Thursday, February 2, 2012

Baked Cinnamon Swirl Pancake

For this month's newsletter, i wanted to make something sweet.  The theme for this month's cooking class is Mardi Gras, and i wanted to follow that theme into this month's recipe.

Pancakes are great and so are cinnamon buns, so i thought i would put the two together.  The great part is that you don't have to spend hours making the cinnamon buns or stand at the stove flipping pancakes.  Just put it all in the oven and you have a great, tasty breakfast !

Baked Cinnamon Swirl Pancake

1 cup almond or rice milk
1 tbsp. vegetable oil
1 tbsp. agave syrup
1 large egg, lightly beaten or egg substitute*
1 tsp. vanilla extract
1 cup rice flour
2 teaspoons baking powder
1/2 teaspoon salt

1/4 cup coconut oil,  room temperature
2 tbsp. agave syrup
1 tsp. ground cinnamon

Preheat oven to 425F

Grease and flour a pie plate or line with parchment paper.

In a medium bowl, add milk, oil, agave syrup and egg or egg substitute. Sift in flour, baking powder and salt just until batter is moistened.

Pour batter into prepared pie plate.

In a small bowl, make the cinnamon filling by mixing coconut oil, sugar and cinnamon. Scoop the filling into a small piping bag.

Pipe the cinnamon filling in a spiral over the pancake batter.

Bake for 15 minutes.  ( i used my toaster oven)

Serve with toasted pecans and any remaining cinnamon filling.

Egg Substitute—Combine 1 tbsp. ground flax with 3 Tbsp. water.  Stir and let mixture sit for 5 minutes or until thickened

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