HEALTHY CINNAMON ROLL PANCAKES

April 16, 2013

I’m all about healthy remixes of carb-y, sweet treats. What gets me though is when I have to inve$t in a whole bottle of flax seed oil or kookaburra seeds (that last one is made up) to make it. (And then probably never use the rest of it ever again.)

You’ll find these p-cakes are a lightened up version of cinnamon rolls/pancakes and the ingredients are staples you won’t mind buying. Or may already have around.

Healthy Cinnamon Roll Pancakes from Rachel Schultz

HEALTHY CINNAMON ROLL PANCAKES
Serves 2

1/2 cup flour
1/2 cup bran cereal
1/2 teaspoon baking powder
1/2 teaspoon baking soda
Dash of cinnamon
1 cup buttermilk
2 egg whites
1/4 cup pumpkin puree
1/4 cup brown sugar
1 teaspoon cinnamon
1/2 cup vanilla yogurt
1 tablespoon honey
Walnuts

Place bran cereal into a plastic bag and crush into very small pieces.

Healthy Cinnamon Roll Pancakes from Rachel Schultz

Whisk together flour, bran cereal, baking powder, baking soda, cinnamon, buttermilk, and egg whites.

Healthy Cinnamon Roll Pancakes from Rachel Schultz

Pour 1/4 cup pancake batter onto a skillet over medium heat. Flip when bubbly, until browned on both sides. Meanwhile, in a small bowl, combine pumpkin, brown sugar, and 1 teaspoon of cinnamon.

Healthy Cinnamon Roll Pancakes from Rachel Schultz

Transfer pumpkin mixture into a plastic bag. Snip the corner of the bag and spread in a swirl on top of pancake stack.

Healthy Cinnamon Roll Pancakes from Rachel Schultz

Stir together yogurt and honey and drizzle over pancakes. Top with walnuts.

healthy cinnamon roll pancakes
 
Author:
Serves: 2
Ingredients
  • ½ cup flour
  • ½ cup bran cereal
  • ½ teaspoon baking powder
  • ½ teaspoon baking soda
  • Dash of cinnamon
  • 1 cup buttermilk
  • 2 egg whites
  • ¼ cup pumpkin puree
  • ¼ cup brown sugar
  • 1 teaspoon cinnamon
  • ½ cup vanilla yogurt
  • 1 tablespoon honey
  • Walnuts
Instructions
  1. Place bran cereal into a plastic bag and crush into very small pieces.
  2. Whisk together flour, bran cereal, baking powder, baking soda, cinnamon, buttermilk, and egg whites.
  3. Pour ¼ cup pancake batter onto a skillet over medium heat. Flip when bubbly, until browned on both sides.
  4. Meanwhile, in a small bowl, combine pumpkin, brown sugar, and 1 teaspoon of cinnamon.
  5. Transfer pumpkin mixture into a plastic bag. Snip the corner of the bag and spread in a swirl on top of pancake stack.
  6. Stir together yogurt and honey. Drizzle over pancakes. Top with walnuts.

Adapted from Pinch of Yum.

My New Cookbook


PRE-ORDER NOW:  AMAZON | BARNES & NOBLE

Comments

Leave a Comment

Rate this recipe:  

Copyright © Rachel Schultz 2017