For the past three years, I have attempted to make gluten free cinnamon rolls on Christmas morning. (Attempt One; Attempt Two) Parrish and I both love cinnamon rolls, and we thought it would make a nice tradition. And while I wouldn’t say that I’ve made a batch I’ve been 100% happy with….they’ve been okay.
I mean, put a vanilla glaze on pretty much anything and it’ll be okay.
But this morning I struck gold.
But they’re not rolls!
Gluten Free Cinnamon Roll Pancakes!
I basically prepared a batch of Gluten Free Bisquick pancakes, and then added in 1/2 cup of Bob’s Red Mill Gluten Free rolled oats, 1/2 tbsp. chia powder, 1/2 tbsp. brown sugar, and a sprinkle of cinnamon to the batter.
Instead of cooking the pancakes in a greased pan, I used a pad of butter. That gave each pancake a nice crispy outer edge.
And when each pancake came out of the pan, I gave it an additional sprinkling of brown sugar and cinnamon.
On the side – a serving of vanilla Greek yogurt to balance out the carbs.
These pancakes are so dang good!
And don’t you know that when I make these at Christmas, I’m totally going to whip together a vanilla glaze!
It’s recipes like these that give me hope that fall will actually come. It won’t be summer forever…right? Stuffed pumpkins and spiced lattes are just around the corner!