Cinnamon Roll Pancakes
This Cinnamon Roll pancake will impress your friends, family and neighbors if you know the secret tricks!
Prep Time 15 minutes
Cook Time 10 minutes
Total Time 25 minutes
- 1 cup all-purpose flour
- 2 tbsp sugar
- 2 tsp baking powder
- 1 tsp ground cinnamon
- 1/2 tsp salt
- 1 cup Sugar Free Almond milk
- 2 tbsp unsalted butter melted, or vegetable oil
- 1 tsp vanilla
- Cinnamon Mixture
- 4 tablespoons unsalted butter melted
- 1/4 cup + 2 tablespoons packed light brown sugar
- 1/2 tablespoon ground cinnamon
- Cream Cheese Icing
- 4 tablespoons unsalted butter
- 2- ounces cream cheese at room temperature
- 3/4 cup powdered sugar
- 1/2 teaspoon vanilla extract
In a medium bowl mix together ingredients for the cinnamon mixture.
In a separate medium bowl mix together ingredients for cream cheese icing.
In a large bowl place the dry ingredients for pancake mix and whisk.
Add in wet ingredients to large pancake bowl and mix.
On a heated skillet with melted butter use a 1/3 c scoop and place onto skillet.
Once bubbles begin to form on the top side of the pancake add your cinnamon swirl mixture. You can do this by placing in a ziploc bag and sniping a end of and pipe or use a teaspoon and create your swirl pattern. Be sure NOT to get to close to the edge of the pancake.
Carefully flip your pancake and let cook for another 3-5 minutes until the pancake is cooked through.
Plate your pancake and drizzle with cream cheese icing!
Calories: 202kcal | Carbohydrates: 24g | Protein: 1g | Fat: 11g | Saturated Fat: 6g | Cholesterol: 30mg | Sodium: 143mg | Potassium: 109mg | Fiber: 0g | Sugar: 14g | Vitamin A: 355IU | Calcium: 80mg | Iron: 0.6mg