The smell of cinnamon rolls first thing in the morning makes the day that much better…until you realize you just had 300 calories, almost 60 grams of carbs and over 20 grams of SUGAR!
Not to worry, we have come up with a great recipe that will cut your carbohydrate consumption and still taste delicious… Healthy Cinnamon Roll Pancakes!
Ingredients:
Cinnamon swirl:
- tightly-packed 1 cup dates (140g)
- 2 tsp cinnamon
- 1/4 cup milk of choice
Pancakes:
- 1 cup Bob’s gluten-free flour or spelt or all-purpose flour (130g)
- 1/2 tsp salt
- 2 tsp baking powder
- 1 tsp cinnamon
- 1/8 tsp uncut stevia or 3 tbsp pure maple syrup or agave
- just under level 1 cup milk of choice (increase to 1 cup plus 2 tbsp if using stevia version)
- 2 tbsp coconut or vegetable oil (20g)
- 2 tsp pure vanilla extract
- Only if using the gluten-free flour, add 1/4 tsp xanthan gum
What to do:
Icing: Blend everything together in a small food processor (scraping the sides down occasionally) until completely smooth. Transfer to a small plastic bag. Cut just the very edge off one corner of the bag. Now set in the fridge and make your pancakes.
Cinnamon Roll Pancakes: Combine all dry ingredients in a small bowl, and stir very well. Whisk together all liquid ingredients in a separate bowl. Pour the dry ingredients into the wet ingredients, and stir to form a batter. (If the batter is too thin, just add a little more flour until you get a pancake-esque batter.) Lightly grease a medium skillet, and place over medium heat. When the pan is hot (see tip below), turn to low and drop one small ladelful into the pan. Immediately take your filling bag and squeeze in a swirl pattern over the pancake. Repeat with other pancakes. Flip pancakes with a spatula when the edges begin to look dry. Allow to cook one minute more, then remove from heat. Makes 20-24 small pancakes. You’ll have a lot of filling left over, but it’s best to make the whole amount for smooth blending. If you have a giant food processor, you might even want to make a double batch. TIP: Test the heat of your skillet by throwing a few drops of water onto the surface. When the water sizzles, the pan is ready for the pancake batter.
To macrobalance: Have 4 pancakes combined with Greek yogurt topped with nuts on the side or even on top of the pancakes.
Nutritional Info:
makes 20-24 small pancakes, Nutrition for 1 pancake
Calories: 30 kcal, 5 grams carbs, 1 gram protein, 1 gram fat
Recipe inspired by Chocolate Covered Katie
