Cinnamon Roll Pancakes

Cinnamon Roll Pancakes
Forget the cinnamon roll, and skip straight to these pancakes. We’ve pair our favorite breakfast food (pancakes of course!) and rolled it with cinnamon sugar goodness. Our Cinnamon Roll Pancakes are made with our UNSALTED Almond Butter for a rich and satisfying breakfast or dessert – whatever time of day you crave it!

Ingredients

  • For the Pancakes:
  • 2 cups almond flour
  • 1 tsp. baking powder
  • ½ tsp. salt
  • 4 eggs
  • ½ cup unsweetened almond milk
  • 2 tsp. avocado or coconut oil
  • 2 tsp. vanilla extract
  • For the Cinnamon Swirl:
  • 1 stick unsalted butter, softened to room temperature
  • ½ cup brown sugar or coconut sugar
  • 2 tsp. ground cinnamon
  • 3 tbsp. UNSALTED Almond Butter
  • For the Cream Cheese Drizzle:
  • 4 oz. cream cheese, softened to room temperature
  • 1/3 cup powdered sugar
  • ¼ cup heavy cream
  • 1 tsp. vanilla extract
  • ¼ cup + 2 tbsp. water

Method

  • Step 1 -
    Make the cinnamon swirl by combining butter, brown sugar, cinnamon and UNSALTED Almond Butter in a bowl, stirring until smooth and creamy. Scrape the mixture into a resealable bag, then cut off the tip of one of the corners just big enough to pipe swirls of cinnamon.
  • Step 2 -
    Add softened cream cheese, powdered sugar, heavy cream, vanilla and water to another bowl and stir to combine, adding more water as needed to reach desired consistency. Transfer to a syrup pourer and set aside.
  • Step 3 -
    Heat a drizzle of avocado or coconut oil in a large skillet over medium heat. Begin to make the pancakes by combining almond flour, baking powder and salt into a large bowl. Whisk to combine, then make a small well in the center of the mixture.
  • Step 4 -
    Add the eggs, almond milk, oil and vanilla into the center and stir everything just until combined, being careful not to overmix.
  • Step 5 -
    Begin dropping spoonfuls of batter into the pan to create pancakes in your desired size. Just before the pancakes start to bubble, pipe a cinnamon swirl onto the top of each pancake. Once the edges are dry and the tops of the pancakes are bubbling, flip them over and cook an additional 2-3 minutes.
  • Step 6 -
    Transfer the pancakes to a cooling rack, then wipe the pan clean and re-grease before dropping the next round of batter to prevent the cinnamon from burning.
  • Step 7 -
    Continue working through your batter, adding cinnamon swirls to each. Stack your pancakes high and give them a generous helping of delicious cream cheese drizzle!
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