Monday, January 14, 2013

{Allergy Free} Baked Cinnamon Swirl Pancakes

My kids love pancakes.  And those flapjacks are hard to make without eggs!  They are either too mushy, too crumbly, too gummy, or too dry.  Plus, it takes forever to make enough pancakes to go around for my crew.  Instead, I now make the baked pancakes-which is really like a very light and fluffy cake with enough cinnamon to put a cinnamon roll to shame.   

Baked Cinnamon Swirl Pancakes
1 1/2 cups rice milk
4 Tablespoons Earth Balance, melted
3 teaspoons egg replacer whisked with 4 Tablespoons rice milk
2 Tablespoons sugar
2 cups flour blend
1 teaspoon xanthan gum
4 teaspoons baking powder
1/2 teaspoon salt

Whisk together wet ingredients.
Add sugar and whisk well.
Stir in flour, xanthan, baking powder, and salt.
Pour into greased jelly roll pan.
Top with cinnamon swirls.

Cinnamon Swirl
4 Tablespoons Earth Balance, melted
3/4 cup brown sugar
2 Tablespoons cinnamon

Stir together and drizzle over cake or put into ziploc bag, snip one corner, and pipe onto cake before baking.

Bake at 350 for 9-11 minutes or until cake springs back when touched.

1 cup powdered sugar

Slowly whisk in milk until powdered sugar is thin enough to drizzle on top of warm pancakes right out of the oven.


Cristi said...

Thank you for sharing this recipe. We had them for dinner tonight, and they were absolutely delicious!

Lexi said...

Good! My kids love this and have asked me to bake it again and again! It's a good special breakfast for the weekends. And it's a really yummy dessert too!

Anonymous said...

What size jelly roll pan do you use? Mine is 17x12. Too large?

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