I have a confession to make.
Although I wrote that this recipe serves two, that’s most likely a huge fib.
Because if you taste these pancakes, you won’t want to share. And will most likely end up eating the whole batch yourself (cough: exactly what I did this morning).
One of my favorite recipes to come up with are pancake recipes. This is for a variety of reasons: first, they’re a one-time food, so I don’t have to resist snacking on them all day (another confession, I ate five of these Brown Sugar Butterscotch Cookies yesterday), and second: there are just so many options you’ll never hit a brick wall!
For instance: so far I’ve come up with High Protein Buttermilk Pancakes, Chocolate PB2 Pancakes, Hearty Banana Nut Pancakes, Skinny Blueberry Pancakes, Cinnamon Raisin Pancakes for One, and Light & Fluffy Pumpkin Pancakes.
And I’m still ready to crank out more! 😉
My least favorite thing about making Cinnamon Rolls is the waiting time. No matter if you make them from a can or make them from scratch, there’s always some degree of waiting time where you just sit around drooling, imagining the taste of buttery cinnamon rolls. Wow, I’m drooling just thinking about them!
So the best thing about these pancakes (aside from the taste!!) is the lack of waiting time. Just mix ’em up, slap them on a pan, and five minutes later you have a stack of cinnamon roll pancakes.
The coconut cream used in this recipe is definitely essential. Sure, without it they’re absolutely delicious. But just by adding that rich, creamy “icing”, these pancakes are immediately taken up a notch. Or maybe three notches. I mean come on, who doesn’t love coconut? And who would’ve thought coconut and cinnamon would be the best combo ever??
You can see why I couldn’t resist eating the whole batch, right? And another confession: I even topped them with mini chocolate chips before gobbling them up. I mean, come on have you seen them???
Who could really resist eating the whole batch themselves?
Cinnamon Roll Pancakes with Coconut Cream Icing
- 1/2 c old fashioned oats
- 1/4 c whole wheat flour (or all purpose, spelt)
- 1 tsp baking powder
- 1/4 c plus 3 tbs coconut milk
- 2 tbs stevia
- 1/4 c egg whites
- 1 tsp vanilla extract
- 1/8 tsp butter flavoring (optional)
- 1/2 tbs coconut oil
- 1 1/2 tsp cinnamon
- 1 1/2 tsp coconut oil
- 1 tsp stevia
- 1 tsp hot water
- 1/2 tbs flour of choice
Coconut Cream Icing
- 1/4 c full fat coconut milk or Trader Joe’s Coconut Cream
- pinch stevia
Blend old fashioned oats in a food processor until it’s reached the consistency of oat flour. Pour into a small bowl and combine with baking powder and stevia. In a large bowl, stir together coconut milk, egg, vanilla extract, and butter flavoring (if desired). Pour the dry ingredients into the wet and stir until combined. Mix in coconut oil.
In a small bowl, stir together cinnamon, coconut oil, and stevia. Mix in hot water as needed. Pour into a plastic bag or piping bag and cut off the tip. Or skip this step, and drizzle on with a spoon very carefully. Grease a large skillet and pour on 1/4 c of the batter. Pipe the cinnamon swirl mixture in a swirl over the pancake immediately. Cook on medium until the center and sides begin to bubble (about 2 minutes). Flip. Cook for another minute, or until other side is golden brown. Set onto a plate. Repeat with the remaining pancakes.
Stir together the stevia and coconut cream. Stack up the pancakes on a plate, spreading any remaining cinnamon swirl mixture between pancakes. Drizzle on coconut cream icing. Enjoy!!
Nutrition Information (from myfitnesspal.com)
(Yields 2 servings)
Recipe yields 4-5 medium pancakes. Nutrition information not including coconut icing is as follows per serving: 206 calories, 7 grams of fat, 31 carbs, and 9 grams of fat.