Email Link SMS X Search Clock Right Arrow Caret down Caret up Caret left Caret right Thumbs up Speech Audio on Replay Plus Minus

Advertisement

Cinnamon Roll Pancakes With Chloe Coscarelli

by Rachel Gaewski featured in 7 Fall Cinnamon Breakfasts

Under 30 min

Under 30 min

Ingredients

for 4 pancakes

  • 1 cup
    all-purpose flour (125 g)
  • 2 teaspoons
    baking powder
  • ½ teaspoon
    sea salt
  • 1 cup
    almond milk (240 mL)
  • 2 tablespoons
    maple syrup
  • 3 tablespoons
    vegan margarine, or refined coconut oil, at room temperature
  • 5 tablespoons
    light brown sugar
  • 2 teaspoons
    ground cinnamon
  • vegetable oil, for greasing

Glaze

  • 2 cups
    confectioners sugar (240 g)
  • ¼ cup
    water (60 mL)

Advertisement

Preparation

  1. In a large bowl, whisk together the flour, baking powder, and salt. In a small bowl or measuring cup, whisk together the almond milk and maple syrup.
  2. Add the wet ingredient to the dry and whisk to combine. Do not overmix.
  3. In a small bowl, mix together the margarine, brown sugar, and cinnamon. Transfer to a pastry bag or plastic zip-top bag and snip off one corner.
  4. Lightly grease a large nonstick skillet or griddle and heat over medium heat. When the pan shimmers, measure out ¼ cup (35 g) of the batter (or eyeball it) and pour it onto the skillet. Pipe a circular swirl of the cinnamon mixture into the batter. Repeat to fill the skillet.
  5. When small bubbles appear in the center of the pancakes, after about 4 minutes, flip.
  6. Cook on the other side for about 1 minute more, until lightly browned and cooked through. Repeat with the remaining batter, adding more oil to the skillet between batches as needed.
  7. In a small bowl, combine the confectioners’ sugar and water and whisk until smooth.
  8. Drizzle the pancakes with the glaze and serve.
  9. Enjoy!
 

Advertisement

Advertisement

Advertisement

More like this