Cinnamon Roll Pancakes Recipe
Servings: 6
Ingredients
- For the Pancakes:
- 2 cups buttermilk preferably at room temp
- 2 large eggs
- 3 Tablespoons melted unsalted butter or plant butter
- 1-2 teaspoons vanilla extract
- 2 cups flour such as all-purpose, oat, whole wheat pastry or a GF flour blend
- 1 teaspoon baking soda
- 1 teaspoon baking powder
- 1 teaspoon sea salt
- Unrefined coconut oil for brushing griddle or pan
- Cinnamon swirl:
- ½ cup creamy almond butter cashew butter, or granola butter
- ½ cup brown sugar maple sugar or coconut sugar if nut butter is drizzly, OR use ½ cup maple syrup if nut butter is thick or use a combo of dry and wet sweetener
- 2 teaspoons ground cinnamon
- Cream cheese or Greek yogurt drizzle:
- 4 ounces 6 Tablespoons plain, unsweetened cream cheese (any kind) at room temperature or strained Greek yogurt (strain overnight)*
- ¼ cup pure maple syrup
- Optional: can add a little bit of milk to thin out further
- Optional: chopped pecans for serving
Instructions
- Preheat a griddle or skillet over medium-low heat.
- To make pancakes, blend buttermilk, eggs, melted butter, and vanilla in a blender until smooth. In a large bowl, whisk together the flour, baking soda, baking powder, and salt. Mix wet mixture into dry and don’t overmix. Pancake batter can be made a day in advance and stored covered in the fridge.
- To make the cinnamon swirl, whisk together the almond butter, sweetener, and cinnamon until it makes a smooth paste. Transfer mixture to a Ziploc bag and snip a tiny bit off the corner of the bag.
- Make the cream cheese drizzle by whisking together the cream cheese and maple syrup until smooth. You can use a food processor to blend if you prefer. Depending on the consistency you like, you can add a few drops of milk to thin it out. If you prefer a thick drizzle, you can transfer the cream cheese mixture into a Ziploc, snip the corner, and squeeze it through the bag for serving.
- Melt a little coconut oil on the griddle or skillet. Raise the heat to medium. Form pancakes and immediately squeeze the cinnamon mixture in a swirl over the pancakes. Flip when they start to bubble at the top and cook until set.
- Drizzle with cream cheese either with a spoon or a Ziploc bag.
- Garnish with chopped pecans if desired.
Notes
*to strain Greek yogurt, line a colander with a layer of paper towels or a clean kitchen towel. Pour yogurt into towel-lined colander and cover the top with any excess towel hanging off the sides. Place colander over a bowl or plate and store in the fridge. The towel will absorb excess moisture and will give you a cream cheese-like result after a couple hours.
Make ahead: pancake batter can be made the day before and stored covered in the refrigerator.