Wednesday, January 16, 2013
Sweetheart Cinnamon Roll Pancakes with Cream Cheese Drizzle
One Year Ago Today Cinnamon Swirl Raisin Bread
Two Years Ago Today Tiramisu
Cinnamon and brown sugar are swirled in these incredibly fluffy vegan sweetheart pancakes and served with a sweet cream cheese glaze. What's better than a cinnamon roll for breakfast? A cinnamon roll pancake, that's what!
Sweetheart Cinnamon Roll Pancakes
3 tbl water
1 tbl ground flax
1 cup almond milk
1 tbl melted coconut or canola oil
1 cup all-purpose flour
1 tbl organic light brown sugar
2 tsp baking powder
1/2 tsp salt
brown sugar drizzle
Combine the water and flax in a small blender and blend for 3 minutes until thick and frothy.
In a medium bowl, combine the flax, almond milk and oil. Stir to combine. Add the flour, brown sugar, baking powder and salt. Whisk to combine into a smooth batter.
Over medium heat, spray a large non-stick saute pan with canola spray and spoon pancake batter onto the pan into heart shapes or simple circles.
Use a squeeze bottle or spoon to drizzle the brown sugar mixture into the center and around the pancakes, making sure to not touch the border.
Once the pancakes have bubbled on the sides and are golden brown on the bottom, quickly flip the pancake and continue to cook for 2 minutes more.
Serve with more brown sugar drizzle and cream cheese glaze.
Brown Sugar Drizzle
1/2 cup organic light brown sugar
1/4 cup vegan butter
2 tsp cinnmon
Combine all of the ingredients in a small pot and stir to combine. Cook over low heat until the sugar has dissolved but do not bring to a boil.
Transfer to a squeeze bottle or set aside until ready to use.
Cream Cheese Glaze
1 cup organic powdered sugar
1/4 cup vegan cream cheese, room temperature
2 tbl almond milk
1/2 tsp vanilla extract
Combine all of the ingredients and whisk into a smooth glaze. Add more almond milk if necessary to thin out the glaze to your desired consistency.