Made with sugar and spice and everything nice…then stuffed full with cream cheese and raisins. What’s not to love about these gluten free cinnamon bun pancakes? Great for brunch – quick to assemble and your guests (gluten and non-gluten eaters) will think you’re a culinary genius. And waaaayyyy easier to make than actual cinnamon buns. Top with a cream cheese glaze if you want to be extra decadent!

Like this? You might also like these other gf and me gluten free recipes:

gluten free waffles

cinnamon rolls – made with Gluten Free Pantry’s French Bread mix

apple crumble muffins

What you’ll need:

1 cup all-purpose GF flour

TIP: We use Cloud 9, but your favorite all purpose GF flour will do. If it does not include xanthan gum, you will need to add 1/2 teaspoon to the batter to keep your pancakes from crumbling. You may also need to use slightly more or less milk. Add the milk in bits, stirring in between until you get the right consistency.

1/2 cup almond flour

3 1/2 teaspoons GF baking powder

1 teaspoon salt

1 teaspoon cinnamon

1/8 teaspoon allspice

1 tablespoon white sugar

1 teaspoon vanilla

1 1/2 cups milk

1 egg

3 tablespoons melted butter, oil, or light olive oil

1/4 cup raisins

1/4 cup cream cheese, diced into small cubes

What you’ll do:

Sift together the dry ingredients. Add milk, vanilla, egg, and melted butter and mix until smooth. Gently fold in the raisins and the diced cream cheese.

Heat griddle to 350°. Pour or scoop batter onto the griddle using about 1/3 cup per pancake.

TIP: This batter is thick. If you want your pancakes to look like the regular glutenous ones, flatten them out with the back of a metal spoon.

Cook 3 minutes per side or until golden brown.

Place on a parchment lined cookie sheet and hold in a 170° oven while you make the remainder, trying not to overlap them.

TIP: Freeze your leftover pancakes in a freezer bag with parchment in between. These can be removed individually and toasted for a quick workday morning breakfast. Or you can wrap them in tinfoil and plump them up in a 350° oven for 5 – 10 minutes. Thawing in the microwave is not recommended.

Good on their own or serve with your favorite syrup. Be really decadent and drizzle with cream cheese icing!

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photo credit: gfandme.com

Gluten free recipes from Red Deer, Alberta, Canada