Recipe: Tasty Vickys Cinnamon Roll Pancakes, GF DF EF SF NF

Vickys Cinnamon Roll Pancakes, GF DF EF SF NF. To make the topping simply mix the sugar and water together then pour over your warm pancake stacks. As simple as that Recipe of Vickys. Repeat for the remaining batter, adding oil to the pan as required and also giving it a wipe first with kitchen roll to remove excess 'swirl' as it will caramelize and stick to the pan.

Vickys Chickpea & Mango Salad w Creamy Dressing, GF. These Cinnamon Roll Pancakes combine two of your favorite breakfasts into one healthy treat! Plus they are Vegan, Gluten Free, and Refined Sugar Free. You can have Vickys Cinnamon Roll Pancakes, GF DF EF SF NF using 15 ingredients and 9 steps. Here is how you cook it.

Ingredients of Vickys Cinnamon Roll Pancakes, GF DF EF SF NF

1. You need of gluten-free / plain flour.
2. It's of xanthan gum if using GF flour.
3. You need of baking powder.
4. It's of light coconut milk.
5. Prepare of maple syrup.
6. You need of granulated sugar.
7. It's of sunflower oil.
8. Prepare of vanilla extract.
9. Prepare of Cinnamon Swirl.
10. Prepare of sunflower spread.
11. You need of brown sugar.
12. It's of ground cinnamon.
13. Prepare of Topping.
14. You need of icing sugar (1 cup confectioners).
15. It's of water (1/8 cup).

What's the only thing better than pancakes on a weekend morning? A cinnamon-brown sugar filling is swirled over a pancake and topped with icing in this clever cinnamon roll pancake recipe the kids will love. Definitely tastes like cinnamon rolls mixed with pancakes. These banana oat pancakes are a tried and true Fit Foodie favorite!

Vickys Cinnamon Roll Pancakes, GF DF EF SF NF step by step

1. Whisk the dry ingredients together and the wet seperately. Use the lesser amount of milk for plain flour.
2. Stir together until just combined, don't over mix. Let stand while you prepare the 'swirl'.
3. Cream the sunflower spread, brown sugar and cinnamon together.
4. Spoon into a piping bag.
5. Lightly oil a frying pan over a medium heat. Make a small test pancake to check the pan is at the right temperature. If the colour is uneven, the pan has too much oil and the heat is too high.
6. When you're happy, add batter to the pan. This recipe will make 8 large pancakes but once the topping is on they've very sweet so stick to smaller ones around 4 inch diameter. You should get around 14 - 16.
7. Cook until small bubbles start popping on the surface then add the swirl. Flip over and cook the otherside until lightly browned.
8. Repeat for the remaining batter, adding oil to the pan as required and also giving it a wipe first with kitchen roll to remove excess 'swirl' as it will caramelize and stick to the pan.
9. To make the topping simply mix the sugar and water together then pour over your warm pancake stacks.

These delicious oatmeal pancakes are gluten free and freezer-friendly! These Cinnamon Roll Pancakes have all the best elements of a classic cinnamon roll, but in pancake form. You drop big swirls of cinnamon roll filling right onto the pancakes while they're cooking, then drizzle them with a cream cheese frosting to serve. The thing with cinnamon rolls (made from scratch) is that the dough goes through a number of resting stages and in order to have them baked fresh I make these pancakes probably once a month with delicious crispy bacon and serve them with a bowl of fresh fruit. Cinnamon Roll Pancakes: Combine all dry ingredients in a small bowl, and stir very well.