Wednesday, June 4, 2014

Cinnamon Pancakes

I love cinnamon, the fragrance, the taste and food that contains it.  These pancakes were a natural considering the yearning for more and more cinnamon.

My husband usually turns down pancakes for breakfast and happily has his cereal.  He surprised me, this time, when he heartily agreed to pancakes.  I am, always happy, when we have pancakes so there were two enthusiastic participants, awaiting breakfast.  I debated adding apples to this recipe.  What are apples without cinnamon, what is cinnamon without apples.  Actually cinnamon is just fine without the apples so I stuck to what I expected to be a plain pancake.

Actually, the cinnamon really enhanced the pancakes.  My husband ate them plain and I added a little syrup.  We both left the table, satisfied.

Cinnamon Pancakes (adapted from Taste of Home)


1/2 cup plus 2 tablespoons gluten-free  flour
2 tablespoons sugar
1 teaspoon baking powder
1 teaspoon ground cinnamon
1/4 teaspoon salt
1 egg
1/2 cup milk
1 tablespoon walnut oil (because I had it on hand...use any oil you want.)
1 teaspoon  pure vanilla extract
Maple syrup (optional)

In a bowl, combine the flour, sugar, baking powder, cinnamon and salt.

In another bowl, combine the egg, milk, oil and vanilla. 

Stir into dry ingredients just until combined.

In a lightly greased skillet, drop batter by 1/4 cupfuls; press lightly to flatten. 

Fry until golden brown, about 2 minutes on each side. Serve with syrup. 

1 comment:

  1. I'm usually the one who turns down the pancakes, but they are never cinnamon and I put that in my oatmeal. These look terrific So glad you came by foodie friday.


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