I simply can’t tear myself away from the Pinterest. So when I saw this beautifully illustrated cinnamon roll pancake situation, I was all, “I’ll nail that!” So I woke up the kids, told them the good news and we proceeded to have the most amazing Saturday morning of all time.
Cinnamon. Roll. Pancakes. While there are a few steps here, if you grab your favorite gluten-free pancake mix you can knock out a few of them. I also was thanking the maker I’d made an impulse buy so I had these icing bottle things to put my cinnamon mixture and my icing into for easier pancake distribution –
You can use a Ziploc bag with a small cut in one corner if you don’t have this random plastic in your home, but be sure everything has cooled as not to melt the bag. But once you’ve mixed up these two add-ons, you just throw your g-free ‘cakes on the griddle, let them find their space, and make a cinnamon swirly, like so –
Cute, no? Recipe Girl suggests you steer clear of the pancake edge when you’re adding your cinnamon mixture, otherwise it could wreck the whole thing. But I’m guessing, even if wrecked, these would still be totally delicious. Although we have decided the amount of sugar means we can only eat these once a year. Only 363 more days before we can enjoy the crap out of these dessert pancakes. Yes, I am counting the days.
You too, can o.d. on sugar in the morning!
Gluten-Free Cinnamon Roll Pancakes
adapted from recipe girl
Prep time: 15 minutes Cook time: 5-7 minutes per ‘cake
4 tablespoons (1/2 stick) butter, melted
1/4 cup + 2 tablespoons brown sugar
1/2 tablespoons cinnamon
4 tablespoons (1/2 stick) butter
2 ounces cream cheese, room temperature
3/4 cup powdered sugar
1/2 teaspoon vanilla
Pancakes – Use your favorite gluten-free mix. I like Pamela’s, XO, and The Pure Pantry the best
1. Prepare cinnamon mixture—Mix melted butter, brown sugar, and cinnamon together in medium bowl. Transfer to icing bottle or Ziploc bag and set aside.
2. Prepare icing—Melt butter over low heat. Add cream cheese and whisk together completely. Add powdered sugar, 1/4 cup at a time and whisk until completely mixed. Add vanilla and mix. Remove from heat and transfer (when cool) to icing bottle or Ziploc bag.
3. Make pancakes according to instructions and heat oil on griddle.
4. Pour 1/3 cup—or even more—pancake batter on the griddle and let cook for 20 seconds before creating a winding circle of cinnamon mixture inside. Flip after pancake has lots of air bubbles and bottom is browned on one side.
5. Stack pancakes on top of each other, and use icing bottle or Ziploc bag to create cinnamon roll stripes or circles on the top pancake. ENJOY.