Recipes
Recipes
Whether you're in a hurry to be fit or have time to be naughty, we have the right recipe for your schedule & vibe.
Gluten-free Cinnamon Roll Pancakes
20 Minutes • Servings: 2 People
What you need
- 1 ¼ cups Vava Vanilla Dilettoso Mix
- 1 Cup Milk (may need to add a little more if batter is too thick)
- 1 Tablespoon Oil of Choice
- 1 Large Egg, Beaten
- Cinnamon Filling
- 1/3 Cup Butter (Sub with Vegan Butter)
- 1 Tablespoon Ground Cinnamon
- 1/4 Cup Coconut Sugar (Sub with Brown Sugar)
- Cream Cheese Glaze
- 2 Ounces Cream Cheese
- 4 Tablespoons Butter, Melted
- 1 Cup Powdered Sugar
- 1 Teaspoon Vanilla Extract
Hot Hot Hot
How to do it
- PREPARE the cinnamon filling: in a medium bowl, mix butter, coconut sugar sugar and cinnamon. Scoop the filling into a small zip baggie and set aside. (Set this aside and let it rest for 10 to 15 minutes. You want it just slightly thick).
- MAKE the gluten-free pancake batter: In a medium bowl whisk together the Vava Vanilla Dilettoso Mix. Whisk in milk, oil and egg just until batter is moistened. (a few small lumps are fine).
- PREPARE the cream cheese glaze: in a medium glass or microwave-safe bowl, heat the butter and cream cheese until melted. Whisk together until smooth, then whisk in powdered sugar and vanilla. Set aside.
- HEAT & Grease a large skillet or griddle over medium heat. Once hot, pour about 1/2 cup of pancake batter onto the skillet.
- SNIP the corner of your cinnamon filling baggie and squeeze a spiral of the filling onto the top of the pancake. When bubbles begin to appear on the surface, flip carefully with a spatula and cook until lightly browned on the underside, 1 to 2 minutes more.
- TRANSFER pancake to a baking sheet and keep warm in the oven while you make the rest of the pancakes.
- SPOON warmed cream cheese glaze on top of each pancake and enjoy!
Did you make it?
Then SHARE the love. Tag @DilettosoFoods with #MadeWithDilettoso
Did you know?
Not all cinnamon is the same. There are two distinctly different types of the flavoring agent that every chef should recognize, namely the two main variations of Cassia cinnamon and Ceylon cinnamon. Cassia cinnamon is what most people think of when they imagine the product. Cassia cinnamon is thicker and darker in color than its Ceylon counterpart. Most grocery chains sell Chinese Cassia cinnamon. However, Saigon cinnamon has a much higher oil concentration than its Chinese counterpart. Therefore, Saigon cinnamon brings forth a much stronger potency and flavor than the Chinese type of cinnamon.
