This year on Christmas we fed the kids ice cream and cinnamon rolls for breakfast.
On Christmas morning my husband often enjoyed cinnamon rolls growing up. For our Christmas morning, and Valentine's day for that matter, we try for a fun breakfast. Dutch babies, eggnog french toast, red velvet pancakes. This year we created something fun - cinnamon roll pancakes. To top it off, I made a cream cheese studded frozen yogurt. No worse for you than the typical syrup topping and my kids loved having "ice cream" for breakfast.
Fast forward a few months. Valentine's day is coming up, and I decided to revamp the recipe. This time, topping it with a red hot glaze. The pancakes are yeast raised, so they taste like sweet buns, but they are soft and gooey - and a lot less work than cinnamon rolls. I find they work well gluten free.
Now this is where your judgment as to come in. Different flours absorb fluid at different rates. And you want your batter to be different consistency depending on how you cook them. On Christmas I made a thicker batter to make circle pancakes without a mold. On Valentines day, I used a heart mold (cookie cutter), to make shaped pancakes with a thinner batter. The thinner batter produced a wonderfully moist pancake, and would work well in a waffle maker as well. But it is a bit trickier to work with. To make a thicker batter, just add more rice flour to thicken up the batter.
Cinnamon Roll Pancake Batter
- 1 cup milk
- 1/2 cup buttermilk
- 2 tablespoons sugar
- 1 package active dry yeast
- 3/4 cup gluten free oat flour
- 3/4 cup potato starch
- 1/4 cup sweet rice flour
- 1/4 cup brown rice flour (plus more as needed)
- 1 teaspoon kosher salt (or 1/2 t table salt)
- 1 t baking powder
- 2 t cinnammon
- 1 t vanilla
- 4 tablespoons unsalted butter, melted and cooled
- 2 eggs, lightly beaten
Sugar cinnamon syrup
- 1 cup sugar
- 1 TB cinnamon
- 3 T butter, cut into cubes