cinnamon roll pancakes

Can I beg you to do something?

It involves this recipe.

And it involves you making it.

Pretty please can you make it?  I promise it will be worth your time and investment in 75 different flours.  Okay, really, there are just three.  Whether you are gluten-free or not these need to be made. Right away. Maybe Tuesday morning?  That seems like the perfect time.

Growing up, our typical Christmas breakfast scene were the jumbo Pillsbury cinnamon rolls, a giant batch of cheesy scrambled eggs, and fruit.  It’s been quite a number of years since I’ve had a Pillsbury roll, but I always find myself craving something cinnamony Christmas morning.  I think it’s the way cinnamon can fill a house.  It’s a comforting sort of smell.  But then again, I eat about 1 tablespoon of cinnamon every.single.day. so maybe it’s just me. 

Jars, spoons, bowls, cinnamon.  I have weird obsessions but they could be worse.

I had a little—okay, a lot—of fun with the toppings.  They’re not your typical butter + maple syrup toppings. 

A little sprinkle + a little snow.

And if you’re still not convinced, maybe this will help:

• no yeast, no rising, no rolling
• the kid in you can make fun swirly designs with the glaze
• or, your kids can make fun swirly designs with the glaze
• they are sweet but not overly so
• they are soft + fluffy + moist, yes, moist
• you can mix the dry ingredients the night before so you’re 1 step closer
• sprinkles.

Print this!

Cinnamon Roll Pancakes

gluten-free // yields about 8, 5” pancakes or 2 servings // adapted from pumpkin spice pancakes

for the filling:

• 1/3 cup brown sugar
• 3/4 teaspoon cinnamon

for the pancakes:

• 1/2 cup gluten-free oat flour
• 1/2 cup sweet rice flour
• 1/4 cup almond meal
• 1 teaspoon baking powder
• 1/2 teaspoon salt
• 1/4 teaspoon cinnamon
• 2 large eggs
• 1/2 cup unsweetened almond milk, or 1-2%
• 1/3 cup unsweetened applesauce
• 1 tablespoon sunflower oil
• 1 teaspoon vanilla extract
• butter/oil to grease the pan

for the glaze:

• 1/4 cup cream cheese, softened
• 2 tablespoons maple syrup
• 1/2 teaspoon cinnamon
• 1/2 teaspoon vanilla

1. Mix the “filling” ingredients in a bowl and set aside.
2. Mix all of the dry pancake ingredients together in a large bowl.
3. Whisk the wet pancake ingredients together in another bowl, until fully combined.
4. Combine the wet with the dry and stir with a large wooden spoon until just combined.
5. Gently fold in the “filling” mixture.
6. Let the batter sit for 10 minutes without disturbing.
7. While the batter is resting, beat the glaze ingredients together until fully smooth and creamy.  Scoop into a small sealable bag, seal, and set aside.  Or, store in the fridge until ready to use.
8. Heat a griddle or large pan over medium and grease with oil or butter.
9. Scoop approximately 1/4 cup scoops of batter in the pan and swirl around with a spatula or spoon to about 5” wide.  For thinner pancakes, add 1-2 tablespoons more milk to the batter and gently stir until just incorporated.
10. Let cook 2-3 minutes until you see the top filled with bubbles.  Then flip and cook another 2-3 minutes until golden brown.  Avoid overcrowding the pan and adjust heat as needed so the pancakes are fully cooked.
11. After cooking all of the pancakes cut a tiny hole in the bag and squeeze the glaze over the pancakes anyway you like. 
12. Top with sprinkles, powdered sugar, butter, or maple syrup if desired.

notes: For a spreadable glaze, add 1 tablespoon at a time of milk or cream until desired consistency has been reached.  If you don’t have brown sugar or want to make your own it’s extremely simple!  If you want to keep you pancakes hot, preheat your oven to 200-250*F and place an oven-safe wire rack on a baking sheet.  Place each pancake on the wire rack as they finish cooking.

homemade brown sugar:

• 1/2 cup pure cane sugar
• 1-1 1/2 teaspoons molasses

1. Mix together with a fork or hand mixer until fully combined.  Add more molasses for a deeper flavor.  The amount will vary slightly depending on what type of molasses you’re using.

Whether you’re celebrating anything next week or not, I hope you have a little time off to enjoy a homemade breakfast.  It’s my absolute favorite.

A few other breakfast ideas:

• double banana, banana bread French toast [gf]
• pumpkin spice pancakes [gf]
• baked pumpkin French toast [vegan]
• cinnamon sugar baked French toast [gf + vegan option] – made this for Christmas last year!

Ashley

…………

Thanks to all who participated in the Gifts in Jars fun!  Here is the recap from your submissions.  It was so fun receiving your emails and seeing the photos pop up on instagram.  Everything looks deeelicious!

Laura – Chocolate Peppermint Syrup

Heather – Mocha almond butter + bourbon truffles

Katie – Candied almonds + walnuts and spiced pecans

Nicole + Lauren – Almond Butter – a different flavor for each family member

Amy - Vanilla Spiked Apple Butter

Brandi – Nut clusters

Kale Egg + Sun Dried Tomato Sandwich

It’s been awhile since I’ve proclaimed my egg love.

And today, I’m doing it with a sandwich.

This sandwich idea all started over the weekend after eating the “left early” sandwich at Restaurant 415.  I was lucky enough to spend this lunch with a few lovelyfriends. 

We all ordered sandwiches.  They were all devoured.

sidenote: Restaurant415 is extremely gluten free friendly, offering GF breads and even GF pizza.

I just had to remake this gem with a little different spin, of course.

Print this!

Kale Egg + Sun Dried Tomato Sandwich 

gluten-free, dairy-free option below // yields 2

• 4 slices gluten free bread (see notes)
• 3 eggs, whisked
• 1/2 cup de-stemmed + chopped kale
• 2 slices of tomato
• 1/4 teaspoon dried basil
• 1/8 teaspoon garlic granules
• salt + pepper
• oil/butter for cooking

1. Lightly butter one side of each slice of bread. 
2. Heat a 6-8” pan over medium with about 1 teaspoon of oil or butter.
3. Place the chopped kale in the pan [once hot] and cook for 2-3 minutes until it just starts to wilt.  Stir occasionally.
4. Stir in the basil, garlic, salt, and pepper, then evenly distribute the kale around the pan.
5. Reduce heat to med-low and pour the whisked eggs over the kale mixture.  Tilt the pan slightly so the egg covers all of the kale and goes to all edges of the pan.
6. Place a lid overtop of the egg pan and let cook until the top is just set.  About 2-4 minutes. 
7. Shimmy onto a cutting board and slice in half.  Fold each half over once.
8. Return the pan to the burner and place over medium/med-low heat.
9. Spread the cream cheese or cashew cream mixture onto each slice of bread, then place the egg between the two slices [buttered sides facing out].
10. Grill the sandwiches until golden brown, then flip and repeat on the other side.  About 2-4 minutes per side.
11. Place a slice of tomato inside each sandwich when done cooking, finish with a sprinkle of salt + pepper, and slice both sandwiches in half.
12. Serve.

notes: Make sure bread is thawed if using GF frozen bread.  I like to stick each slice in the toaster on med-low to thaw and get it slightly crispy before buttering and placing in the pan.

updated to add: My favorite brand of gluten free bread is Udi’s, particularly their Millet Chia bread.  It has the best nutrition of any GF bread I’ve found and the taste is great.  It has a nice light texture and toasts well.  I buy a loaf or two when it’s on sale [usually for about $3.50] and keep them in the freezer to use sparingly. 

Sun Dried Tomato Cream Cheese Spread

• 1.5 tablespoons cream cheese, softened
• 2 tablespoons shredded parmesan cheese
• 1 tablespoon finely chopped sun dried tomatoes [oil packed]
• small pinch of: dried basil, garlic granules, salt, pepper

1. Blot the excess oil off the sun dried tomatoes before chopping.
2. Mash/mix all of the ingredients together.
3. Taste and add more seasonings if desired. 

Sun Dried Tomato Cashew Cream Spread [dairy free option]

• 1.5 tablespoons cashew cream
• 1 tablespoon finely chopped sun dried tomatoes [oil packed]
• pinch of: dried basil, garlic granules, salt, pepper

1. Blot the excess oil off the sun dried tomatoes before chopping.
2. Mash/mix all of the ingredients together.
3. Taste and add more seasonings if desired.

Cashew Cream

• 1 heaping cup of raw/unsalted cashews
• 1/4 – 1/2 cup milk

1. Soak the cashews overnight or for at least 4 hours.
2. Drain and rinse the cashew and put in your blender.  It works much easier to have over 1 cup.  If you use less, it will be hard for them to blend together.
3. Add 1/4 cup milk and blend, scraping the sides as needed.  Add more milk to smooth out to a thick and smooth consistency.
4. Store in a sealed container in the fridge for a week. 

notes: There are loads of ingredient combinations you can add to the base recipe for cashew cream to use this up.  One of my favorites is for nacho cheeze sauce.  You can also sweeten it with dates and make into spreads for muffins, cupcakes, cake, or add it on top of a bowl of oats with cinnamon.

Breakfast is my favorite meal.

Even after it gets cold from spending too much time behind the camera.

Ashley