Whole Wheat Cinnamon Roll Pancakes
Homemade cinnamon rolls, while delicious, can be time consuming. Instead, why not try whipping up these whole wheat cinnamon roll pancakes for breakfast this weekend? Topped with a divine cream cheese glaze, you won’t be needing syrup for these pancakes!
Whole Wheat Cinnamon Roll Pancakes
Whole Wheat Cinnamon Roll Pancakes
Recipe Type: Breakfast
Author:
Ingredients
- [b]Pancakes:[/b]
- 1 cup whole wheat flour
- 3 tsp baking powder
- 3/4 tsp salt
- 1 cup milk
- 1 egg
- 1/4 cup applesauce
- 1 tsp vanilla[br][br]
- [b]Cinnamon swirl:[/b]
- 1-2 Tbsp hot water
- 3/4 cup brown sugar, packed
- 1 Tbsp ground cinnamon[br][br]
- [b]Cream cheese glaze:[/b]
- 4 Tbsp butter
- 2 ounces cream cheese
- 3/4 cup powdered sugar
- 1/2 tsp vanilla extract
Instructions
- Prepare pancake batter by adding all ingredients to a bowl and mixing together till combined. Set aside.
- Prepare the cinnamon swirl. Mix hot water, brown sugar, and cinnamon together in a medium bowl. Pour mixture into a small zip baggie and set aside.
- Prepare the glaze. In a medium, microwave-safe bowl, heat butter and cream cheese until melted. Whisk together until smooth. Whisk in powdered sugar and vanilla extract. Set aside.
- To cook pancakes, heat large skillet over medium-low heat. Spray with nonstick spray.
- Scoop about 3/4 cup batter onto the skillet and let cook for a 30 seconds or so.
- Snip a very small hole into the corner of your baggie of filling and squeeze a spiral of the filling onto the top of the pancake, not too close to the edges.
- When bubbles begin to appear on the surface, flip carefully with a thin spatula, and cook until browned on the underside, 1 to 2 minutes more.
- Transfer to a baking sheet or platter.
- Drizzle with glaze and serve immediately.
Images courtesy of Recipe Girl.
