Cinnamon Roll Pancakes

Good morning, sunshine

I’ve got an absolute treat for you today!

The delicious aroma of hot pancakes and cinnamon will fill your home, and all those sleepy heads will soon be sitting in the kitchen to devour these gorgeous fluffy pancakes while singing your praises.

Giggles and smiles are acceptable payment methods as far as I’m concerned.

You’ll feel really great about the ingredients used to make these and that you’re feeding your family whole foods to start their day.

These Cinnamon Roll Pancakes are absolutely delightful, and filling, and will provide the energy necessary to bust through a busy morning.

The sweetness factor is such a PERSONAL preference, so please consider this when adding in raw honey, or pure maple syrup.

Depending on your taste, you may want a bit more or less.

Everything You Need To Know About Oats:

Use ANY milk of your choice. My personal preferences for these pancakes are unsweetened coconut milk or unsweetened cashew milk.

How To make your own Ghee:

4 servings

Ingredients:

Cinnamon swirl:

• 1/4 cup peanut, almond butter, or tahini

• 2 Tbsps dark maple syrup

• 3 tsps ground cinnamon

Pancakes:

• 1 1/2 cups gluten-free old-fashioned rolled oats

• 1 medium ripe banana

• 1 tsp vanilla extract

• 1 tsp baking powder

• 1/2 tsp cinnamon

• 2 whole eggs, room temperature

• 1/2 cup cottage cheese

• 1/4 cup unsweetened milk of choice

Greek yogurt frosting:

• 1 cup full-fat plain Greek yogurt or unsweetened coconut yogurt

• 2-3 Tbsps pure maple syrup or raw honey

• 1 tsp vanilla extract

Instructions:

To make your cinnamon swirl mixture, whisk all the ingredients together really well.

Place in a small Ziploc bag or piping bag and set aside.

To make the pancakes:
Place all the pancake ingredients in a blender or food processor and blend until just combined and just smooth, about 20-30 seconds.

We want the batter just smooth to create fluffy pancakes but not over blended which will create dense pancakes.

Allow your batter to rest for 15 minutes to thicken.

Lightly spray or rub a griddle or large skillet with avocado cooking oil or ghee and heat over medium heat.

Pour 1/4 cup of batter onto your hot skillet.

Cut a very small corner of the bag with the cinnamon swirl and pipe the mixture into a swirl on top of each pancake as shown.

Cook your pancakes until bubbles appear on the top, around 2 minutes, then flip and cook for about a minute longer.

Repeat with the remaining pancake batter and cinnamon swirl mixture.

To frost:
In a medium bowl, whisk all of your frosting ingredients together really well.

If desired, add a bit more maple syrup or honey to taste.

Drizzle frosting over your pancakes and serve right away!
Enjoy!
Rachel

The post Cinnamon Roll Pancakes 🥞 first appeared on Clean Food Crush.

from Clean Food Crush https://ift.tt/158Dnst