Tuesday, August 2, 2011

Cinnamon Roll Pancakes

Wow.  I'm sure you've wondered where I've been. *chirp**chirp* :)  For those of you who don't know, I have Lyme disease and have been struggling to heal from that.  So it's not often I can cook or create gluten free meals to share here.

But, here is a new one!  It's breakfast (or dessert....or anytime you want a treat).  I found this recipe and just adjusted it to be gluten free.  Basically all you need to do is buy a gluten-free pancake mix and any store and make the mix according to the package.  The rest of the recipe is already gluten free.  You can make it with or without the "frosting".  I've had them both ways and they are equally good.  Enjoy!!
No frosting on this one!!!

- 1 package of gluten free pancake mix (Gluten-free Bisquick, Gluten-free King Arthur, Gluten-free Bob's Red Mill, etc)

-1/2 cup butter, melted
-3/4 cup brown sugar, packed
-1 Tblsp. cinnamon

-2 oz. cream cheese
-4 Tblsp. butter
-3/4 cup powdered sugar
-1/2 tsp. vanilla extract

Prepare pancake mix according to the package.
Mix the butter, brown sugar, and cinnamon and then scoop into a ziplock bag.  You want the mixture to be a sort of thick consistency and not runny or else it will just fill your whole pan with cinnamon mixture.
In a microwave safe bowl, melt the butter and cream cheese.  Then mix in the sugar and vanilla extract (I use my electric stand mixer and it gets the lumps out).

Heat pan on a medium-low heat and spray with non-stick spray.  Put the desired amount of batter in the pan or skillet and then take the CINNAMON SWIRL MIXTURE and snip a corner off the bag so you can squeeze a swirl onto each pancake.    As with cooking regular pancakes, wait until you begin to see bubbles before you flip to other side.  You want that second side to get brown, so maybe 1-2 minutes depending on your stovetop.

When they are on the plate, drizzle the CREAM CHEESE "FROSTING" on top.

To see all these steps in really nice pictures, visit the link to the original recipe :)

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