Gluten-Free Cinnamon Roll Pancakes

These pancakes are easy, pack a delicious wow factor and they are gluten-free. A small stack of these two breakfast favorites combined into one incredible dish is sure to satisfy your taste buds, and you won’t even miss the gluten.

In general, these ingredients are gluten-free. However, some brands may have additives that are not. Always double check labels on each ingredient to ensure no gluten is sneaking in.

Ingredients 

• 1 cup Bisquick Gluten-Free Pancake Mix
• 1 cup milk
• ½ tablespoon melted butter
• 1 egg
• 2 teaspoons pure vanilla extract
• 2 cups of Powdered Sugar – (Check that the only ingredients are sugar and cornstarch)
• ¼ cup milk
• 1cup brown sugar
• ½ cup butter (Land of Lakes, Smart Balance and Organic Valley are a few confirmed gluten-free brands.)
• 1 tablespoon ground cinnamon

Directions

 1. Preheat the Electric Griddle to medium-high heat (375 degrees).

2. Mix the Bisquick, milk, melted butter, egg and vanilla in a mixing bowl until you have a smooth batter.

3. Apply a thin layer cooking spray (a bit of vegetable oil or butter will also work) to the griddle or pan to prevent sticking.

4. Pour ¼ cup of the pancake batter onto the hot griddle and cook until the edges just begin to dry and bubbles form on top.

5. Flip and cook until they are golden brown.

6. Mix powdered sugar and milk with a whisk until you form an icing.

7. In a medium saucepan, cook brown sugar, butter and cinnamon over low to medium heat until the butter is completely melted and the sugar has dissolved.

8. Layer pancakes on a plate and pour the brown sugar/cinnamon mixture on each layer.

9. On the top pancake, drizzle on the powdered sugar icing and serve warm.

Baker’s Tip: Give the batter a small squirt of lemon juice for an extra fluffy texture.