Cinnamon Roll Pancakes

You can easily master this fun cinnamon swirling technique. The maple glaze is optional, but gives each short stack of pancakes an amazing cinnamon roll meets maple bar flavor.

Makes: 14 pancakes
Free of: gluten and all top allergens

Ingredients

Cinnamon Filling

1/2 cup (120 mL) packed brown sugar
1/3 cup (80 mL) melted dairy-free margarine
2 tsp ground cinnamon

Pancakes

1 1/4 cup (310 mL) brown rice flour (See Recipe Tips)
1/2 cup (120 mL) potato starch
1/4 cup (60 mL) tapioca starch
4 tsp baking powder
1/2 tsp salt
2 large eggs or 1 tbsp egg replacer + 2 tbsp warm water
1 1/4 -1 3/4 cup (310-425 mL) unsweetened or original non-dairy milk alternative (such as rice, flax, or coconut milk beverage)
2 tbsp grapeseed or canola oil
1 tbsp maple syrup
1/2 tsp vanilla extract
1 batch Maple Glaze (recipe follows) or additional maple syrup for topping

Maple Glaze: In a small bowl, whisk 1/2 cup sifted powdered sugar, 3 tablespoons maple syrup, 1/2 teaspoon vanilla extract, and 1 tablespoon dairy-free margarine until smooth.

Recipe Tips

Not Gluten-Free? If gluten isn't an issue for you, you can substitute an equivalent amount of all-purpose flour (2 cups or 475 mL) in place of the rice flour and the starches in this recipe.

Instructions

Place the cinnamon filling ingredients in a ziplock plastic bag, close the top, and squeeze to combine.
In a small bowl, combine flour, starches, baking powder, and salt.
ln a mixing bowl, briefly whip the eggs or egg replacer with water. Whisk in 1¼ cup milk alternative, oil, maple, and vanilla. Add the dry ingredients to the wet, whisking just until combined.
Add up to ½ cup additional milk alternative (or as needed) to create a pourable but slightly thick batter. Less liquid will be required for puffier pancakes, while more liquid might be needed at higher altitudes or if using the non-gluten-free option (at end of recipe). Let batter rest while you preheat a large skillet or griddle over medium heat.
Once hot, grease the griddle with cooking spray or dairy-free margarine.
Pour 1/4 cup of batter for each pancake and cook for 2 minutes.
Snip a very small corner from the bottom of the plastic bag, and squeeze the filling onto the pancake, starting in the center, and swirling outward, like you would see on a cinnamon roll. Try to keep the filling at least 1/2-inch from the edge.
Let the pancakes cook a few more minutes, or until bubbles form in the batter.
Flip, and cook for 2 to 3 minutes more. Note that the gluten-free pancakes may not brown, but they will have a light and fluffy finish.
Remove to serving plates and drizzle with pure maple syrup or the Maple Glaze, if desired.

Alisa Fleming is a contributing editor to Allergic Living magazine and the author of Go Dairy Free: The Guide and Cookbook for Milk Allergies, Lactose Intolerance and Casein Free Living, and founder of http://www.godairyfree.com