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Cinnamon Roll Pancakes

I have a problem.

Cinnamon Roll Pancakes: https://chocolatecoveredkatie.com/2014/01/24/cinnamon-roll-pancakes/

Every time I set foot in an IKEA store, I feel this sudden desire to go crazy and buy every last BESTÅ, every LUFTIG, every AKURUM and LYRIC and BERGSBO and KIVIK. Then I want to rush home, invite over all my friends, and eat KANELSNÄCKA (that would be “cinnamon rolls”) while we assemble my new dream apartment.

Luckily, last month I had an actual, legitimate excuse to do exactly this!

Cinnamon Bun Pancakes

I bought the KIVIK couch, the BESTÅ shelves, and the HEMNES drawers, laid all the pieces out on the empty apartment floor (remember my soccer ball room?), and proceeded to build my dreams. When I was done, I was very proud.

However there was still that KANELSNÄCKA to see about…

Cinnamon Pancakes

Cinnamon Roll Pancakes

Adapted from Oatmeal Pancakes

  • tightly-packed 1 cup dates (140g)
  • 2 tsp cinnamon
  • 1/4 cup milk of choice

Blend everything together in a small food processor (scraping the sides down occasionally) for a long time until completely smooth. Transfer to a small plastic bag, making sure to get every last bit out. (Make sure all air is out of bag, then close with a rubber band.) Cut just the very edge off one corner of the bag. Now set in the fridge and make your pancakes:

  • 1 cup Bob’s gluten-free flour or spelt or all-purpose flour (130g)
  • 1/2 tsp salt
  • 2 tsp baking powder
  • 1 tsp cinnamon
  • 1/8 tsp uncut stevia or 3 tbsp pure maple syrup or agave
  • just under level 1 cup milk of choice (increase to 1 cup plus 2 tbsp if using stevia version)
  • 2 tbsp coconut or vegetable oil (20g)
  • 2 tsp pure vanilla extract
  • Only if using the gluten-free flour, add 1/4 tsp xanthan gum

Cinnamon Roll Pancakes: Combine all dry ingredients in a small bowl, and stir very well. Whisk together all liquid ingredients in a separate bowl. Pour the dry into wet, and stir to form a batter. (If the batter is too thin, just add a little more flour until you get a pancake-esque batter.) Lightly grease a medium skillet, and place over medium heat. When the pan is hot (see tip below), turn to low and drop one small ladelful into the pan. Immediately take your filling bag and squeeze in a swirl pattern over the pancake. Repeat with other pancakes. Flip pancakes with a spatula when the edges begin to look dry. Allow to cook one minute more, then remove from heat. I piped on my Healthy Cream Cheese frosting, but you can use any favorite frosting. Makes 20-24 pancakes (the size of the ones in the photos). You’ll have a lot of filling left over, but it’s best to make the whole amount for smooth blending. If you have a giant food processor, you might even want to make a double batch. TIP: Test the heat of your skillet by throwing a few drops of water onto the surface. When the water sizzles, the pan is ready for the pancake batter.

Click for: Cinnamon Roll Pancakes Nutrition Facts

Cinnamon Bun Pancakes. Recipe: https://chocolatecoveredkatie.com/2014/01/24/cinnamon-roll-pancakes/

Question of the Day: Have you ever been to IKEA?

Does walking through yours make you crave cinnamon rolls as much as mine does? Link of the Day:

pb
75+ Healthy Peanut Butter Recipes

Happy National Peanut Butter Day!

5/5 (7)

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Published on January 24, 2014

Meet Katie

Chocolate Covered Katie is one of the top 25 food websites in America, and Katie has been 
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ABC's 5 O’Clock News. Her favorite food is chocolate, and she believes in eating dessert every single day.

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88 Comments

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  1. JenZ says

    I’ve made a lot of your recipes but this one is one of my favorite! I used whole wheat pastry flour and they were absolutely amazing! I also soaked my dates in boiling water for about five minutes before mixing them up and that seemed to work well to soft them. Thank you for such a great recipe!

    5/5

    5/5

  2. Christian Olsen says

    I just made these for an afternoon snack, and they were amazing!!! I can’t stop eating them!!! You don’t taste the dates or anything, just sweet cinnamon-ny goodness! They are sweet enough that you don’t even need any frosting!

    5/5

    5/5

  3. june porter says

    I tried a pancake recipe based on what you have here using a gluten free flour and chocolate chips for my grand daughter I loved it. she has yet to try it but they are in the freezer this is the best sight for good recipes my next purchase will be a food processor since I love to cook. thank god for you and your recipes Katie you inspired me.

  4. Rebecca says

    My daughter is extremely picky about pancakes and she absolutely loved this one! She is also a HUGE fan of your pillow cookies except without the filling ?. Thank you!

    I did adjust this recipe slightly after making a few by adding a little bit of brown sugar 1/8c to the batter just to experiment. She also asked for a few pancakes to have chocolate chips so I added those to a few pancakes only after the batter was in the pan. Original or slightly modified this is a great recipe. She even thought it was from a mix ha! Kids…

    • Rebecca says

      I should also add that I didn’t use the swirl frosting yet. That is next but the base recipe is pure deliciousness!

  5. Lea says

    Hi Katie..my butter was too thick so I added more milk to it but they were gummy. What should I do diferent next time? Thanks

  6. Melinda Muyargas says

    These were delicious! I used packaged chopped dates, which my food processor didn’t really use blend well. But even though the filling was a bit clumpy, they still turned about amazing! The recipe made 6 medium pancakes.

  7. Jessica says

    Absolutely delicious! I don’t have a real non-stick pan, so the filling stuck badly, but they turned out just as good with the cinnamon filling piped on afterwards, just not quite as pretty.

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