Cinnamon Roll Blender Pancakes (Gluten-Free) (Edit recipe)

These easy blender oat pancakes give you the delicious Sunday brunch vibes of a cinnamon roll, but with way more fiber, minerals and plant-based protein!

15 minutes

30 minutes

Difficulty:

Intermediate

Show nutritional information

This is our estimate based on online research.
Calories:	132
Fat:	5 g
Carbohydrates:	19 g
Protein:	4 g
Cholesterol:	7 g
Sodium:	49 mg
Fiber:	3 g
Sugars:	3 g
Calculated for total recipe.

by Laura Lea

View original recipe

Serves: 18-20

Ingredients

Cake Ingredients

2 cups Quick Cooking Oats, (make sure to use certified GF oats, if needed)
.25 tsp Baking Soda
.5 tsp Baking Powder
2 Eggs, large (room temperature)
1.5 cups Almond Milk, unsweetened, room temperature (you can microwave in a safe dish for 15 seconds or so, to take the chill off)
1 Tbsp Unsalted Butter, melted (or coconut oil)
2 Tbsp Monk Fruit Sweetener (Norbu), or another dried granulated sweetener
1 tsp Vanilla Extract
1 tsp Apple Cider Vinegar, (or lemon juice)

Cinnamon Roll Filling

3 Tbsp Unsalted Butter, melted (or coconut oil)
4 tsp Ground Cinnamon
.25 cup Monk Fruit Sweetener (Norbu), or another dried granulated sweetener

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Process

Note, these instructions are written assuming the standard serving size, since you have modified the number of servings, these steps may need to be modified for best results

In a high-powered blender or food processor, combine oats, baking soda, baking powder and salt. Blend/pulse until it forms a fine flour consistency.
Add all remaining ingredients and blend until smooth. Set aside to thicken for 10 minutes.
In a microwave-safe bowl, combine filling ingredient. Microwave for 30 seconds, or until melted and you can mix into a runny paste.
Heat a castiron or other nonstick skillet to medium low and add thin layer of oil (if using). Allow pan to heat for at least 5 minutes, even up to 10, until it's evenly warmed throughout.
Add a scant 1/4 cup batter for each pancake, leaving space between each. Cook 2 minutes, then dollop approximately 1/2 teaspoon filling into the center of each. Use skewer to make a swirl.
When cakes are puffy on the sides and have bubbles on the top, flip. If it's not easy to flip, give them another minute or so. When you flip, flip as quickly as possible. Some filling might still spill out of the sides, but just scrape it back towards the cake. This is some of the yummiest stuff!
Cook on this side 2-3 minutes, then place on a cooling rack. Repeat cooking process with remaining batter. NOTE a few things: 1) You might want to decrease the temperature as you cook, as the pan continues to heat up. 2) You might need more oil, if you like crispy edges.
Top with butter/vegan butter, maple syrup, whipped cream, fresh fruit, etc.

Notes

Once completely cooled, leftover cakes will keep tightly sealed in the fridge up to 5 days or frozen 3 months. // I have not tried these with rolled oats, so I'm not sure if you can substitute. Let me know if you do!