My 18-month-old daughter cannot get enough of these pancakes, even without syrup! They are a wonderful topped with a fruit compote (or the leftover cinnamon-cherry sauce from the duck breasts). Read more
Cinnamon roll pancakes take a little extra work to prepare, but they are great fun for a weekend or holiday brunch. The cinnamon filling can be a bit tricky, as it tends to harden up as it cools, so be prepared to keep it over low heat as you cook the pancakes. And a cream cheese topping means you don’t need any maple syrup!
1/4 cup butter
3 tbsp Swerve Sweetener
1 1/2 tsp ground cinnamon
Water as needed
Cream Cheese Topping:
2 ounces cream cheese, softened
2 tbsp powdered Swerve Sweetener
2 tbsp heavy whipping cream
1/4 tsp vanilla extract
1 cup almond flour
1/3 cup coconut flour
1/4 cup vanilla whey protein powder
1/4 cup Swerve Sweetener
1 tsp baking powder
1 tsp cinnamon
5 large eggs
1/4 cup oil or melted butter
3/4 to 1 cup unsweetened almond milk
Butter or oil for pan
For the filling, combine butter, sweetener and cinnamon in a small saucepan over medium heat. Bring to just a boil, then remove from heat. It will thicken up as it sits and you can whisk in a tablespoon or two of water and return it to low heat to keep it smooth as you add it to the pancakes.
For the topping, beat cream cheese with sweetener, whipping cream and vanilla extract until smooth. Spoon filling into a small ziploc baggie and snip just a tiny bit of the corner from the baggie for piping onto finished pancakes. Set aside.
For the pancakes, whisk together almond flour, coconut flour, whey protein powder, sweetener, baking soda and cinnamon in a large bowl. Add eggs, butter and 3/4 cup almond milk and whisk until smooth. Use remaining almond milk or water to thin out pancake batter, because it will thicken as it sits.
Heat a large skillet over medium heat and add oil. Spoon about 3 tbsp pancake batter into hot skillet and spread into 3 or 4 inch circles (don’t go any bigger than that or they will be hard to flip). Using a spoon, quickly drizzle cinnamon filling in a spiral onto the top side of each pancake. Cook until small bubbles appear in the top side of the pancake and the bottom is golden brown, about 2 to 3 minutes. Carefully flip pancakes and cook another 1 to 2 minutes, or until bottom is golden brown.
Remove and drizzle with cream cheese topping. Repeat with remaining pancakes, filling and topping.
*You may end up with a little extra cinnamon filling. I used it to fill in the swirl-shaped cavities left by the original filling as it cooked on the second side.