Banana Swirl Cinnamon Roll Pancakes
User Reviews
5
20 reviews
Excellent
Banana Swirl Cinnamon Roll Pancakes
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Tender fluffy pancakes with a swirl of cinnamon, pecans, banana and sugar — these Cinnamon Roll Pancakes are the perfect cross between cinnamon rolls, banana bread and pancakes! Drizzled with cream cheese icing and caramel sauce, this is a five star breakfast right at your fingertips!
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Ingredients
For the batter
- 1 cup all-purpose flour
- 1½ teaspoon baking powder
- ½ teaspoon baking soda
- 1 pinch salt
- 1 egg large
- 1 teaspoon vanilla
- ¾ cup buttermilk (or yogurt)
- 2 tablespoons neutral cooking oil or melted butter, generic cooking oil
- 2 tablespoons sugar
For the swirl
- 1 banana mashed or pureed (no chunks, large, very ripe
- 1 tablespoon confectioners sugar
- 2 tablespoons cinnamon
- 1 teaspoon vanilla
- 2 tablespoons pecan any nuts or almond flour, finely crushed
To assemble
- cream cheese icing
- caramel sauce homemade
Notes
- Don't snip a large tip off the ziplock bag. Start small and test it on a plate to make sure it makes a good stream of about the size of a cooked linguine pasta. Then when making the swirl make sure to leave at least half inch border around the edges of the pancakes without swirling because it may leak and burn and make a bit of a mess.
- Start swirling only after the pancakes have been cooking for a few seconds.
- Do not be rushed to flip your pancakes after they're swirled. Wait for a few seconds. I always shake the skillet a bit until I feel the pancakes and banana swirl mixture doesn’t jiggle anymore or melt into each other..that's when I flip.
Genuine Reviews
User Reviews
Overall Rating
5
20 reviews
Excellent
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