My name is Ashley McLaughlin and this is my blog, Edible Perspective. To learn more about my journey head on over to my about + FAQ pages. I'm thrilled that you stopped by. Enjoy!

  


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Baked Doughnuts For Everyone: From Sweet to Savory to Everything in Between, 101 Delicious Recipes, All Gluten-Free

 

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Friday
Dec212012

cinnamon roll pancakes

Can I beg you to do something?

cinnamon roll pancakes (GF) | edible perspective

It involves this recipe.

And it involves you making it.

Pretty please can you make it?  I promise it will be worth your time and investment in 75 different flours.  Okay, really, there are just three.  Whether you are gluten-free or not these need to be made. Right away. Maybe Tuesday morning?  That seems like the perfect time.

Growing up, our typical Christmas breakfast scene were the jumbo Pillsbury cinnamon rolls, a giant batch of cheesy scrambled eggs, and fruit.  It’s been quite a number of years since I’ve had a Pillsbury roll, but I always find myself craving something cinnamony Christmas morning.  I think it’s the way cinnamon can fill a house.  It’s a comforting sort of smell.  But then again, I eat about 1 tablespoon of cinnamon every.single.day. so maybe it’s just me. 

Jars, spoons, bowls, cinnamon.  I have weird obsessions but they could be worse.

cinnamon roll pancakes (GF) | edible perspective

I had a little—okay, a lot—of fun with the toppings.  They’re not your typical butter + maple syrup toppings. 

A little sprinkle + a little snow.

cinnamon roll pancakes (GF) | edible perspective

And if you’re still not convinced, maybe this will help:

  • no yeast, no rising, no rolling
  • the kid in you can make fun swirly designs with the glaze
  • or, your kids can make fun swirly designs with the glaze
  • they are sweet but not overly so
  • they are soft + fluffy + moist, yes, moist
  • you can mix the dry ingredients the night before so you’re 1 step closer
  • sprinkles.

cinnamon roll pancakes (GF) | edible perspective

Print this!

Cinnamon Roll Pancakes [yields about 8, 5” pancakes or 2 servings] adapted from pumpkin spice pancakes

for the filling:

  • 1/3 cup brown sugar
  • 3/4 teaspoon cinnamon

for the pancakes:

  • 1/2 cup gluten-free oat flour
  • 1/2 cup sweet rice flour
  • 1/4 cup almond meal
  • 1 teaspoon baking powder
  • 1/2 teaspoon salt
  • 1/4 teaspoon cinnamon
  • 2 large eggs
  • 1/2 cup unsweetened almond milk, or 1-2%
  • 1/3 cup unsweetened applesauce
  • 1 tablespoon sunflower oil
  • 1 teaspoon vanilla extract
  • butter/oil to grease the pan

for the glaze:

  • 1/4 cup cream cheese, softened
  • 2 tablespoons maple syrup
  • 1/2 teaspoon cinnamon
  • 1/2 teaspoon vanilla
  1. Mix the “filling” ingredients in a bowl and set aside.
  2. Mix all of the dry pancake ingredients together in a large bowl.
  3. Whisk the wet pancake ingredients together in another bowl, until fully combined.
  4. Combine the wet with the dry and stir with a large wooden spoon until just combined.
  5. Gently fold in the “filling” mixture.
  6. Let the batter sit for 10 minutes without disturbing.
  7. While the batter is resting, beat the glaze ingredients together until fully smooth and creamy.  Scoop into a small sealable bag, seal, and set aside.  Or, store in the fridge until ready to use.
  8. Heat a griddle or large pan over medium and grease with oil or butter.
  9. Scoop approximately 1/4 cup scoops of batter in the pan and swirl around with a spatula or spoon to about 5” wide.  For thinner pancakes, add 1-2 tablespoons more milk to the batter and gently stir until just incorporated.
  10. Let cook 2-3 minutes until you see the top filled with bubbles.  Then flip and cook another 2-3 minutes until golden brown.  Avoid overcrowding the pan and adjust heat as needed so the pancakes are fully cooked.
  11. After cooking all of the pancakes cut a tiny hole in the bag and squeeze the glaze over the pancakes anyway you like. 
  12. Top with sprinkles, powdered sugar, butter, or maple syrup if desired.

notes: For a spreadable glaze, add 1 tablespoon at a time of milk or cream until desired consistency has been reached.  If you don’t have brown sugar or want to make your own it’s extremely simple!  If you want to keep you pancakes hot, preheat your oven to 200-250*F and place an oven-safe wire rack on a baking sheet.  Place each pancake on the wire rack as they finish cooking.

homemade brown sugar:

  • 1/2 cup pure cane sugar
  • 1-1 1/2 teaspoons molasses
  1. Mix together with a fork or hand mixer until fully combined.  Add more molasses for a deeper flavor.  The amount will vary slightly depending on what type of molasses you’re using.

cinnamon roll pancakes (GF) | edible perspective

Whether you’re celebrating anything next week or not, I hope you have a little time off to enjoy a homemade breakfast.  It’s my absolute favorite.

A few other breakfast ideas:

Ashley

…………

Thanks to all who participated in the Gifts in Jars fun!  Here is the recap from your submissions.  It was so fun receiving your emails and seeing the photos pop up on instagram.  Everything looks deeelicious!

Laura – Chocolate Peppermint Syrup

sauce2

HeatherMocha almond butter + bourbon truffles

image

Katie – Candied almonds + walnuts and spiced pecans

Nicole + Lauren – Almond Butter – a different flavor for each family member

almondbutters

Amy - Vanilla Spiked Apple Butter

Apple Butter 05

Brandi – Nut clusters

Reader Comments (28)

I love this recipe and the toppings sound and look out of this world!! I would love to wake up to these on Christmas morning!
December 21, 2012 | Unregistered Commenterkim@hungryhealthygirl.com
Yum face!! Love this : )
December 21, 2012 | Unregistered Commenterdana @ minimalist baker
Oh my, how delicious!! I can't wait to try different toppings!
December 21, 2012 | Unregistered CommenterAbby @ The Frosted Vegan
Oh yum! These are totally going to be our Christmas breakfast!
December 21, 2012 | Unregistered CommenterErica {Coffee & Quinoa}
Oh man, that glaze looks IN-SANE. This recipe would be worth it for me just to have a vessel for the glaze!
Thanks for featuring! I got a picture of my jars with their labels this morning, and then my iPhone died. womp womp. I like how almost everyone chose nut-centric gifts for their jars :)
December 21, 2012 | Unregistered CommenterKatie @ Blonde Ambition
I've never made brown sugar before! sounds yummy!!
I don't have any oat flour right now, but guess I could make a gluten-ful version with whole wheat flour. Would I need to change anything else?
December 21, 2012 | Unregistered Commentersharla
I love you for mentioning pillsbury cinnamon rolls on Christmas morning! Ugh...makes me miss my family and our little traditions. I will be making these asap :) Love your recipes, and I'm sure this will be another one of my staples.
December 21, 2012 | Unregistered CommenterVanessa
You don't have to beg. I'm all over it! :)
December 21, 2012 | Unregistered CommenterLauren
Okay, I have all these ingredients EXCEPT the sweet rice flour. But I do have brown rice flour. Close enough to sub? By the way, thanks to your blog I just picked up sucanat for the first time. I always balked a little at the price, but I found it for less than half in Amish Country here in Ohio. So excited to start cooking with it!
December 22, 2012 | Unregistered CommenterJoanna @ Midwestern Bite
@Sharla - It's really hard to sub in gluten-filled flours for gluten-free recipes. I'm not sure how the whole wheat flour would react with the sweet rice flour and almond meal. The amount of milk may change and it's possible you would only need one egg, since whole wheat flour has binding properties from the gluten. Let me know if you decide to experiment!

@Joanna - Brown rice flour is very different from sweet rice. It can result in a gritty texture, whereas sweet rice is very soft and starchy. Unfortunately, there really is no true substitute for it. SRF gives GF baked goods an almost doughy texture, depending on how much you use. I know people have subbed brown/white rice flour in my doughnuts with luck but I also know it changes the texture quite a bit. Do you have any tapioca starch? If so, my guess would be to use 5 tablespoons of brown rice flour and 3 tablespoons of tapioca starch....but that is just a guess. :)
December 22, 2012 | Registered CommenterAshley
these sound amazing and like a perfect christmas morning brunch! :)
miss you! xoxo
December 22, 2012 | Unregistered Commenterteri [a foodie stays fit]
These look so amazing! Yes, I will make them... absolutely gorgeous :)
December 22, 2012 | Unregistered CommenterJeanine
Whoops! Totally forgot you'd just posted a nut cluster recipe and should have been more specific. My image is actually my espresso- and maple-syrup-drenched almonds, about to go in the oven to roast, and set to be used for the Mocha Nut Butter recipe. Which, by the by, IS AMAZING. And, this pancakes look ridiculously good.
December 22, 2012 | Unregistered CommenterBrandi
The ingredients list is a little intimidating but holy cow do these look good!
Oh my goodness! The cinnamon roll pancakes look and sound so delicious. Yum!
December 23, 2012 | Unregistered CommenterDiana
Dang. So I bought the SWF at the grocery yesterday and came home to realize I am out of almond meal and only have almond flour. Hmmm . . . . is Christmas Eve too late for a TJ's run? I'm making them regardless for Christmas morning!
December 24, 2012 | Unregistered CommenterJoanna @ Midwestern Bite
@Joanna - Almond flour will definitely work! :)
December 24, 2012 | Registered CommenterAshley
Perfect festive pancakes, these look so delicious.
December 24, 2012 | Unregistered CommenterKathryn
I agree with you, cinnamon is one of those comforting smells to me as well. I made biscoff cinnamon rolls for Christmas morning this year. I've made monkey bread in past years. But whatever I make, it's got cinnamon in it!
December 31, 2012 | Unregistered CommenterHerbivore Triathlete
Um.... I need to eat these pancakes like RIGHT NOW!!!!!!!!!!!!
January 7, 2013 | Unregistered Commenterkelsey
WoW!! these were a huge hit with my family! :)
January 27, 2013 | Unregistered CommenterJ9
@J9 - Hooray!!! Thank you for letting me know!
January 27, 2013 | Registered CommenterAshley
Delicious pancakes! Tasted great this cold Saturday morning!
November 24, 2013 | Unregistered CommenterStacy R Hartmann
This looks so awesome! Everything you made here looks just celestial!
December 5, 2013 | Unregistered CommenterHenriette
Hi Ashley, all your recipes look wonderful. My only problem is that I'm coeliac but in Australia they say not to eat oats at all (gluten free or not). Is there a substitute for the oat flour in your recipes? Would love to make some but not sure what to replace it with!
Thanks
December 20, 2013 | Unregistered CommenterSally
These sound delicious. I am new to gluten free cooking. What can I substitute for almond meal as my son has peanut and tree nut allergies?
January 21, 2014 | Unregistered CommenterNancy
@Nancy - Sorry, Nancy. I do not have a good sub for the almond meal.
January 23, 2014 | Registered CommenterAshley
is it almond meal flour or oatmeal?
March 2, 2014 | Unregistered Commentergreg

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