Cinnamon rolls are a Christmas morning tradition at our house. My family loves my gluten-free cinnamon rolls, but they do have plenty of sugar and other carbohydrates.
Since I’ve been eating a low carbohydrate diet in recent months, I decided to come up with a lower carb alternative to cinnamon rolls.
While they are not quite the same as cinnamon rolls (i.e. not quite as good), these pancakes are tasty and filling without a lot of sugar. I haven’t yet decided if I will make them Christmas morning, but regardless, they are a fun pancake to enjoy any time.
I got the cinnamon roll pancake idea from Pinterest which led me to Recipe Girl where I found great instructions. I did not use butter, though, so my recipe instructions are slightly different. Still, reading over the instructions at that site might be useful. You also might want to try the recipe with regular gluten-free pancakes.
Making these pancakes is a little tricky. If you want to make them for something special, such a Christmas, I recommend that you try the recipe before hand.
Almond Flour Cinnamon Roll Pancakes
- 1/4 cup Earth Balance soy free margarine
- 1/4 cup packed light brown sugar
- 1/2 Tablespoon cinnamon
- 1 1/2 cups almond meal
- 1 teaspoon baking soda
- 1/4 tsp. salt
- 2 Tablespoon sugar
- 1 teaspoon vanilla extract
- 3 eggs
- 1/3 cup water
- 1/2 cup powdered sugar
- 1 1/2 teaspoon almond milk
- 1/2 teaspoon vanilla
- For the pancakes, mix together the almond meal, baking soda, cinnamon, salt, and sugar.
- Lightly beat the eggs, then add to the dry ingredients along with the vanilla extract and water.
- Allow to sit 10 minutes.
- Meanwhile In a small bowl, beat together the filling ingredients with a fork until the butter is softened.
- Place in a baggie and cut a very small bit of the corner off. You can always make it larger if needed.
- Spoon pancake batter onto a hot greased skillet, making small pancakes that are easy to turn.
- Cook for 2 minutes on the first side, then add the filling by squeezing the baggie and creating a line of filling in a swirl pattern on the top of the pancake. Don't put it too close to the edge.
- Allow to cook for another minute until golden brown on the bottom then flip the pancake in one swift turn.
- Cook the second side for a couple of minutes.
- When you are done cooking all the pancakes, you can add a little more filling to the the top of the pancakes if there is any left.
- Combine the glaze ingredients in a small bowl and place in a baggie. Cut the corner of the baggie and squeeze on top of a stack of pancakes before serving.