introduction
I like simple, healthy breakfasts. These Healthy Cinnamon Roll Pancakes are warm, soft, and have a sweet cinnamon swirl with a light yogurt drizzle. If you want a different fruit and veggie pancake, try cinnamon apple carrot pancakes for another healthy option.
why make this recipe
This recipe uses simple ingredients and cuts sugar and fat from classic cinnamon rolls. It gives you the cinnamon roll flavor in a quick pancake form. It is good for busy mornings and makes two large pancakes per serving.
how to make Healthy Cinnamon Roll Pancakes
Follow the steps below to mix, cook, fill, and drizzle for a tasty healthy breakfast.
Ingredients :
- 1/2 cup flour
- 1/2 cup bran cereal (crushed)
- 1/2 teaspoon baking powder
- 1/2 teaspoon baking soda
- pinch of cinnamon
- 1 cup buttermilk (or 1% milk with a little vinegar)
- 2 egg whites
- 1/4 cup pumpkin puree (canned, not pie filling)
- 1/4 cup light brown sugar
- 2 teaspoons cinnamon
- 1 tablespoon ground walnuts or bran
- 1/2 cup Greek yogurt
- 1 tablespoon honey
- additional walnuts for topping
Directions :
- Mix the first 7 ingredients (flour through egg whites) until well-combined.
- Heat a griddle over medium heat and lightly grease it.
- Pour 1/4 cup batter on the griddle for each pancake.
- Cook until bubbles form on the surface.
- Flip each pancake and cook until light golden brown and cooked through.
- Stir together pumpkin, brown sugar, and cinnamon for the filling.
- Add ground walnuts or bran if the filling needs to be thicker.
- Place filling in a baggie, snip the corner, and spiral filling on the tops of the pancakes.
- Whisk Greek yogurt and honey until smooth for the drizzle.
- Place the yogurt mixture in a baggie, snip the corner, and drizzle over pancakes in a zigzag pattern.
- Top pancakes with additional walnuts.
- One serving is 2 large pancakes.
how to serve Healthy Cinnamon Roll Pancakes
Serve two warm pancakes per person. Add a little extra Greek yogurt or a few fresh fruit slices on the side. Sprinkle extra walnuts for crunch.
how to store Healthy Cinnamon Roll Pancakes
Cool pancakes completely and store in an airtight container in the fridge for up to 3 days. Reheat gently in a skillet or microwave. Store filling and yogurt drizzle separately for best texture.
tips to make Healthy Cinnamon Roll Pancakes
Keep these tips in mind:
– Do not overmix the batter; small lumps are fine.
– Use a medium-hot griddle to cook pancakes evenly.
– If the filling is too thin, add ground walnuts or bran a little at a time.
– Use baggies to pipe filling and drizzle for neat swirls.
variation
You can swap pumpkin puree for mashed banana or applesauce for a different flavor. Use pecans instead of walnuts for a different nutty taste. Try maple syrup lightly on top if you want extra sweetness.
FAQs
Q: Can I use whole eggs instead of egg whites?
A: Yes. Using whole eggs makes pancakes richer. Use the same amount (2 eggs).
Q: Can I make the batter gluten-free?
A: Yes. Use a gluten-free flour blend and make sure the bran cereal is gluten-free.
Q: Can I freeze these pancakes?
A: Yes. Cool completely, then freeze in a single layer on a tray. Move to a freezer bag. Reheat from frozen in a toaster or microwave.
Conclusion
For another cinnamon roll pancake idea with Greek yogurt, see Cinnamon Roll Greek Yogurt Pancakes for more inspiration and a similar light take on the classic.