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!
