Whole Wheat Cinnamon Bun Pancakes.
I’m sorry to have to do this to you.
But you must be aware of the deliciousness that is these pancakes.
I saw these pancakes on Tasty Kitchen a few months ago and my life has never been the same.
Then my life really changed when I made them. Like, my pants got tighter.
I made a few healthier substitutions for the original recipe.
You know how when you bake or cook something that tastes so incredible and you take 16 nibbles and bites but that is okay because you really didn’t eat it, you just had a few bites?
Well, turns out that isn’t really true.
I may have made the pancake batter a bit healthier, but nothing can prepare you for the maple-butter icing that goes on top.
You really can’t substitute healthy ingredients for that, and more importantly, why would you want to?
I’d swim in a pool of butter and maple syrup if it was appropriate.
It would be a bit sticky though. I wonder if they make a leave-in conditioner for that?
Whole Wheat Cinnamon Bun Pancakes
from Tasty Kitchen
1 1/2 cups whole wheat pastry flour
3 tablespoons sugar
4 teaspoon baking soda
1/2 teaspoon salt
1 tablespoon cinnamon
2 eggs beaten
1 cup skim milk
2 tablespoon brown rice syrup
1/4 cup butter, melted
1 tablespoon vanilla
Combine flour, salt, sugar, baking powder and cinnamon in a large bowl. In another bowl, combine eggs, butter, brown rice syrup, milk and vanilla.
Add wet ingredients to dry and stir until smooth.
Preheat skillet or griddle to medium heat. Pour 1/3 cup of batter for each pancakes, flipping once tiny bubbles form, about 2-3 minutes. Cook on other side or 30-60 seconds.
from Tasty Kitchen
1 cup powdered sugar
1/4 cup melted butter
1 tablespoon maple syrup
1/4 cup milk (possibly more if needed)
Whisk all ingredients together until smooth, adding more liquid if needed. Drizzle on pancakes.
The moral of the story is: you must make these. Make them now, and tonight for dinner, and tomorrow for breakfast. And then again on Sunday for a snack. The pants-tightening is worth it.