Cinnamon Roll Blender Pancakes (Gluten-Free)

Cinnamon Roll Blender Pancakes (Gluten-Free)
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    [ID] => 16789
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    [post_date] => 2021-05-20 15:36:28
    [post_date_gmt] => 2021-05-20 21:36:28
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    [post_title] => Cinnamon Roll Blender Pancakes (Gluten-Free)
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    [post_name] => cinnamon-roll-blender-pancakes-gluten-free
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    [post_modified] => 2021-05-20 15:36:28
    [post_modified_gmt] => 2021-05-20 21:36:28
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    [guid] => https://llbalanced.com/?post_type=recipe&p=16789
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05.20
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TOTAL TIME :30minutes15minutes
18-20cakes
INGREDIENTS
  • 'CAKE INGREDIENTS:
  • 2 cups instant, quick-cooking oats (make sure to use certified GF oats, if needed)
  • 1/4 teaspoon baking soda
  • 1/2 teaspoon baking powder
  • 2 large eggs (room temperature)
  • 1 1/2 cups unsweetened almond milk, room temperature (you can microwave in a safe dish for 15 seconds or so, to take the chill off)
  • 1 tablespoon unsalted, melted butter or coconut oil
  • 2 tablespoons monkfruit sweetener or another dried, granulated sweetener
  • 1 teaspoon vanilla extract
  • 1 teaspoon lemon juice or apple cider vinegar
  • CINNAMON ROLL FILLING INGREDIENTS:
  • 3 tablespoons unsalted, melted butter or coconut oil
  • 4 teaspoons cinnamon
  • 1/4 cup monkfruit sweetener or another dried, granulated sweetener
  • OTHER:
  • Special Equipment: skewer for blending filling
  • Toppings of choice: butter/vegan butter, maple syrup, whipped cream, fresh fruit etc.
DIRECTIONS
  1. NOTE: I have not tried these with rolled oats, so I'm not sure if you can substitute. Let me know if you do!
  2. In a high-powered blender or food processor, combine oats, baking soda, baking powder and salt. Blend/pulse until it forms a fine flour consistency.
  3. Add all remaining ingredients and blend until smooth. Set aside to thicken for 10 minutes.
  4. In a microwave-safe bowl, combine filling ingredient. Microwave for 30 seconds, or until melted and you can mix into a runny paste.
  5. Heat a castiron or other nonstick skillet to medium low and add thin layer of oil (if using). Allow pan to heat for at least 5 minutes, even up to 10, until it's evenly warmed throughout.
  6. Add a scant ¼ cup batter for each pancake, leaving space between each. Cook 2 minutes, then dollop approximately ½ teaspoon filling into the center of each. Use skewer to make a swirl.
  7. When cakes are puffy on the sides and have bubbles on the top, flip. If it’s not easy to flip, give them another minute or so. When you flip, flip as quickly as possible. Some filling might still spill out of the sides, but just scrape it back towards the cake. This is some of the yummiest stuff!
  8. Cook on this side 2-3 minutes, then place on a cooling rack. Repeat cooking process with remaining batter. NOTE a few things: 1) You might want to decrease the temperature as you cook, as the pan continues to heat up. 2) You might need more oil, if you like crispy edges.
  9. Once completely cooled, leftover cakes will keep tightly sealed in the fridge up to 5 days or frozen 3 months.
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