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.
