Serving Size: 1 pancake, about 4 mini cinnamon rolls
Nutrition Facts (per serving): Calories: 325; Total Fat: 13 g; Sodium: 397 mg; Carbohydrate: 45 g; Fiber: 6 g; Protein: 11 g


¾ cup all-purpose flour
¼ cup whole-wheat flour
2 teaspoons baking powder
½ teaspoon cinnamon
¼ teaspoon salt
1 egg, lightly beaten
1 cup low-fat milk
1 teaspoon vegetable oil

2 cups all-natural apple sauce
1 teaspoon cinnamon
½ teaspoon ground ginger

½ cup low-fat vanilla yogurt
½ cup toasted pecans


  • Preheat griddle to 350 degrees or heat a heavy sauté pan over medium high heat. Lightly grease the surface with cooking spray.
  • Mix apple sauce, cinnamon and ginger using a whisk or fork to make sure all the ingredients are well mixed. Set aside.
  • Sift flours, baking powder, salt and cinnamon. Set aside.
  • Beat the egg with the oil and milk and stir into flour mixture to make a slightly lumpy mixture.
  • Using a ½ cup measuring cup, scoop and place mixture onto hot griddle or pan. Repeat for each pancake.
  • When bubbles appear and the batter begins to dry around the outside ring of the pancakes, flip the pancake and cook for an additional 3 minutes or until well browned and done in the center.
  • Place the pancakes onto a plate and spread each cake with 2 tablespoons of spiced applesauce.
  • Roll pancake up, keeping the roll tight enough to hold its shape, but not so tight that applesauce filling comes out.
  • Slice the roll lengthwise into 1 inch segments and place up side up.
  • Drizzle with the yogurt and crumble pecans on top.

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