Pancake is a kind of fried dough made with eggs, flour and milk in some oil on a hot plate or pan. Pancakes contain many state variations, some containing yeast or other ingredients.
American-style pastries usually take honey or maple syrup as a sauce, adding a special, sweet flavor to pancakes or American pancakes, as they are called in the United States.
The pancakes are a completely different dish of American pancakes in most countries in South and Central America. They are salty and, although they also take the egg as the main ingredient, they are rolled and served with meat, tuna or chicken. Another difference is that you go to the table for lunch, not for breakfast or snack in the morning.
Cinnamon Roll Paleo Pancakes:
Cinnamon rolls have always been a family favorite in our household and I don’t think anyone can hate them. These paleo pancakes are nearly as good as the real cinnamon rolls. They are great at any time of the day and take less time than real cinnamon rolls! Moreover, it doesn’t have many carbs so you’re healthy.
The recipe feeds a crowd! I cut the recipe in fourths and make 6 paleo pancakes of good size. Perfect for two to three people. I don’t suggest you do the full recipe if you don’t feed a troop.)
Difficulty: Medium | Time: 20 min
For the Pancakes:
- 4 cups all-purpose flour
- 8 tsp. baking powder
- 2 tsp. salt
- 4 cups of milk
- 4 tbsps vegetable oil
- And 4 large eggs, lightly beaten
The Cinnamon Filling
- 1 cup butter, melted
- 11/2 cup brown sugar, packed
- 2 tbsp ground cinnamon
The Cream Cheese Glaze
- 1/2 cup butter
- 4 oz. cream cheese
- 1 1/2 cups powdered sugar
- 1 tsp. vanilla
To make the Cinnamon Filling:
Mix together the three ingredients. Place the end in a disposable piping bag or put it in a Ziploc bag and snip off the corner.
In one bowl, mix the dry ingredients and the wet ingredients. Heat your griddle to exactly 325 degrees until everything is moistened, leaving a few lumps. You don’t want to cook too fast and burn your cinnamon.
Make the desired size pancake on greased griddle and then create a cinnamon swirl with the piping bag and start at the center of the pancake.
Wait until there are many bubbles in the pancake before you try to turn it around. You’ll find the cinnamon swirl melting when you turn it. The cinnamon melts and creates craters that are filled with cream cheese glaze.
To make the Cream Cheese Glaze:
Melt butter and cream cheese in a safe microwave bowl and stir together. Whisk in the sugar and vanilla powder. If necessary, add a little milk to glaze. Place the pancake on a plate and cover with cream cheese glaze.
Here’s a Video to help you out:
- Serving Size: 2
- Servings Size: 3 pancakes
- Calories: 458
- Protein: 13 g
- Fat: 17 g
- Carbs: 66 g
- Fiber: 4 g
- Sugar: 41 g
- Sodium: 26 mg
- Chol: 45 mg
To remove excess cinnamon mixture, it is very important to wipe the pan/griddle with a damp clean cloth between each pancake. This will prevent the next batch of pancakes from scorching and ruining the residual mixture.
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Thanks for reading…