What happens when you combine two of the most deliciously decadent breakfast foods?
Answer: You get the mother of all dessert-like breakfasts!!
I wish that I could claim the idea for this recipe as my own, but the truth is that I got the inspiration from something I saw on Instagram recently. And once I went to the website of the genius who thought of this fabulous creation, I knew that I had to try my own hand at this recipe IMMEDIATELY! So, I combined my two favorite previously-posted recipes for pancakes and cinnamon rolls–and what results is absolute magic!
The general idea for this recipe: create monster-sized pancakes, spread with yummy cinnamon filling, slice into strips……
……roll, bake, and drizzle with icing.
Sounds easy enough, right? That’s because it is!
So what are you waiting for?!?! Too late for breakfast? Make these for dessert! Too early for dessert? Breakfast is good any time of day! (You like how I can justify eating these Pancake Cinnamon Rolls any time of day?)
1 cup oat flour (or rolled oats ground into flour in a food processor or blender)
1 tsp. baking powder
¼ tsp. sea salt
¼ tsp. cinnamon
⅛ tsp. nutmeg
2 small bananas or 1½ large
½ cup milk (I used almond milk)
2 tsp. ground flaxseed (optional, but if you leave it out, reduce the amount of milk)
2 tsp. maple syrup
½ Tbs. coconut oil
1 tsp. vanilla extract
½ cup raisins
3 Tbs. pure maple syrup
1½ tsp. cinnamon
pinch of sea salt
2 Tbs. coconut butter
2 Tbs. almond milk (or other non-dairy milk)
¼ tsp. vanilla extract
8 drops liquid stevia
Heat some oil in a large non-stick pan (I used coconut oil for this) and set the oven to 225 degrees F.
In a large mixing bowl, combine all of the dry ingredients (oat flour though nutmeg).
In a blender or food processor, combine the rest of the ingredients (bananas through vanilla extract).
Pour the wet ingredients into the dry and mix well.
Pour the batter into the pan. You’ll want to create gigantic pancakes, so swirl the pan a bit so that the batter spreads to the edges of the pan. When some bubbles have formed and the batter begins to brown on the edges, flip and cook until the bottom has browned just a bit, leaving the pancakes a bit undercooked on the bottom. Repeat until all of the batter has been used. (I got 2 very large pancakes, but this will depend on the size of the pan you use).Transfer the pancakes to a plate or cutting board.
To make the filling: While the pancakes are cooking, add the raisins, maple syrup, cinnamon, and sea salt to a food processor or blender and blend until somewhat smooth.
Spread the filling evenly over the pancakes, leaving about a ½-inch of space around the edges. Slice the pancake into 4 long strips (approx. 2 inches wide) and, starting at one of the ends, roll up the pancake strips. Place rolls into a pan or baking dish* and bake in the oven for 8-10 minutes.
While the rolls are baking, prepare the icing: Melt the coconut butter in a double broiler or in a small bowl placed in hot (not boiling) water. Once the coconut butter has melted, add the almond milk, vanilla extract, and stevia and whisk everything together until smooth and pourable.
When the rolls are done baking, drizzle the icing on top, serve, and enjoy!
* I used mini loaf pans, but you can use any pan or baking dish you have available.
If you’re like me, you probably read the title of this post and thought, “carrot and cantaloupe?” I know it sounds like a very odd combination, but you’re just going to have to trust me on this one.
The inspiration for this Cantaloupe Carrot Smoothie came from a similar juice I had recently. When I saw the ingredients I thought, “that sounds so odd…I have to try it!!” I just love trying weird flavor combinations. I used to play it extremely safe and would only eat “logical” food pairings or things that sounded “normal.” How limiting! I’ve finally come to realize that some of the best flavor combinations spring from joining unexpected ingredients. No, they’re not always winners–almond butter and mint, anyone? (don’t ask)–but by being a bit more experimental, you might come across something you really love!
For some reason I thought I would have all the free time in the world when I finished my spring semester classes last week. I had pictured myself lounging around on the couch, reading magazines, catching up on movies and TV shows I’ve missed, and cooking non-stop. What the heck was I thinking?! Instead, I’ve been so busy that I’ve hardly had time to make up snacks to grab on the go. My kitchen and my hubby are beginning to feel very neglected.
With a hectic schedule, I find that smoothies and quick meals that can be made in massive quantities and eaten as leftovers have suddenly become my best friends. This Pad Cashew Nut is the perfect example of the latter. In fact, the most difficult part of this dish is waiting for the rice to cook and chopping up the veggies. Aren’t fresh veggies beautiful?: Continue reading →
I’m so excited to officially be on Summer Break (well, at least until my Summer courses begin in June)! This is definitely cause for celebration, and what better way to celebrate than with dessert?!
I’ve had this Raw Vanilla Cheesecake with Rhubarb and Blood Orange Compote on my mind for weeks now, but I haven’t been able to find the time to come up with the recipe. As soon as I was done with finals, I finally decided that it was time to work on this recipe–and I’m so glad I did!
For me, this Quinoa, Beet, and Blood Orange Salad represents what I love most about spring and summer: color!
Although I’m slightly obsessed with roasted beets and would gladly eat them every day, I’ve also recently developed a love for raw beets. While raw beets lack the subtle sweetness that develops in roasted beets as they caramelize in the heat, they possess a wonderfully earthy flavor and crunchy texture that’s just divine in salads. In addition to their flavor and nutritional value (they’re rich in B vitamins, manganese, and antioxidants), red beets also turn everything they touch a beautiful shade of fuchsia. This is bad for clothes and cutting boards, but great for food. (Seriously though, you might want to change into a ratty old t-shirt when it comes time to shred the beets. Consider yourself warned.)