cinnamon roll freezer pancakes
gluten-free cinnamon roll freezer pancakes
Yield: 16
Prep time: 6 MinTotal time: 6 Min
perfect meal prep idea for a quick breakfast on those busy mornings
Ingredients
- 4 eggs
- 2 tsp vanilla extract
- 4 tbsp Pure maple syrup or honey
- 1/2 cup milk of choice
- 1.5 cup gluten free all purpose flour.
- 2 tsp baking powder
- Pinch of salt
- 2 tsp ground cinnamon
- Cinnamon sugar slurry
- About 4 tbsp coconut sugar
- 1 tsp cinnamon
- water
- For the slurry just mix cinnamon and coconut sugar and add a touch of water at a time until a creamy slurry forms. Do not add lots of water right away because then you will need to add lots more cinnamon and coconut sugar.
Instructions
- To a bowl, add eggs, vanilla, maple syrup, and milk and whisk well.
- Then, add flour, baking powder, salt, and cinnamon and whisk to incorporate. Do not over mix the batter.
- Pour batter into the Ice cube tray. I used the 16 hole regular tray.
- Make cinnamon sugar slurry with the instructions above and pour a little amount onto each batter. Using a knife or a toothpick, swirl it around to spread it nicely.
- Freeze until firm.
- When ready to cook, remove desired about of batter cubes from the tray.
- Heat some oil onto a pan on low-medium heat and place frozen cubes directly on there. Cook for about 3 minutes per side. Use a cover to speed it up and gently press on top of the pancakes with a spatula if needed to help these melt.
- Serve with a drizzle of icing and enjoy!
Notes
- use a silicone ice cube tray for easier removal
- sub gf flour with regular flour, oat, or even almond
