Christmas Breakfast

After being diagnosed with Celiac Disease it seems that I lost much of my desire to cook. This was a little disappointing for my family as I had bought and read (yes, cover to cover) Mastering the Art of French Cooking and had embraced a slight preoccupation with food….really, really good food. It has taken me years to rekindle the enjoyment and l10429357_10152881052946278_2159358234305527228_nove of cooking for my family. I am still working on it and fanning that flame.

I hope to include some of those time consuming recipes that turn out irresistible and amazing but that are made just as much for the love of cooking as for the love of eating because of how involved they are BUT this is not one of those recipes. This is the recipe for gluten free, dairy free  cinnamon roll pancakes. We reserve this treat for Christmas morning and by special request on birthdays…that’s it. They are so sweet and so yummy that I can’t recommend eating them more then once or twice a year, and I will be amazed if you can eat more then two.

Cinnamon Roll Pancakes

Cinnamon Filling (Prepare first)

  • 4 TB melted butter
    • For dairy free option use butter flavored dairy-free, gluten-free substitute (I use Earth Balance)
  • ¾ Cup packed brown sugar
  • 1 TB ground cinnamon

Melt butter gently. A glass bowl in microwave works well.

Mix all ingredients together in small mixing bowl.

Transfer to a sandwich size bag and seal.

Set aside and let firm up for 20 minutes…you do not want this to be melted liquid when you make the pancakes.

Cream Cheese Glaze (Prepare second)

  • 4 TB soft (not melted) butter or dairy free option
  • 2 oz soft cream cheese (Daiya or Tofutti make dairy free options)
  • 1 ¼ cup powdered sugar
  • 1 tsp vanilla

Cream ingredients together in small mixing bowl until smooth with a whisk.

Transfer to a sandwich size bag, seal, and set aside.

Pancakes

  • 1 ½ cup all purpose gluten free flour (I used Bob’s Red Mill 1 to 1)
  • 2 tsp gluten free baking powder
  • ½ tsp salt
  • 1 14oz can full fat coconut milk
  • 2 TB oil (I used avocado oil you can use EVOO or coconut oil. If you use coconut oil be sure to melt it first)
  • 2 eggs slightly beaten11713847_10153402489126278_1223870778612220590_o

Mix together dry ingredients.

Mix together wet ingredients in separate bowl.

Add wet ingredients to dry ingredients and mix.

Some mall lumps are okay.

Do not over-mix.

Preheat griddle to 375 degrees

Using an ice cream scoop, ladle pancake batter onto griddle.

Let set for 1 minute.

Cut small corner of cinnamon filling.

Swirl cinnamon filling on top of pancake.

Let cook 3-4 minutes more or until sides of pancake are no longer shiny.

Carefully flip pancake and cook 2-4 minutes more.

Arrange one or two pancakes on plate, swirl side up.

Cut small corner of Cream cheese glaze and swirl on top of pancakes.

Enjoy!

*This is not an original recipe with me. I have made adjustments to make this gluten-free and dairy-free. I am not sure who came up with this originally. There are many different recipes floating around the Pintrest and food blog world.

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