Gluten, Dairy, and Soy Free Glazed Cinnamon Roll Pancakes


I woke up this morning with pancakes on my mind. Our usual Pumpkin Spice Pancakes didn't seem right, though, so I came up with these instead. With or without the buttery glaze, they're a yummy weekend treat.

You'll Need:
For Pancakes:
1 1/2 Cups GF Pancake Mix {I use Bob's Red Mill}
1 egg {egg replacer would work nicely here! or apple sauce}
1 Tbsp. Canola Oil
1 Tbsp. Vanilla
1 Cup Almond Milk

For Cinnamon Filling:
1/4 Cup Earth Balance {I use the Soy Free variety}
1/4 Cup Brown Sugar, plus a heaping Tablespoon
2 tsp. Cinnamon

For Glaze:
2/3 Cup Earth Balance
1 Tbsp. Vanilla
1 1/3 Cups Powdered Sugar
2 Tbsp. Almond Milk

To Make:
For Pancakes:
Measure pancake mix into a medium bowl, creating a well in the center.
Combine the wet ingredients, add them to the dry mix, and stir to combine.
Set the batter aside.

For Cinnamon Filling:
Melt the Earth Balance slightly in the microwave so that it is  liquid, but not boiling.
Stir in the brown sugar and cinnamon, adding a bit of extra brown sugar if the mixture seems overly runny.
Transfer the mixture to a sandwich bag and set aside.

For Glaze:
Melt Earth Balance over medium-low heat in a small sauce pan.
Stir in the powdered sugar, vanilla, and almond milk. Mix well to combine, then keep warm while you make your pancakes.

To Complete Pancakes:
Clip the bottom corner of the sandwich bag holding your cinnamon filling. You'll use this as you would a pastry bag to "pipe" the filling onto the cooking pancakes. {Use caution! The filling wanted to run right out of the bag, so I had to be sure to place the bag with the clipped corner facing upward when I wasn't using it.}
Spoon pancake batter onto your cooking surface as with your usual pancakes.
Immediately add some of the filling using the sandwich bag in the style of a pastry bag to create a swirl on the un-cooked side of your pancakes.
When they're ready, gently flip the pancakes to avoid splattering the cinnamon mixture.
Serve the pancakes with a drizzle of glaze, or with maple syrup.

4 comments:

  1. I made these for my husband and I for breakfast this morning. What a perfect start to a Sunday morning! They tasted just like cinnamon rolls. If you haven't made them yet, you really should. Delicious!

    ReplyDelete
  2. Brianne WinkelmanMarch 18, 2012 at 5:11 PM

    This is one of our favorite breakfast treats. They are super sweet so I can't do them very often, but ohhhh so good

    ReplyDelete
  3. Hi, I've recently stumbled on your blog and have been really enjoying reading your recipes! This one I'm really eager to try, mainly due to a slight obsession with cinnamon.. I'm from the UK so it's not possible to use Earth Balance. Can you please recommend an alternative? I'm dairy free and GF too. Thanks very much and thanks again for s many great recipes
    Claire

    ReplyDelete
    Replies
    1. Hi Claire! Earth Balance is my replacement product for butter. If you've got a butter/margarine replacement product, use that where Earth Balance is called for. If you haven't got a product like that, I wonder how coconut oil might work out??

      Delete

Thanks for your opinion, and for keeping things friendly! I aim to answer every question that is asked here on my blog, so feel free to leave your inquiries.

Please note that comments on posts older than five days require moderation. I do this so that I don't miss out on what you have to say! Nothing personal :)