It’s time for a reality check. The kind that you may not want to hear.
Earlier today, I was reading a women’s fitness blog. You know, the kind where beautifully lean and perfectly-fit-even-though-I’ve-birthed-10-kids (exaggeration, but you get the point) women share their workouts and recipes with the world wide web. Don’t get me wrong. I LOOOOoove those blogs. They inspire me to work harder and eat better.
But then, sometimes I just have to be honest with myself and with all of you.
I’m not perfect. And, sadly, I don’t eat kale and quinoa every day (as much as I love kale and quinoa). I don’t even eat fresh vegetables every single day (even though I really do try). Sometimes, when I wake up in the morning, all I want is this:
Yup. I’m trying to be okay with the fact that I can still appreciate the person God made me to be and love life while still having a treat every once in awhile (okay, a little more often than that). (And yes, I’m working on being a little more temperate too.)
From the moment I first saw the idea of a cinnamon roll pancake on Pinterest from Recipe Girl, I’ve been smitten. And then, I probably took about a year or two just to figure out that I could make it vegan. And then, I just never got around to trying.
Until now.
Silly me. I still can’t believe I’ve been missing out on light, fluffy, spiced, sweet, creamy cinnamon roll pancakes until now.
Go ahead. Take a bite.
In the middle of this photoshoot, I couldn’t just stare at breakfast anymore and took a stab at my background stack.
A few moments later, when my mind caught up with my mouth, I’d already eaten half of it.
Woops.
Guess I won’t be starting a fitness blog anytime soon.
And just in case you’re like me and need a little encouragement to keep yourself from eating cinnamon roll pancakes for every meal, here’s a little food for your thoughts from my favorite Book.
“Know ye not that they which run in a race run all, but one receiveth the prize? So run, that ye may obtain. And every man that striveth for the mastery is temperate in all things. Now they do it to obtain a corruptible crown; but we an incorruptible. I therefore so run, not as uncertainly; so fight I, not as one that beateth the air: But I keep under my body, and bring it into subjection: lest that by any means, when I have preached to others, I myself should be a castaway.” 1 Corinthians 9: 24-27 (King James Version)
Cinnamon Filling for Cinnamon Roll Pancakes
Print recipeIngredients
- 1/4 cup vegan margarine, slightly softened (I used Earth Balance.)
- 5 tablespoons brown sugar
- 3/4 tablespoons cinnamon (or cardamom/coriander, if that's your preference)
- 1 tablespoon unbleached all-purpose flour
Directions
| Step 1 | |
| Place all ingredients in a zip-loc sandwich bag and seal closed. Knead ingredients together with your hands until there are no big lumps or chunks of anything. | |
| Step 2 | |
| Place bag in your refrigerator for at least 10 minutes to allow mixture to firm up a bit. The consistency should be similar to that of toothpaste. | |
| Step 3 | |
| When you are ready to draw swirls in your pancakes, cut a 1/3 inch wide hole in one of the bottom corners of your sandwich bag. | |
Cinnamon Roll Pancakes (Vegan)
| Serves | 8 |
| Prep time | 10 minutes |
| Cook time | 15 minutes |
| Total time | 25 minutes |
| Allergy | Soy, Wheat |
| Dietary | Vegan, Vegetarian |
| Meal type | Bread, Breakfast, Dessert, Main Dish |
| Misc | Child Friendly, Serve Hot |
Ingredients
- 3 tablespoons melted Earth Balance (or your preferred oil)
- 1 teaspoon lemon juice
- 1 1/2 cup almond milk
- 3 tablespoons pure cane sugar (or agave nectar or other sweetener of your choice)
- 3/4 teaspoons salt
- 1 1/2 cup flour
- 1 tablespoon cornstarch (I use non-GMO; Rumford brand is affordable.)
- 1 tablespoon aluminum-free baking powder (I used Rumford brand.)
Directions
| Step 1 | |
| Once you have made your cinnamon roll filling, set it (in its sandwich bag) in the refrigerator to firm up for a few minutes while you mix up your batter. | |
| Step 2 | |
| Place on pancake batter ingredients in a mixing bowl and whisk together until smooth. | |
| Step 3 | |
| Place a nonstick pan on the stove on medium heat (you may need to turn down to medium-low eventually). | |
| Step 4 | |
| Pour 1/4 cup of batter in heated nonstick pan. You don't need to use cooking spray if you're using a good nonstick pan. | |
| Step 5 | |
| Now, remove your sandwich bag of filling from the fridge, and make sure you have snipped a 1/3 inch hole in one of the lower corners. | |
| Step 6 | |
| Once bubbles are beginning to form on the outer edges of the pancake (should take less than 30 seconds) gently squeeze your sandwich bag in a circular motion around your pancake to form a swirl. Try not to get too close to the edge of your pancake. | |
| Step 7 | |
| When bubbles have formed towards the center of your pancake (after 1-2 minutes), flip your pancake quickly in one continuous motion. | |
| Step 8 | |
| When pancake has cooked on the other side for another 1-3 minutes, remove it from the pan, and wipe your pan clean before starting your next pancake. | |
| Step 9 | |
| Stack pancakes and drizzle with coconut cream (1 cup Trader Joe's coconut cream + 4-6 tablespoons sweetener of your choice), if you like. | |
Note
1. This recipe was inspired by Lori Lange from Recipe Girl's Cinnamon Roll Pancakes.
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