Gluten Free Cinnamon Roll Pancakes (Refined Sugar-Free Options)

Ingredients:

For the Pancakes:
• 1 recipe Gluten Free Buttermilk Pancakes
• OR
• 1 recipe Gluten Free Buttermilk Pancakes Without Refined White Starch and Gum
• OR
• 1 recipe Gluten Free Banana Pancakes
For the Glaze:
• 1/2 cup butter, melted
• 3/4 cup packed brown sugar (or Pyure Bakable Stevia Blend and a little molasses)
• 1 tablespoon ground cinnamon
• 2 tablespoons Carla's Gluten Free All-Purpose Flour Blend recipe

Instructions:

1. Make the pancake batter of choice; set aside.
2. Make the glaze by melting the butter, stirring in the sugar and cinnamon. Then, stir in the flour. Pour it into a plastic squeeze bottle and place it near the stovetoop.
3. Preheat a large skillet with a little oil over medium to medium-high heat. Lower heat to medium. Add 1/4 cup scoops of batter to the skillet, be careful to not to overcrowd. (You want to leave enough room to comfortably flip the pancakes.)
4. Because the batter is thick, flatten the pancake batter as needed to make about a 5-inch round pancake. Immediately squeeze some cinnamon mix in a spiral shape onto the top of each pancake. Cook for about 2 minutes or until you can easily flip them over. Lower or increase temperature as necessary.
5. Flip the pancakes over and cook another 1 to 2 minutes.
6. Serve immediately or keep warm in the oven while you make additional pancakes, Eat them as is or add butter.

Tips

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