Gluten Free Cinnamon Roll Pancakes
Man has wrestled with the age old question.
This morning do I crave flaky cinnamon rolls topped with decadent cream cheese icing? Or is it fluffy buttery pancakes with classic maple syrup?The answer to that question, of course, is both. This week’s edition of Foodie Friday combines two of my favorite breakfast items, cinnamon rolls and pancakes. Cinnamon Roll Pancakes. Prepare to be amazed!
Feel free to use your favorite pancake recipe, or use our gluten free pancake recipe adapted from Bob’s Red Mill.
Gluten Free Pancake Mix :
– 1 1/3 cups Gluten Free All Purpose Baking Flour
(We love Bob’s Red Mill Gluten Free Baking Mix, which can be purchased here.)
– 1 tsp Baking Powder
– 1/2 tsp Sea Salt
-1/2 tsp Baking Soda
– t tbsp Maple Syrup
– 1/2 tsp Vanilla
– 2 tbsp Vegetable Oil
– 3/4 cup + 2 tbsp Water, warm
– 2 eggs, beaten (set aside)
1. In a bowl combine the All Purpose Gluten-Free Baking Flour, baking powder, sea salt and baking soda. In another bowl combine honey, vanilla, vegetable oil and warm water. Mix dry ingredients with wet ingredients; then gently fold in the egg whites.
2. Ladle pancake batter onto a preheated and oiled grill, flip pancakes when they begin to puff and become lightly browned on the edges.
*To make these Pancakes “Cinnamon Roll Pancakes” follow the directions below*
Makes 8 pancakes.
1/2 cup butter, melted
Packed 3/4 cup brown sugar
1 Tablespoon ground cinnamon
Cream Cheese Glaze:
4 Tablespoons butter
2 ounces cream cheese
1 1/4 cups powdered sugar
1 teaspoon vanilla extract
Prepare Cinnamon Filling first: In a medium bowl, mix melted butter, brown sugar and cinnamon. Scoop the filling into a small zip baggie and set aside. (You want this to rest and ‘set up’ while you’re preparing the other ingredients. It’s best if it gets a little thicker, you don’t want it too thin)
Prepare Pancake batter: See Recipe Above.
Prepare Cream Cheese glaze: In a medium glass or microwave-safe bowl, heat the butter and cream cheese until melted. Whisk together until smooth, then whisk in powdered sugar and vanilla. Set aside.
Heat a large skillet or griddle over medium-low heat. Spray with non-stick cooking spray. Scoop about 1/2 cup of pancake batter onto the skillet. Snip the corner of your cinnamon filling baggie and squeeze a spiral of the filling onto the top of the pancake. When bubbles begin to appear on the surface, flip carefully with a spatula and cook until lightly browned on the underside, 1 to 2 minutes more. Transfer pancake to a baking sheet and keep warm in the oven while you make the rest of the pancakes.
When ready to serve, spoon warmed cream cheese glaze on top of each pancake. Enjoy!
(Adapted recipe found here)
By Amanda Turner