Howdy friends! It’s been awhile since I’ve posted any kind of recipe (thank you Ironman), but I’ve got one for you this morning! Now that I’m not training I’ve got a bit more time to play in the kitchen. I’ve been itching to make a cinnamon roll pancake for the longest time, and this weekend I finally made it happen.
I was flying solo this weekend and didn’t really want to make a full batch of pancakes in my freshly cleaned kitchen, so I decided to make single serve pancake.
¼ cup flour (I used almost entirely whole wheat flour, and topped it off with some cake flour)
1 tsp baking powder
1 tsp brown sugar
2 tsp coconut oil
Dash of cinnamon
¼ cup milk
1/2 ripe banana, mashed
1 tsp cinnamon
Cream Cheese Icing:
1 tbs cream cheese, softened
1/8 tsp vanilla
1 tbs powdered sugar
milk (if necessary to thin it out)
First, make the cinnamon swirl. Mash the banana well and stir in the cinnamon until the mixture is smooth. Put in a plastic bag and set aside.
Next, make the pancake batter: mix together the dry ingredients and then the wet in a bowl.
Finally, make the cream cheese icing. Mix together the cream cheese, vanilla and powdered sugar. Add milk if you need to thin out the mixture. Put in a plastic bag and set aside.
In a small fry pan over medium heat, spray some Pam or use some butter to grease the pan. Then, pour in the pancake batter. Snip the corner of the plastic bag with the cinnamon swirl, and then squeeze it onto the pancake.
Allow the pancake to bubble and brown on the bottom. This batter was really light and fluffy, so make sure you are patient! Flip the pancake when it’s ready, and allow to cook through.
Top with the cream cheese icing (snip off the corner of the bag and squeeze it all over the pancake) and some maple syrup.