My sister got this recipe from her sister-in-law. She got it from an online source quoted at the end. I’m sure it’s going to get passed around many more times, because, dear readers, YOU MUST TRY IT!
These Cinnamon Bun Pancakes are, well, delicious is kind of an over-rated word. Hmmm…scrumptious? Yes, that’s a good one. Anyway, I made them GFCF by using a gluten-free flour blend (always blend flours when baking gluten-free!) and oil instead of butter. You folks who can tolerate milk are probably going to have an even richer pancake! WARNING: These babies are very, very sweet! You may like them without the frosting, but you may want to make it for your first experience. Enjoy!
Cinnamon Bun Pancakes:
1 1/2 c. flour
3 TB sugar
1/2 tsp. salt
4 tsp. baking powder
1 TB cinnamon
2 eggs, beaten
1 c. milk of your choice
2 TB maple syrup
1/4 c. melted butter
1 TB vanilla
Measure dry ingredients into a large mixing bowl. Whisk to combine. Add wet ingredients and mix until combined. Cook your pancakes! Eat and savor.
1 c. confectioners sugar
2 TB milk (I used water to make casein-free.)
2 TB melted butter (I omitted and added touch of vanilla.)
The original recipe came from here, in case you want to see if there are any other gems hidden there! Since we’re talking kinds of pancakes, do you have a favorite add-in or change-up? I like using orange juice instead of milk sometimes.