Cinnamon Swirl "Egg-less" Pancakes

Today, we are going to stray away from holiday treats - already. But just for one post. Since Brother #2 had a birthday this week, I wanted to do a fun post for him. When asked what he wanted for breakfast on his big day, he said pancakes. But I couldn't do just regular pancakes, so I spiced them up a bit.

These pancakes are so yummy and are great for a quick, delicious "special" breakfast. They can be used for any special breakfast, which could include holidays, birthdays or sometimes even just weekends.

I saw this recipe on Pinterest (where I get a lot of my recipe ideas) and knew that I could easily recreate this with my Fluffy "Egg-less" Pancakes. Not only are they allergy free - they have a lot less sugar than the original and a lot more nutrients!

Cinnamon Roll Pancakes

Cinnamon Filling:

3 Tbsp. butter, just melted 

1/4 cup sucanat

1/2 Tbsp. cinnamon

Pancakes:

1 cup whole-wheat flour (or wonder flour)

1 tsp raw sugar

2 tsp baking powder

1 cup almond milk (or any milk)

1 Tbsp no-sugar added applesauce

1 Tbsp water

1 tsp vanilla

2 Tbsp coconut oil (or butter)

Prepare the cinnamon filling:

In a medium bowl, stir together the butter, sucanat and cinnamon. Scoop the filling into a heavy-duty ziploc baggie and set aside.

Prepare the pancake batter:

Combine the first 4 ingredients and mix slightly. Add milk, applesauce, water and vanilla. Whisk together until just combined. Be careful not to over mix - it should still be lumpy. Set aside to rest for a few minutes.

Heat a large skillet over medium-high heat until hot. While pan is heating, add coconut oil. As soon as the coconut oil is melted, add it to the pancake batter. Return pan to stove and stir in coconut oil in to batter.

Cook the pancakes:

When the pan is hot, pour 1/4 cup of batter into the skillet for each pancake. Snip the corner of your bag of cinnamon filling and squeeze the filling into the open corner. You may  need to knead the cinnamon filling before clipping the bag as the filling tends to separate.

When your pancakes begin to form bubbles, add the filling. Starting at the center of the pancake, squeeze the filling on top of the pancake batter in a swirl. Be careful not to get the filling too close to the side. You want to keep it about 1/4 of an inch away from the edge or it will bleed over (your pancakes will still taste delicious, they just won't be as presentable. Which, if you are simply feeding them to a pack of starving children, it probably doesn't matter. Cook the pancake 2 to 3 minutes, or until the bubbles begin popping and the pancake is golden brown on the bottom. Slide a wide spatula underneath the pancake and gently but quickly flip it over. Cook an additional 2 to 3 minutes, until both sides are golden brown. 

When you flip the pancake onto a plate, you will see the cinnamon filling has made a nice swirly pattern on your pancake. Wipe out the pan with a paper towel (or don't if you are too lazy - which sometimes I am) and repeat with the remaining pancake batter and filling.

We liked our pancakes topped with a little powdered sugar. YUM! If you can get fresh fruit, that would add even more yumminess to these pancakes. EXTRA YUM! 

Recipe inspired from Recipe Snobs

Jana

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"Eggless" chocolate cupcakes (and Happy Birthday Princess)

The Princess celebrated her 2nd birthday this past week. I wanted to do a fun "theme" party for her, so I decided on an Elmo birthday. I found some super cute ideas on Pinterest for an Elmo party - and since The Princess loves Elmo, I knew it would be a hit.

An even more fitting reason to throw an Elmo party... the first place The Princess learned about birthdays and parties was watching an episode of Elmo. She knew that she needed to have cake, ice cream, presents and... party hats. Seriously?! Party hats. For at least 2 weeks before her birthday, she kept telling me those 4 things. I thought finding Elmo party hats would be a breeze - but not so. Luckily, I was able to find some generic 'happy birthday' ones that matched my color scheme. Yes, this party is starting to sound like a wedding with color schemes and themes, but really, I didn't go too overboard.

The next step was the cake. Thanks again to Pinterest, I found the cutest idea for Elmo cupcakes. Very easy to duplicate if you have an egg-less cupcake recipe. I got this recipe from a neighborhood cookbook from years back (but I have also seen versions of it all over the internet). Who knew that it would come in so handy. I like to make a batch of these periodically and freeze them (unfrosted). I freeze mine in individual ziploc bags so I can use them separately. They are great when an impromptu treat is needed. Just leave them in the fridge for a few hours to defrost. They are best if eaten within a few months.

I made 2 different versions... a regular version and a "healthier" version. I wanted to see what, if any, were the differences. Yes, I did eat 2 cupcakes. To be honest, I didn't really find too much of a difference at all - only that the "healthier" version was a little lighter in color. Which was nice so I could remember which one I was eating. You can choose whichever version best suites you - or the ingredients you have in your house. The "healthier" version is in parentheses.

Chocolate Cupcakes

1 1/2 cups flour (2 cups wonder flour)

3 Tbsp. baking cocoa

1/2 tsp. salt

1 Tbsp. vinegar

1 cup cold water

1/2 cup sugar (1/2 cup raw sugar)

1 tsp. baking soda

6 Tbsp. oil (4 Tbsp. coconut oil + 2 Tbsp no-sugar added applesauce)

1/2 tsp. vanilla

Mix together all ingredients. Fill muffins tins (with cupcake liners) 3/4 way full. I filled mine a bit fuller because I wanted to make sure I had nice rounded tops. Bake at 350 degrees F for 20 minutes. When completely cooled, frost and eat!!

* If you are making a cake out of this, double the recipe, do not flour the pan and bake for 35-40 minutes. I generally cut down the sugar a bit if I am going to frost them - and serve with ice cream. If you find that they aren't sweet enough for your liking, add another 1/4 cup sugar.

For the Elmo version, make your favorite frosting and turn red. For the best red color, I recommend Wilton's food coloring. I used an icing bag and Wilton's star tip #21 to frost my cupcakes. This does take a bit more time, but it gives the appearance of "fur". Use oreos for the mouth, large marshmellows cut in half for the eyes (topped with some black icing - which can easily be made by mixing a bunch of colors together), and orange Dots candy for the nose (these are great because they are easy for The Princess to chew and are made in a peanut and egg free facility).

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