Pancake Stack!
I’m starting this week off with some good and positive energy! This gluten free cinnamon roll pancake is perfect for that. I have been feeling very fatigued lately and needed some energy this morning. So without further ado, I made these gluten free and paleo pancakes this morning, which are so easy to make. They’re like biting into a real cinnamon roll! I love the taste and texture so much, and I find myself making them constantly.
I love posting breakfast recipes on Sunday’s. It’s looking like my current theme, and I love it. I am definitely sticking to it. So for Sunday inspiration, please do come over and see what we have cooking for you! This gluten free cinnamon roll pancake recipe is fancy looking. I like to make it for guests because they seem so interested by it. So it is definitely a show stopper!
Tip for making these:
When I put the cinnamon roll pancake batter into the pan, I like to add the cinnamon swirl no after I see some bubbles. I let the cinnamon roll pancake cook for a few minutes and then add the swirl.
I find it best to pipe the cinnamon swirl, when the pancake is semi-cooked. This way the swirl will not expand and drip off the cinnamon roll pancake.
Storage Instructions for gluten free cinnamon roll pancakes:
- This gluten free cinnamon roll pancake batter makes quite a decent amount of pancakes. Because we are using almond flour and tapioca starch, I wouldn’t suggest leaving the batter overnight in the fridge. Rather, cook off the batter while you have it. It can become thick and dry leaving it for too long.
- If you have cooked all the batter, then store the leftover gluten free cinnamon roll pancakes (if you have any) in an airtight container in the fridge. To reheat, just reheat in the microwave for 1-2 minutes when you are ready to eat them.
Cinnamon Roll Pancakes
Course: Gluten Free, How to bake Gluten Free, Paleo, Pancakes8
servings10
minutes15
minutesThese cinnamon swirl pancakes are gluten free and paleo! They are so light and the perfect Sunday morning breakfast! The cinnamon swirl on top is sweet and looks so pretty for a fancy vibe!
Ingredients
- Ingredients for Cinnamon Swirl
2 tsp. cinnamon powder
4 tbsp. softened butter/ghee
1 tbsp. white granulated sugar/coconut sugar
- Ingredients for Pancakes
1/3 cup macadamia milk/any plant-based milk of your choice
3 eggs, room temp.
3 tbsp. ghee
1 tbsp. fresh lemon juice
1 tsp. vanilla essence
2 tbsp. maple syrup
1 1/2 cup almond flour
3 tbsp. tapioca flour
1/4 tsp. salt
1/3 tsp. baking soda
2 tsp. baking powder
1 tsp. cinnamon powder
1/2 tsp. nutmeg powder
1 tbsp. coconut oil for frying. add some more coconut oil as the pan dries out.
Directions
- Method for Cinnamon Swirl
- In a small bowl, mash the butter with a fork, then add in the cinnamon and sugar.
- Place into a piping bag, or Ziploc plastic bag, cut the corner end off and wait to use on top of the cooking pancake.
- Heat a skillet or pan with 1 tbsp of coconut oil.
- Place about 3 tablespoons of pancake batter into the skillet on medium heat, and once the edges start to bubble and the top seems firm (after about 2-3 minutes), swirl the cinnamon sugar mixture on top in a spiral motion. Allow to cook for another 1 minute, then flip the pancake over.
- Continue like this until the batter is done, drizzle with maple syrup and enjoy!
- Method for pancakes
- In a medium sized bowl, whisk together the milk, eggs, ghee, lemon juice, vanilla essence and maple syrup. Once combined, set aside.
- In a separate bowl, combine the rest of your dry ingredients and whisk to combine.
- Then slowly add the dry ingredients to the wet, and whisk to combine. Add in three inclusions to make sure everything combines well.
