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Tuesday, 17 November 2015

Cinnamon Roll Pancakes

We made these as a youth activity at my church and it was such a huge hit with the girls.  I've since made it a handful of times at home and when we've had visitors and it's been an equally big hit.  My sister, Jenny, introduced me to the magic that is cinnamon roll pancakes.  They're a great treat when you don't have time to make homemade gluten-free cinnamon rolls.  The cinnamon mixture sinks into the batter and then caramelizes perfectly once flipped. Enjoy!

Fresh, piping hot gluten-free cinnamon roll pancakes!

Cinnamon Roll Pancakes
Makes ~24 pancakes

Mix in a large bowl:
1 1/2 cups Kristin's Gluten-Free Flour Mix
2 Tbsp brown sugar
2 Tbsp baking powder
1/2 tsp salt

Add and mix in:
2 eggs
1 1/2 - 1 3/4 cup milk (lactose-free works great!)
4 Tbsp oil
1/2 - 1 tsp vanilla bean paste (or extract)

Pre-heat your pan over medium-low heat while you mix together the cinnamon mixture.

Mix together and put in a squeeze bottle (or thick ziploc bag):
1/2 cup butter, melted
3/4 cup brown sugar
1 Tbsp cinnamon
*The butter will separate out a bit from the cinnamon swirl mix, but just keep shaking or mixing - I sometimes just squeeze out any extra liquid into a spare bowl before piping the cinnamon mixture onto the pancakes.

If you have a non-stick, then you don't need to butter the pan (although you'll want to give it a quick wipe between batches of pancakes).  If in doubt, butter your pan between rounds of pancakes.

Pour a spoonful of batter on the pan.  Add a big swirl of cinnamon mixture on top of the pancake.  Repeat.

You'll want the pancakes to look fairly well-cooked, so you can see bubbles coming through the entire pancake before you flip.  It should look similar to the one below.

You can serve the pancakes plain (honestly, they're delicious like this and I don't think need anything else added) or you can make a bit of cream cheese glaze (below) to turn them into proper mini cinnamon rolls.  

Cream Cheese Glaze:
2 oz cream cheese
1 cup powdered sugar
pinch salt
1/2 tsp vanilla bean paste (or extract)
milk, to desired consistency

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