Cinnamon Roll Pancakes

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You can easily master this fun cinnamon swirling technique. The maple glaze is optional, but gives each short stack an amazing cinnamon roll meets maple bar flavor.

Makes: 14 pancakes
Free of: gluten and all top allergens

 

 

Ingredients

Cinnamon Filling

  • 1/2 cup (120 mL) packed brown sugar
  • 1/3 cup (80 mL) melted dairy-free margarine
  • 2 tsp ground cinnamon

Pancakes

  • 1 1/4 cup (310 mL) brown rice flour*
  • 1/2 cup (120 mL) potato starch
  • 1/4 cup (60 mL) tapioca starch
  • 4 tsp baking powder
  • 1/2 tsp salt
  • 2 large eggs or 1 tbsp egg replacer + 2 tbsp warm water
  • 1 1/4 -1 3/4 cup (310-425 mL) unsweetened or original non-dairy milk alternative (such as rice, flax, or coconut milk beverage)
  • 2 tbsp grapeseed or canola oil
  • 1 tbsp maple syrup
  • 1/2  tsp vanilla extract
  • 1 batch Maple Glaze (recipe follows) or additional maple syrup for topping

Maple Glaze: In a small bowl, whisk 1/2 cup sifted powdered sugar, 3 tablespoons maple syrup, 1/2 teaspoon vanilla extract, and 1 tablespoon dairy-free margarine until smooth.

Recipe Tip

Not Gluten-Free? If gluten isn't an issue for you, you can substitute an equivalent amount of all-purpose flour (2 cups or 475 mL) in place of the rice flour and starches in this recipe.

Instructions

  1. Place the cinnamon filling ingredients in a ziplock plastic bag, close the top, and squeeze to combine.
  2. In a small bowl, combine flour, starches, baking powder, and salt.
  3. ln a mixing bowl, briefly whip the eggs or egg replacer with water. Whisk in 1¼ cup milk alternative, oil, maple, and vanilla. Add the dry ingredients to the wet, whisking just until combined.
  4. Add up to ½ cup additional milk alternative (or as needed) to create a pourable but slightly thick batter. Less liquid will be required for puffier pancakes, while more liquid might be needed at higher altitudes or if using the non-gluten-free option (at end of recipe). Let batter rest while you preheat a large skillet or griddle over medium heat.
  5. Once hot, grease the griddle with cooking spray or dairy-free margarine.
  6. Pour 1/4 cup of batter for each pancake and cook for 2 minutes.
  7. Snip a very small corner from the bottom of the plastic bag, and squeeze the filling onto the pancake, starting in the center, and swirling outward, like you would see on a cinnamon roll. Try to keep the filling at least 1/2-inch from the edge.
  8. Let the pancakes cook a few more minutes, or until bubbles form in the batter.
  9. Flip, and cook for 2 to 3 minutes more. Note that the gluten-free pancakes may not brown, but they will have a light and fluffy finish.
  10. Remove to serving plates and drizzle with pure maple syrup or the Maple Glaze, if desired.

is a contributing editor to Allergic Living magazine and the author of Go Dairy Free: The Guide and Cookbook for Milk Allergies, Lactose Intolerance and Casein Free Living, and founder of http://www.godairyfree.com .

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