Woo! 4 more days until St. Patrick’s Day! Get ready to see a LOT of green here on TwentyOne No Glue! First Shamrock Pancakes!
Nothing fancy here, simply add green gel food coloring to your favorite pancake recipe. Cook as normal, stack em’ up and serve! My favorite gluten free pancake mix, Betty Crocker!
- 1 cup Bisquick Gluten Free mix
- 1 cup rice milk
- 2 tablespoons vegetable or canola oil
- 1 egg
- 1 tablespoon pure vanilla extract
- pinch of cinnamon
- pinch of nutmeg
- green gel food coloring until you get the desired green color
- Heat griddle or skillet over medium heat or to 375°F. Grease griddle with vegetable oil or vegan butter if necessary.
- In large bowl, stir all ingredients until well blended.
- For each pancake, pour slightly less than 1/4 cup batter onto hot griddle. Cook pancakes until bubbles form on top and edges are dry. Turn and cook other sides until golden brown.
SIMPLE! Green! For an extra pop, sprinkle green sprinkles and powdered sugar on top!
Kwegyirba Croffie is a freelance Associate Producer at News 12 Connecticut and a Special Events/Event Planning and Social Media Intern at College Lifestyles (TM). She is a Quinnipiac University alumni and a sister of Alpha Delta Pi. She enjoy cupcakes,Broadway musicals, Forever 21 ,giraffes, peacock feathers, orchids, lillies and anything Disney.
Ok, another thing I can’t get enough of are pancakes!! Remember those Pumpkin Cinnamon Rolls? Want that decadent flavor in a pancake? OK!
Pumpkin Cinnamon Roll Pancakes
For the Cinnamon Filling:
- 1/2 cup (1 stick) vegan butter, melted
- 3/4 cup brown sugar
- 1 tablespoon ground cinnamon
For the Cream Cheese Frosting:
- 4 tablespoons (1/2 stick) vegan butter
- 2 ounces cream cheese
- 3/4 cup powdered sugar, sifted
- 1/2 teaspoon pure vanilla extract
For the Pancakes:
- 1 1/2 cups almond milk
- 1 cup pure pumpkin puree
- 2 large eggs
- 2 tablespoon canola or vegetable oil
- 2 tablespoons apple cider vinegar
- 2 cups all-purpose gluten free flour
- 1 tablespoon baking powder
- 1/2 teaspoon baking soda
- 2 tablespoons pumpkin pie spice
- 1/2/ teaspoon salt
- 1 tablespoon packed light brown sugar
- Prepare the cinnamon filling: In a small bowl- mix vegan butter, brown sugar and cinnamon. Whisk the filling ingredients together and then pour it into a sandwich-sized zip baggie. Zip up the baggie and lay it on the counter while you prepare the pancake batter.
- Prepare the Icing: In a medium microwave-safe bowl, heat vegan butter and cream cheese 30 to 60 seconds, just until butter has melted and cream cheese has softened. Whisk in powdered sugar and vanilla and combine until smooth. Set the icing aside.
- Prepare the pancake batter: In a large bowl, whisk together almond milk, pumpkin, eggs, oil, and vinegar. In a separate bowl, whisk together gluten free flour, baking powder, baking soda, pumpkin pie spice, salt and brown sugar. Add the dry ingredients to the pumpkin mixture and stir just until all is moistened.
- Check on your cinnamon filling: Open up the baggie again and give it a good stir to re-incorporate any butter that may have separated. You want the mixture to thicken a bit- it’s best when it’s similar to the squeezing texture of toothpaste (which will eventually happen if you leave it on the counter long enough, but refrigerate for a few minutes if you need to). Don’t try to use the filling for the pancake swirl unless it has thickened as it will be too runny! Snip off a small piece of the corner of the baggie.
- Cook the pancakes: Preheat a large skillet or griddle to medium, and spray it with nonstick spray. Use an ice cream scoop (or ladle) to add the batter to the pan. Use the bottom of the scoop or ladle to spread out the batter into a nice, even circle. Reduce the heat to medium-low. Pick up your cinnamon filling baggie and squeeze the filling into the corner. Starting at the center of the pancake squeeze the cinnamon filling on top of the pancake batter in a swirl (just like you see in a cinnamon roll). Cook the pancakes 3 to 4 minutes, or until bubbles begin popping on top of the pancake and it is golden brown on the bottom. Slide a thin spatula underneath the pancake and gently but quickly flip it over. Cook an additional 2 to 3 minutes, until the other side is golden as well. When you flip the pancake onto a plate, you will see that the cinnamon filling has created a crater-swirl of cinnamon. Wipe out the pan with a paper towel, and repeat with the remaining pancake batter and cinnamon filling. Serve pancakes topped with a drizzle of cream cheese icing.
Tips: *If you do not have pumpkin pie spice, use this combo of spices instead: 1 teaspoon allspice, 1 teaspoon ground cinnamon, 1 teaspoon ground ginger, 1/2 teaspoon ground cloves, 1/2 teaspoon ground nutmeg
You don’t HAVE to make the cream cheese frosting. I personally am not a fan of cream cheese so syrup works just fine for me on these pancakes
I feel like they would have these pancakes at IHOP. I mean how good would Oatmeal-Brown Sugar Pancakes with Banana-Walnut Syrup be?! Pretty good right. Well you have them. Gluten free and all and still oh so delicious! Now I’m not a huge fan of walnuts, but when paired with bananas and syrup you can’t go wrong!
Oatmeal-Brown Sugar Pancakes with Banana-Walnut Syrup
For the Banana-Walnut Syrup:
- 2 tablespoons margarine
- 1/4 cup chopped walnuts
- 2 bananas, sliced
- 1 cup maple syrup (your favorite of course)
For the Pancakes:
- 2 cups Gluten Free Bisquick mix
- 1/2 cup old-fashioned or quick-cooking oats (Quaker Oats is great)
- 2 tablespoons packed brown sugar
- 1 1/4 cups rice milk
- 2 eggs
- In 1 1/2-quart saucepan, melt margarine over medium heat. Add walnuts; cook, stirring occasionally, just until walnuts and butter begin to brown. Add bananas; stir to coat with butter. Stir in syrup. Reduce heat to low; cook until warm. Keep warm while making pancakes.
- Heat griddle or skillet over medium heat or to 375°F. Grease griddle with vegetable oil if necessary (or spray with cooking spray before heating). In medium bowl, stir all pancake ingredients with spoon until blended.
- For each pancake, pour 1/4 cup batter onto hot griddle. Cook until edges are dry. Turn; cook other sides until golden. Serve with warm syrup.
Pancakes are a breakfast favorite of mine and my brothers. My grandma used to make the BEST pancakes! Pancakes are the perfect sweet breakfast dish. We even used to have breakfast for dinner sometimes (breakfast for dinner is delicious!) I’m seriously thinking about making pancakes for dinner tonight. Pancakes are always yummy for any birthday. So what about making special birthday pancakes that have a little cake mix in it for that extra sweetness birthdays always need!
Cake Batter Pancakes
These pancakes are definitely a great twist on a classic birthday dessert. Pancakes, icing, sprinkles! Happy Birthday to you! Or whoever you serve these to. 🙂
For the Pancakes:
- 1 cup Gluten Free Bisquick mix
- 1 cup Betty Crocker Gluten Free yellow cake mix
- 3 tablespoons candy sprinkles
- 1 cup rice milk
- 2 teaspoons pure vanilla extract
- 2 eggs
For the Glaze and Garnish:
- 1 cup powdered sugar
- 1 1/2 teaspoons rice milk
- 1 teaspoon pure vanilla extract
- Additional candy sprinkles
- Heat griddle or skillet over medium-high heat or electric griddle to 375°F; grease with cooking spray, vegetable oil or shortening. (Surface is ready when a few drops of water sprinkled on it dance and disappear.)
- In medium bowl, stir together pancake ingredients until blended. Pour by slightly less than 1/4 cupfuls onto hot griddle. Cook until edges are dry. Turn; cook until pancakes are golden brown. Stack on serving plates.
- In small bowl, beat powdered sugar, milk and vanilla with whisk until smooth.
- To serve, top each serving with glaze and additional candy sprinkles.
- Don’t forget the birthday candles! 🙂
For a chocolate cake version, use 1 cup of Betty Crocker’s Gluten Free Devil’s Food Cake!