Healthy Cinnamon Roll Pancakes

Cinnamon Roll Pancakes

Cinnamon Roll Pancakes

INGREDIENTS:

Serves 3

  • ½ cup flour
  • ½ cup bran cereal (I used All Bran original, measured then crushed)
  • ½ teaspoon baking powder
  • ½ teaspoon baking soda
  • pinch of cinnamon
  • 1 cup buttermilk (I used 1% milk with a little vinegar)
  • 2 egg whites
  • ¼ cup pumpkin puree (can use canned, not pie filling)
  • ¼ cup light brown sugar
  • 2 teaspoons cinnamon
  • 1 tablespoon ground walnuts or bran
  • ½ cup Greek yogurt
  • 1 tablespoon honey
  • additional walnuts for topping
METHOD:
  1. Mix the first 7 ingredients (flour through egg whites) until well-combined. Pour ¼ cup batter on a medium-heat griddle and cook until bubbly; flip and cook again until light golden brown and cooked through.
  2. Stir together pumpkin, brown sugar, and cinnamon. Add ground walnuts or bran if the filling needs to be thicker. Place a in baggie, snip the corner, and spiral filling on the tops of the pancakes.
  3. Whisk Greek yogurt and honey until smooth. Place in a baggie, snip the corner, and drizzle over pancakes in a zigzag pattern. Top with additional walnuts.
NOTES
One serving is 2 large pancakes.
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