Friday, August 3, 2012

Cinnapancakes


Hey everyone! It’s Karine, and today I’m going to be a posting a breakfast recipe that I’ve been cooking up (see what I did there?) for quite a while now.

As a little kid, I served as a shopping minion to my mom when she’d have mall days. Aside from playing hide and seek in the sale racks, there was nothing for me to look forward to during long days of “Karine do you think this dress fits well?” I’d whine and complain until one day my brilliant mother realized that the way to a 7 year old’s heart is through bribery and sweets. That’s how I discovered Cinnabon. Oozing with glazed goodness, those cinnamon rolls still call my name every time I pass by a stand, and have contributed to my cinnamon craze through the years.

I mean come on, just look at them.

I have yet to attempt recreating the magical doughy warm rolls of heaven at home. I have, however, been inspired to create a breakfast treat that can both temporarily satisfy Cinnabon cravings, as well as decrease the chances of heart disease that Cinnabon increases. You can even make this vegan by subbing milk with vanilla almond milk and the egg with a small mashed banana. 
Behold Cinnapancakebons. Is that a copyright issue? Okay, lets just go with Cinnapancakes. This recipe is adapted from Inn Cuisine.

Ingredients:
for pancakes:
1/2 cup all purpose flour
1/4 cup white whole wheat flour
1 1/2 tbsp. granulated sugar
2 tsp. baking powder
1/2 tbsp. ground cinnamon
1 extra large egg
1/2 cup 2% milk
1 tbsp. agave nectar
2 tbsp. melted Earth Balance (if using unsalted butter instead, add 1/4 tsp of salt to recipe)
1/2 tbsp. vanilla extract.

            
  1. In a large bowl combine dry ingredients (flours, sugar, salt, baking powder, cinnamon)
  2. In a small bowl, divide the egg, and beat the whites until fluffy. Leave the yolk aside.
  3. Add wet ingredients into the small bowl with the egg white (milk, agave, earth balance, vanilla) and whisk
  4. Add yolk into small bowl and combine.
  5. Pour contents of the small bowl into the large bowl with the dry ingredients little by little, combining with each pour.
  6. Let the batter sit for ten minutes.
  7. Head your griddle to medium heat and butter the surface with earth balance (I dip a cotton ball in melted earth balance and sweep it around the griddle, and then just renew it every time I get a new batch on the griddle).
  8. Pour approx. 1/4 cup of batter onto the griddle for regular sized pancakes, and flip after bubbles start to form on the top of your pancake, you can check the bottom to make sure, it should be a golden color. 
  9. Leave on the other side for a minute, and get those pancakes off the griddle!
My cinnapancakes were miniature. Aren't they cute?
for icing:
1 cup confectioners sugar
1 1/4 tsp. vanilla extract
4 tsp. milk (start with less, and add as you go)
In a bowl containing the confectioners sugar, add 2 tsp. of milk and stir. Keep adding milk and stirring until desired consistency is reached. Keep in mind that frosting hardens so you should go after a consistency that’s a little thinner than what you actually want. I like a thicker frosting so I stopped at 4 tsp. but if you want something lighter/less sweet, go for more milk. Add the vanilla extract in the end, and give it one final stir. 


I topped mine with this. Available at Trader Joe's and to die for.

You can serve the pancakes in a stack with icing between each pancake, and top with whatever else your heart desires. You can also just have icing on the side and top it with a tiny bit of icing and some maple syrup. The possibilities are endless. 






Enjoy!

1 comment:

Would love to hear from you...xo