My Yummy Cinnamon Roll Pancakes! Gluten Free
Cinnamon Rolls have recently taken over my Instagram feed, so naturally I decided I had to turn them into Cinnamon Roll Pancakes.
This recipe makes fluffy American style pancakes with a spiral of delicious cinnamon and a traditional, sticky cinnamon roll drizzle. They are quick to make, yet super yummy and indulgent!! Exactly what we all need right now.
Admittedly, I haven’t really done them justice in this picture… I was too hungry and the smelt INSANE. But I can promise you, you’re going to love them!!!!
Here’s a pic pre-drizzle because I appreciate I’ve made it difficult to see the swirl under all that icing sugar yumminess!!
How to get the Perfect Swirl in your Cinnamon Roll Pancakes
In the recipe, I make up a cinnamon swirl mix with butter, sugar and cinnamon. You then need to pipe it into spirals onto your pancake batter. Two ways to do this:
1) I used a squeezy bottle I bought on Amazon. Not an ad in anyway! Just sharing my tip 🙂 Cost £2
2) Piping bag!
Don’t worry if you haven’t got either of the above, you can drizzle it with a teaspoon onto the pancake batter. You won’t have the perfect swirl but it tastes the same either way!!
My Yummy Cinnamon Roll Pancakes! Gluten Free
Ingredients
Pancakes
- 200 grams self-raising flour
- 200 ml milk - if you need dairy free use soya NOT almond otherwise the pancakes will be a little pale!
- 3 eggs
- 1 tbsp caster sugar - or any sugar you've got!
The Cinnamon Swirl Bit!
- 30 grams butter/spread - at room temperature
- 30 grams dark brown sugar - or any sugar you've got!
- 1/2 tsp cinnamon
- 10 ml milk
Drizzle
- 100 grams icing
- 30 ml milk
- 5 grams butter/spread
Instructions
Prep
- Place all of the "Pancake" ingredients in a bowl and whisk until smooth. If you have one, place the mix into a jug so its easier to pour into your frying pan later. >I use an electric whisk for ease and to get the most air into my pancakes as possible – but a regular balloon whisk will do fine too!
- Place all of the "Drizzle" ingredients into a bowl and whisk until smooth.
- Place all "Cinnamon Swirl Bit" ingredients into another bowl and whisk until smooth. If the mix has seperated a little, add a tsp of flour and whisk again. >Don't worry too much though, itll be fine when it cooks!!
- Ideally, you need to put the "cinnamon swirl bit" into a piping bag or squeezy bottle, so you can pipe a swirl onto the pancake. Don't worry if you haven't got either, you can drizzle it with a tsp (and it tastes the same either you've achieved the swirl or not!!!)
Cooking
- Heat a pan to a low-medium temperature & spray with frylight/brush with oil. >If you're unsure of what temperature to use, I suggest you veer to the cool side as its MUCH easier to control. Its easy to crank the temperature up if they're not cooking but you can't reverse a burnt pancake haha
- Pour your mix into the pan into as many pancake shapes as you can fit in the pan.
- Add your "cinnamon swirl bit", in a spiral shape if possible! If not, add a few dollops onto the pancake.
- When bubbles have just started to appear on the surface and they are EASY to lift with a spatula, flip and cook on the other side.>Mine usually take about 1 mins on the first side & 30 secs after I've flipped them.>Tip: Don't be tempted to move the pancake around/push the top down/interfere with it whilst one side is cooking! It'll lose its thickness & fluffiness. >Tip 2: for the perfect swirl, you need to flip quickly so it doesn't have chance to lose its swirl shape.
Serve
- Serve in a stack and add some drizzle!!
