Cinnamon Bun Pancakes
Yes, they are Paleo, with a few minor details. Honey and maple syrup are questionable but they are in small amounts. You have to be careful with Baking Powder as it often contains cornstarch and can not be guaranteed gluten free. You can make your own by mixing 1/4 cup baking soda and 1/2 cup cream of tartar - just mix together well and store in an airtight container until needed.
My boys loved these, especially the coconut milk topping - they said it tasted like vanilla pudding.
Ingredients:
Batter:
1 cup coconut flour
2 tsp baking powder (or your own mix as mentioned above)
1/4 tsp sea salt
1 Tbsp maple syrup
5 eggs beaten
1 cup almond milk
2 tbsp grape seed oil
Cinnamon "filling":
3 Tbsp coconut oil, melted
1/4 cup honey
2 tsp cinnamon
How to:
In a mixing bowl whisk flour, baking powder and salt. In another bowl combine egg, almond milk, oil and syrup. Add to flour mixture all at once. Stir until just blended but still slightly lumpy.
Mix the coconut oil, honey and cinnamon together and pour into a Ziploc bag. Cut off a small corner and set aside.
Grease a medium hot griddle or heavy skillet with a light coating of coconut oil. Pour about 1/4 c batter onto the griddle or skillet and immediately swirl some of the cinnamon mixture onto each pancake, resembling a cinnamon bun. When small bubbles form on top of the pancakes and begin to pop, flip them over. Watch carefully and keep the heat on the lower side as the cinnamon mixture will burn if the pan is too hot. Repeat with remaining batter. Makes 8-10 standard size pancakes.
Optional: Mix 1/2 can coconut milk with 1 Tbsp maple syrup and 1/2 tsp vanilla and serve as a topping. Or just drizzle a bit of coconut milk on top, also very good.
My boys loved these, especially the coconut milk topping - they said it tasted like vanilla pudding.
Ingredients:
Batter:
1 cup coconut flour
2 tsp baking powder (or your own mix as mentioned above)
1/4 tsp sea salt
1 Tbsp maple syrup
5 eggs beaten
1 cup almond milk
2 tbsp grape seed oil
Cinnamon "filling":
3 Tbsp coconut oil, melted
1/4 cup honey
2 tsp cinnamon
How to:
In a mixing bowl whisk flour, baking powder and salt. In another bowl combine egg, almond milk, oil and syrup. Add to flour mixture all at once. Stir until just blended but still slightly lumpy.
Mix the coconut oil, honey and cinnamon together and pour into a Ziploc bag. Cut off a small corner and set aside.
Grease a medium hot griddle or heavy skillet with a light coating of coconut oil. Pour about 1/4 c batter onto the griddle or skillet and immediately swirl some of the cinnamon mixture onto each pancake, resembling a cinnamon bun. When small bubbles form on top of the pancakes and begin to pop, flip them over. Watch carefully and keep the heat on the lower side as the cinnamon mixture will burn if the pan is too hot. Repeat with remaining batter. Makes 8-10 standard size pancakes.
Optional: Mix 1/2 can coconut milk with 1 Tbsp maple syrup and 1/2 tsp vanilla and serve as a topping. Or just drizzle a bit of coconut milk on top, also very good.
These look delicious!
ReplyDeleteLooking forward to trying these! I was looking up IHOP's cinn-a-stack pancakes, and realizing that there HAD to be something in the paleo world that replicates them.
ReplyDelete