How to Make Ultimate Vickys Cinnamon Roll Pancakes, GF DF EF SF NF

Hey everyone, it is Louise, welcome to our recipe page. Today, we’re going to make a distinctive dish, vickys cinnamon roll pancakes, gf df ef sf nf. One of my favorites. For mine, I am going to make it a little bit tasty. This is gonna smell and look delicious.

Vickys Cinnamon Roll Pancakes, GF DF EF SF NF is one of the most favored of current trending foods in the world. It is enjoyed by millions every day. It is simple, it is quick, it tastes delicious. They are nice and they look wonderful. Vickys Cinnamon Roll Pancakes, GF DF EF SF NF is something which I’ve loved my entire life.

To begin with this particular recipe, we must prepare a few components. You can cook vickys cinnamon roll pancakes, gf df ef sf nf using 15 ingredients and 9 steps. Here is how you can achieve it.

The ingredients needed to make Vickys Cinnamon Roll Pancakes, GF DF EF SF NF:

1. Take 210 g gluten-free / plain flour
2. Take 1/4 tsp xanthan gum if using GF flour
3. Get 3 tsp baking powder
4. Prepare 320-350 ml light coconut milk
5. Get 1 tbsp maple syrup
6. Make ready 4 tbsp granulated sugar
7. Make ready 1 tbsp sunflower oil
8. Take 1 tsp vanilla extract
9. Take Cinnamon Swirl
10. Take 5 tbsp (70 g) sunflower spread
11. Get 8 tbsp (100 g) brown sugar
12. Prepare 2.5 tsp ground cinnamon
13. Prepare Topping
14. Prepare 120 g icing sugar (1 cup confectioners)
15. Prepare 30 ml water (1/8 cup)

Steps to make Vickys Cinnamon Roll Pancakes, GF DF EF SF NF:

1. Whisk the dry ingredients together and the wet seperately. Use the lesser amount of milk for plain flour
2. Stir together until just combined, don't over mix. Let stand while you prepare the 'swirl'
3. Cream the sunflower spread, brown sugar and cinnamon together
4. Spoon into a piping bag
5. Lightly oil a frying pan over a medium heat. Make a small test pancake to check the pan is at the right temperature. If the colour is uneven, the pan has too much oil and the heat is too high
6. When you're happy, add batter to the pan. This recipe will make 8 large pancakes but once the topping is on they've very sweet so stick to smaller ones around 4 inch diameter. You should get around 14 - 16
7. Cook until small bubbles start popping on the surface then add the swirl. Flip over and cook the otherside until lightly browned
8. Repeat for the remaining batter, adding oil to the pan as required and also giving it a wipe first with kitchen roll to remove excess 'swirl' as it will caramelize and stick to the pan
9. To make the topping simply mix the sugar and water together then pour over your warm pancake stacks

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