The Best Vickys Cinnamon Roll Pancakes, GF DF EF SF NF Recipe – How to Prepare Tasty Vickys Cinnamon Roll Pancakes, GF DF EF SF NF

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Vickys Cinnamon Roll Pancakes, GF DF EF SF NF Recipe.

Vickys Cinnamon Roll Pancakes, GF DF EF SF NF You can have Vickys Cinnamon Roll Pancakes, GF DF EF SF NF using 15 ingredients and 9 steps. Here is how you cook that. The Best Vickys Cinnamon Roll Pancakes, GF DF EF SF NF Recipe – How to Prepare Perfect Vickys Cinnamon Roll Pancakes, GF DF EF SF NF

Ingredients of Vickys Cinnamon Roll Pancakes, GF DF EF SF NF Recipe

  1. It’s 210 g of gluten-free / plain flour.
  2. You need 1/4 tsp of xanthan gum if using GF flour.
  3. You need 3 tsp of baking powder.
  4. It’s 320-350 ml of light coconut milk.
  5. You need 1 tbsp of maple syrup.
  6. You need 4 tbsp of granulated sugar.
  7. It’s 1 tbsp of sunflower oil.
  8. Prepare 1 tsp of vanilla extract.
  9. You need of Cinnamon Swirl.
  10. You need 5 tbsp (70 g) of sunflower spread.
  11. It’s 8 tbsp (100 g) of brown sugar.
  12. It’s 2.5 tsp of ground cinnamon.
  13. You need of Topping.
  14. Prepare 120 g of icing sugar (1 cup confectioners).
  15. It’s 30 ml of water (1/8 cup).

Vickys Cinnamon Roll Pancakes, GF DF EF SF NF step by step

  1. Whisk the dry ingredients together and the wet seperately. Use the lesser amount of milk for plain flour.
  2. Stir together until just combined, don't over mix. Let stand while you prepare the 'swirl'.
  3. Cream the sunflower spread, brown sugar and cinnamon together.
  4. Spoon into a piping bag.
  5. Lightly oil a frying pan over a medium heat. Make a small test pancake to check the pan is at the right temperature. If the colour is uneven, the pan has too much oil and the heat is too high.
  6. When you're happy, add batter to the pan. This recipe will make 8 large pancakes but once the topping is on they've very sweet so stick to smaller ones around 4 inch diameter. You should get around 14 – 16.
  7. Cook until small bubbles start popping on the surface then add the swirl. Flip over and cook the otherside until lightly browned.
  8. Repeat for the remaining batter, adding oil to the pan as required and also giving it a wipe first with kitchen roll to remove excess 'swirl' as it will caramelize and stick to the pan.
  9. To make the topping simply mix the sugar and water together then pour over your warm pancake stacks.