Sourdough cinnamon roll pancakes have quickly become a breakfast favorite around here. I can't take credit for this brilliant idea. I found it here, but I needed to healthy-fy it. You can use your favorite pancake batter (we use this one). Here are the other modifications I made:
For the Cinnamon swirl
- 4 tablespoons melted butter, ghee, or coconut oil
- 1/4 cup whole cane sugar, date or coconut sugar
- 2 teaspoons ground cinnamon
For the glaze
- 1 cup powdered sugar (make your own running whole cane sugar with the dry blade of your Vitamix)
- 1-2 tablespoons milk
- 1/2 teaspoon vanilla extract
To assemble the cinnamon roll pancakes:
- Prepare chosen batter as usual. Pour batter into hot, buttered pan. Once the cakes begin to form bubbles that don't close up, squeeze the cinnamon mixture in a spiral, then flip the pancakes and finish cooking.
- Right before serving, use a spoon to drizzle the glaze over the pancakes.
Oh man, this is perfect! My husband LOVES cinnamon rolls, but I rarely make them because (brace yourself) I'm not a huge fan of them, and it's just the two of us. But this is an excellent idea! I'm going to have to try them this weekend with our favorite sourdough pancakes. Thanks!
ReplyDeleteSounds so yummy!
ReplyDeletethat looks freaking awesome! we love cinnamon rolls. We eat sourdough pancakes at least once a week and this looks like a great way to change it up. Normally I am feeding about 8 or 9 people, how many do you feed with the recipe you gave here? (I have to quadruple the pancake recipe I found.)
ReplyDeletethose look so fun! i am a huge fan of cinnamon. we tried your pink pancakes and everyone here loved them! i am going to make them again sometimes to keep using up the beets that are coming in our produce box. thanks for another great idea!
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