One round, ooey gooey, warm cinnamon roll.
I love, love cinnamon rolls.
Yet, I always feel so freaking guilty after I eat one. I mean, one cinnamon roll is at least a good half-hour of cardio at the gym. So, I rarely eat cinnamon rolls (I know, it’s no way to live…)
I decided to change this by using pancakes. Sure I loose the gooeyness but I still get that great cinnamon roll taste. Top with an easy icing and you have a whole wheat make-shift cinnamon roll that you don’t necessarily have to feel guilty about eating.
- ½ cup whole wheat flour
- ½ cup all purpose flour
- 1 teaspoon baking powder
- ½ teaspoon baking soda
- ¾ cup milk
- 1 egg
- 1 tablespoon oil
- 2 tablespoon cinnamon
- ½ cup powdered sugar
- 2 tablespoon milk
- ½ teaspoon vanilla
- In a medium bowl, combine all dry ingredients except for cinnamon. In a separate bowl, combine milk, eggs, and oil- whisk to combine and pour over dry ingredients. Begin to heat a griddle or skillet over medium heat.
- Remove approximately ⅓ cup of batter and place in a separate bowl. Add in cinnamon and stir (you made need more or less cinnamon depending on the quality.) Place batter in a zip lock back and cut ¼” tip off the bag.
- Dip ¼ cup of batter for each pancake. Right after scooping each pancake, take the zip lock back and squeeze a spiral into the pancake. Let pancake cook until small bubbles begin to form on the surface. Flip and continue to cook the pancake for 1-2 more minutes. Repeat with remaining batter.
- Top with syrup or combine milk, powdered sugar, and vanilla in a bowl and create a simple icing for the pancakes.