I have a problem.
Every time I set foot in an IKEA store, I feel this sudden desire to go crazy and buy every last BESTÅ, every LUFTIG, every AKURUM and LYRIC and BERGSBO and KIVIK. Then I want to rush home, invite over all my friends, and eat KANELSNÄCKA (that would be “cinnamon rolls”) while we assemble my new dream apartment.
Luckily, last month I had an actual, legitimate excuse to do exactly this!
I bought the KIVIK couch, the BESTÅ shelves, and the HEMNES drawers, laid all the pieces out on the empty apartment floor (remember my soccer ball room?), and proceeded to build my dreams. When I was done, I was very proud.
However there was still that KANELSNÄCKA to see about…
Cinnamon Roll Pancakes
Adapted from Oatmeal Pancakes
- tightly-packed 1 cup dates (140g)
- 2 tsp cinnamon
- 1/4 cup milk of choice
Blend everything together in a small food processor (scraping the sides down occasionally) for a long time until completely smooth. Transfer to a small plastic bag, making sure to get every last bit out. (Make sure all air is out of bag, then close with a rubber band.) Cut just the very edge off one corner of the bag. Now set in the fridge and make your pancakes:
- 1 cup Bob’s gluten-free flour or spelt or all-purpose flour (130g)
- 1/2 tsp salt
- 2 tsp baking powder
- 1 tsp cinnamon
- 1/8 tsp uncut stevia or 3 tbsp pure maple syrup or agave
- just under level 1 cup milk of choice (increase to 1 cup plus 2 tbsp if using stevia version)
- 2 tbsp coconut or vegetable oil (20g)
- 2 tsp pure vanilla extract
- Only if using the gluten-free flour, add 1/4 tsp xanthan gum
Cinnamon Roll Pancakes: Combine all dry ingredients in a small bowl, and stir very well. Whisk together all liquid ingredients in a separate bowl. Pour the dry into wet, and stir to form a batter. (If the batter is too thin, just add a little more flour until you get a pancake-esque batter.) Lightly grease a medium skillet, and place over medium heat. When the pan is hot (see tip below), turn to low and drop one small ladelful into the pan. Immediately take your filling bag and squeeze in a swirl pattern over the pancake. Repeat with other pancakes. Flip pancakes with a spatula when the edges begin to look dry. Allow to cook one minute more, then remove from heat. I piped on my Healthy Cream Cheese frosting, but you can use any favorite frosting. Makes 20-24 pancakes (the size of the ones in the photos). You’ll have a lot of filling left over, but it’s best to make the whole amount for smooth blending. If you have a giant food processor, you might even want to make a double batch. TIP: Test the heat of your skillet by throwing a few drops of water onto the surface. When the water sizzles, the pan is ready for the pancake batter.
Click for: Cinnamon Roll Pancakes Nutrition Facts
Question of the Day: Have you ever been to IKEA?
Does walking through yours make you crave cinnamon rolls as much as mine does? Link of the Day:
… 75+ Healthy Peanut Butter Recipes
Happy National Peanut Butter Day!
These look so good. When I got this post in my email the other day they inspired me to make some cinnamon roll oatmeal. 🙂
http://eatrealhealthyfood.com/2014/01/26/cinnamon-roll-oatmeal/
A masterpiece of cinnamon rolls! I know what you mean by craving those cinnamon rolls anytime you walk past them!
Made the pancakes! They were delicious. I was out of almond milk so I used water in the date puree (worked fine) and CHAI concentrate for the liquid in the pancakes (the Oregon Chai lightly sweet one) which was a great idea. I also made bigger pancakes and swirled the filling much more sloppily than you did. 🙂
These are crazy good. I used to make whole-wheat cinnamon rolls often, before I was diagnosed with a gluten sensitivity. Now I have these swirly sweet stacks to satisfy me and my family. I made these with a mix of almond and millet flours, and that cinnamon/date swirl sent us over the moon. Thanks, Miss miracle worker 🙂
I just made these and they are great! Perfect with my coffee and my kids love them!
These are delicious, Katie! The pancakes stuck to my skillet so I poured the batter into a 13 x 9″ pan (I doubled your recipe) and baked on 325 for 15-20 minutes. Everyone loved them!
Hi Katie! I just wanted to tell you that i am TRULY inspired by your blog. I make your recipes all the time, especially the GF Cinnamon & Sugar waffles & your Healthy Pop-Tart babies!
I am new to the blog world, and I am really trying to make my blog as interesting as possible; i totally look to you for inspiration!
I am a Type 1 Diabetic & a vegan & i really want to share my stories to the world, and i wanted to thank you so much for being the inspiration that you are.
Please keep up the good work!
My blog is thenondiabetic.blogspot.com if you are interested at all in reading! Don’t ever feel that you have to, i just wanted to thank you for the inspiration!
Much Gratitude,
Kiah
Thanks SO much for this recipe! I received a box mix for GF pancakes and I knew from experience that the mixes can lack a bit in the flavor department, so this was a perfect opportunity to try out your filling! To get it to blend smoothly in our 7 cup food processor, I used 2 c. dates, 4 tsp. cinnamon, and 3/4 cup almond milk. I piped it onto the pancake batter as soon as I spooned it onto the pan and it was DELICIOUS! I found it interesting that they tasted great warm, like a nice sweet cinnamon-y pancake (we didn’t add frosting/syrup at all because they were sweet enough alone), but the ones that cooled completely to room temperature tasted SO MUCH more like an actual cinnamon roll that next time I make these I will wait for them to cool just to get that familiar flavor! I have looked at a lot of GF vegan cinnamon roll recipes but I am always intimidated because getting the texture of the bread right seems tricky and I don’t want to “waste” expensive ingredients with a “flop,” but this recipe may have cured my need to bother trying a cinnamon roll recipe at all!
Made these today with the kids and they loved to make them and eat them. Thanks!
I am generally not a fan of ‘healthy’ desserts as I always figured– why bother? My view of desserts has always been to think of them as special, so essentially, unless you’re a diabetic or have a specific health condition that precludes such extravagances, go ahead and enjoy your sugar-laden, dairy and cream-filled treat.
Of course, nowadays, there are a lot of people who grew up without any social recourse or outlet to eat healthily and were sorta locked into the ‘standard American diet’ (SAD) and reacted, as many did, by becoming strict organic-only, or wheat-free, or sugar-free, vegetarian, vegan, raw foodists, paleo eaters, octo-lacto vegetarians, fruitarians, and even to some more extreme directions.
Me? I’m just 60 and have worked in natural foods on and off for most of my adult life, pursued vegetarianism accidentally for months, or watched my calories to lose weight, and even ultimately avoided some foods to simply be more healthy and avoid diabetes or other degenerative diseases.
I long for a day when our food distribution system is more cleaned up, where animals are eaten and slaughtered with universal lack of cruelty, where the costs of artisanal, locally produced foods are priced such that more than DINKS (double-income no kids) and the one percent can afford them, and where vegans won’t feel that they have to announce their preferences and religion whenever they sit down to eat. A world where people can eat what they want with sensibility and social awareness of their choices–and to not feel guilty about it.
Until then, I welcome your blog, recognizing that we are a culture hobbled by extremism and where every bite of food swallowed seems to be a political act. I kinda like your blog, Katie–though I wish the need for people to feel they can’t indulge in occasional calorie bomb desserts weren’t so extant. So blog on, my dear, and I’ll come by…occasionally…for the ride.
I am occasionally considered pre-diabetic so I am very cognizant of my food choices every day, and yet–each week I still continue to make cream and butter and egg and sugar laden desserts. How do I manage this?
I eat just a little bit, and give the rest of my desserts away, and I continue to be reasonably healthy. I made vegan chocolate truffles last week and they were even a big hit with all who ate them, with nary a comment of ‘good for what it is’ leaking into the conversations.
Keep on bloggin’n
You rock!! This was a hit with my family and has beat every other GF and egg-free pancake recipe we have tried (and I have tried quite a few).
Well I’m Swedish so I’ve been to IKEA, but not that many times because I really don’t like the mass produced stuff :). But many Swedes are of course crazy about IKEA, and it’s nice going to IKEA when you’re getting your first apartment.
Wow! These are absolutely incredible. My ikea cinnamon roll obsessed boyfriend can’t get enough of them. That says a lot!
wow!! These were so much easier than making cinn buns but just as good!!! They will be a part of the regular breakfast rotation for sure!!
Hey Katie, I was wondering If I could substitute the dates in the swirl recipe to anything else? I’m allergic, but these pancakes look fantastic!! If I can’t substitute, do they taste the same without the swirl?!
Was never able to find the recipe for the cinnamon mixture for the pancakes.
It’s listed right there in the ingredients in the post.