Cinnamon Roll-up Pancakes

Image

Ok, I promise to get back to discipline on the next post but I just had to share this new find! If you’re on a diet you might want to skip this one. Unless you’re on my diet, the “eat-whatever-looks-good” diet, if you are you’ll LOVE this recipe!

So, I’m sure the majority of you already know about cinnnamon-roll pancakes but for those of you who don’t you should definitely check out this recipe: http://www.justapinch.com/recipes/breakfast/other-breakfast/cinnamon-roll-pancakes-2.html

They are AMAZING! Not health food. Not anywhere close. But totally delish!

But as usual, I couldn’t leave the recipe alone and had to mess with it. Mostly, I wanted something quicker and that omitted foods to which we have sensitivities.

So here is what I came up with:

4 cups all-purpose flour
8 tsps baking powder
2 tsp. salt1 Tbsp. cinnamon

Mix dry ingredients, then add

6-ish cups almond milk(we’re going for almost crepe batter consistency)
4 tbsps vegetable oil

1 Tbsp. vanilla

4 large eggsMix well and cook like normal pancakes only make them larger (6-8 inches across)
GLAZE
1/2 cup vegetable oil spread (or butter, you can omit this too)
1 1/2 cups powdered sugar
1 tsp. vanilla(can be omitted, or try maple or mint!)Almond milk (or water or milk) to desired consistency

Once you’ve cooked the pancakes just drizzle the desired amount of glaze on them and roll them up like a crepe and you’ve got a cinnamon roll pancake that tastes just as good in 1/2 the time as the original recipe! Yum!

Advertisements

The Most Versatile Bread Recipe Ever

ImageO.K, O.K….so I do not know for sure that the title is a fact, but seriously….I LOVE THIS RECIPE!!!! In my post yesterday I mentioned that I made some pumpkin bread to celebrate fall, well, this is the recipe I used.

I’ve messed with it so much I’m not sure what the original format was but here is the basic recipe and below I’ll put the “tweaks” that our family has enjoyed:

1/2 cup canola oil

1 cup sugar

2 large eggs

1 tsp. salt

1 tsp. baking soda

2 tsp. cinnamon

1 T. vanilla

1 1/2 cup mashed/pureed fruit/veggie (our favorites: banana, pumpkin, jack-fruit, squash, sweet potato)

2 cups flour

Mash or Puree your choice of fruit/veggie and then add all the wet ingredients and mix. Then gradually add the flour. Bake at 350 degrees F, for about 20-30 minutes. This will make one bread loaf or a dozen muffins.

“Healthier” Version (DOUBLE BATCH)

4 cups mash/puree of choice

3/4 cup oil

1 1/2 cup honey (or agave)

4 small (we used pheasant) eggs

2 tsp. salt

4 tsp. cinnamon

2 tsp. baking soda

2 T. vanilla

1 1/2 cups cooked oatmeal

1/4 cup flaxseed

1/2 cup wheat bran

1 cup popped amaranth

2 cups flour (whole wheat or white)

Same process as above, just add the various dry ingredients one at a time. Bake. Enjoy!