Oatmeal Cinnamon Roll Pancakes

5

by: The Foodie, RD






These pancakes totally rip off the taste of cinnamon rolls, but they're 100% whole wheat and easier to make. Cinnamon rolls aren't happy about it, but I am!




ingredients

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serves: 16

1/2 cup oats

2 cups skim milk

1 3/4 cup whole wheat flour

1 tbsp sugar

1 tbsp baking powder

1/2 tsp salt

2 large eggs

1 tsp vanilla

1/2 cup unsweetened applesauce

For the cinnamon swirl:

1/3 cup margarine

2 tsp ground cinnamon

1/2 cup dark brown sugar

For the cream cheese glaze:

1/2 cup margarine

4 oz light cream cheese

1 1/2 cup powdered sugar

1 tsp vanilla extract

Nutrition Facts
Oatmeal Cinnamon Roll Pancakes

Servings Per Recipe: 16

Amount per Serving

Calories: 261

  • Total Fat: 11.9 g
  •     Saturated Fat: 2.7 g
  •     Trans Fat: 1.8 g
  • Cholesterol: 29.1 mg
  • Sodium: 210.5 mg
  • Total Carbs: 35.3 g
  •     Dietary Fiber: 2.2 g
  •     Sugars: 21.2 g
  • Protein: 5 g
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preparation

1.  Combine oats and milk; set aside. In a large bowl, combine flour, sugar, baking powder, and salt.

2.  Add egg, vanilla, and applesauce to oat mixture. Whisk to blend and add to dry ingredients. Stir just until ingredients are moist. Allow to rest 5 minutes. Meanwhile, melt margarine in microwave-safe bowl. Whisk in brown sugar and cinnamon. Move to squeeze bottle or Ziploc bag.

3.  Ladle 1/4 cup pancake batter onto hot griddle. Squeeze cinnamon/sugar spiral onto pancakes using squeeze bottle or by cutting a hole in the corner of Ziploc bag. Allow pancakes to cook until bubbles begin to pop on surface and then flip and allow the other side to cook until browned.

4.  While pancakes are cooking, melt margarine and cream cheese. Whisk until smooth. Whisk in powdered sugar and vanilla extract. Serve pancakes with warm glaze.

5.  Combine oats and milk; set aside. In a large bowl, combine flour, sugar, baking powder, and salt.

6.  Add egg, vanilla, and applesauce to oat mixture. Whisk to blend and add to dry ingredients. Stir just until ingredients are moist. Allow to rest 5 minutes. Meanwhile, melt margarine in microwave-safe bowl. Whisk in brown sugar and cinnamon. Move to squeeze bottle or Ziploc bag.

7.  Ladle 1/4 cup pancake batter onto hot griddle. Squeeze cinnamon/sugar spiral onto pancakes using squeeze bottle or by cutting a hole in the corner of Ziploc bag. Allow pancakes to cook until bubbles begin to pop on surface and then flip and allow the other side to cook until browned.

8.  While pancakes are cooking, melt margarine and cream cheese. Whisk until smooth. Whisk in powdered sugar and vanilla extract. Serve pancakes with warm glaze.

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