Recipes Vickys Cinnamon Roll Pancakes, GF DF EF SF NF

 

Recipes Vickys Cinnamon Roll Pancakes, GF DF EF SF NF

Recipes Vickys Cinnamon Roll Pancakes, GF DF EF SF NF

  1. 210 grams gluten-free / plain flour
  2. 1/4 tsp xanthan bubble gum if using GF flour
  3. 3 teaspoon baking powder
  4. 320-350 ml light coconut milk
  5. one tbsp maple syrup
  6. four tbsp granulated sugar
  7. one tbsp sunflower oil
  8. one tsp vanilla extract
  9. Cinnamon Swirl
  10. 5 tbsp (70 g) sunflower spread
  11. 6 tbsp (100 g) dark brown sugar
  12. 2. 5 tsp ground cinnamon
  13. Topping
  14. 120 g icing sugar (1 cup confectioners)
  15. 30 ml water (1/8 cup)

Recipes Vickys Cinnamon Roll Pancakes, GF DF EF SF NF

  1. Whisk the dry ingredients together and the wet seperately. Use the lesser amount of milk for plain flour

  2. Stir together until just combined, don’t over mix. Let stand while you prepare the ‘swirl’

  3. Cream the sunflower spread, brown sugar and cinnamon together

  4. Spoon into a piping bag

  5. Lightly oil a frying pan over a medium heat. Make a small test pancake to check the pan is at the particular right temperature. When the colour is bumpy, the pan has an excessive amount of oil in addition to the heat is too high

  6. When most likely happy, add batter to the skillet. This recipe will make 8 big pancakes but when the topping is upon they’ve very sweet so stick in order to smaller ones around 4 inch size. You should get around 14 : 16

  7. Cook until small bubbles start taking on the surface then add the particular swirl. Flip over and cook the otherside until lightly browned

  8. Repeat for the remaining batter, incorporating oil to the pan as necessary and also giving it a wash first with kitchen roll to get rid of excess ‘swirl’ since it will caramelize in addition to stick to the pan

  9. To make the topping simply combine the sugar and water together then simply pour over your warm pancake piles