シナモンロールとカッテージチーズのパンケーキ | グルテンフリーのオートミール粉

シナモンロールとカッテージチーズのパンケーキ | グルテンフリーのオートミール粉

We’re making gluten-free oat flour pancakes that taste like cinnamon rolls. They get a protein boost from cottage cheese and have a delicious maple cream cheese swirl on top. Hello, my name is Nicole Bonia and if you love healthy recipes to our favorite foods, then you are in the right place. Now, you’re welcome to jot down these ingredients as we go along or you can click on the link that’s in the video description below and that will take you to the full recipe with all the details including nutrition facts, ingredients and substitutions, and frequently asked questions. Now, to make these pancakes, we’ll start by mixing together our cinnamon swirl. So, I’ve just taken 3 tablesp of butter and then just lightly melted them in the microwave. And then I’ll add 3 tablesp of some coconut sugar. You could also use brown sugar if you like. And about 3 pinches of salt. And I’ll just mix this together. And then you can pour this into a piping bag or just a little snack bag like I have. So, I’m just going to dump this right in. Press out the air and seal the bag. And then we’ll just let this hang out till we have our pancake batter ready. I love using cottage cheese in pancakes because not only does it give it a protein boost, but it also gives it really delicious flavor and makes them extra kind of fluffy. So, we’re going to add one cup of some cottage cheese to a blender or a food processor. And that’s because we want to smooth out that curdle texture. And you can use large curd, small curd, whatever your preference. I like to use full fat for the most creaminess. Next, we’re going to add a/4 a cup of milk. You can use any variety that you like. And 3 tbsp of some maple syrup for natural sweetness. two teaspoons of vanilla for some flavor. And then we’re just going to blend this together on high until we no longer have any cottage cheese curdles. Now I can crack in two eggs. And we’ll add 2 Tbsp of some light olive oil. You can also use avocado oil. Then we’ll add 1 cup of oat flour. And you can use storebought or just blend up your own. And then I also like to add a/4 a cup of a gluten-free flour blend. And I find it just makes the pancakes just a little bit lighter. But I do include several other flour variations that you can use on the recipe link in the description below. Now we’ll add 1 tbsp of some baking powder and 1/4 a teaspoon of salt and half a teaspoon of cinnamon. And then we’ll blend this together just until combined. And then we have this very beautiful and delicious smelling pancake batter. Now you could just pour the batter from the mixer right into your pan to make your pancakes, but I found it’s a little bit easier if I pour it into a bowl first. Now, to cook your pancakes, you’ll want to bring your skillet to a low to medium heat. You can use any pan that you like. I love using my Hexcloud pans cuz they give me the best of non-stick, cast iron, and stainless steel. So, I’m going to spray it with just a little bit of coconut oil. So, we’re just going to pour in about a four a cup of batter. I’m going to put a lid on top just to help it cook through a little bit faster. And as soon as we start to see some bubbles and then we’ll go get our little bag of cinnamon and we’re going to just clip off the corner. We’ll come in with a quick swirl of our cinnamon butter mixture. And then we’ll give it about another 30 seconds till it’s nice and toasty on the bottom. Go ahead and get our spatula underneath. Give it a good flip and let it go for about another minute until it’s nice and toasty on the bottom. And as that butter cinnamon mixture makes its way to the edges, it’s going to start to bubble up and get really caramelized and delicious. And it’s really important keeping our heat on low so that it doesn’t overcook and burn. Go ahead and flip that over. And we have this adorable swirled pancake. We just transfer this to our board to cool. And then we’ll repeat for the rest of our batter. And then we’re left with a dozen cinnamon roll pancakes and a kitchen that smells unbelievable. Now, you could top these however you like, but I love making a really simple cream cheese and maple syrup blend that tastes like a cinnamon roll frosting. Now, you can use regular cottage cheese, but I find the whipped cottage cheese has a really great texture. Then I’m going to add two tablespoons of maple syrup and a pinch of salt. Then we’ll just blend this on high. That looks perfect. Then we just need a pancake and some of our cream cheese swirl. That is delicious. That has everything you love about pancakes and cinnamon roll all blended into one. I love that little crispiness you get as soon as you bite into the pancake that’s coming from that butter and the sugar that cooked together. And it’s a perfect amount of cinnamon and I love that little bit of tang coming in from the cream cheese on top. And I would have never guessed there was cottage cheese in the batter. Well, thank you so much for joining me today in my kitchen. And I’ve included the link to the full recipe and it’s in the video description below and that will take you to my website gentleummy.com. And I also invite you to like and subscribe to my channel if you haven’t already. And I invite you to join me again in my kitchen.

VIEW FREE RECIPE: https://gentletummy.com/cinnamon-roll-cottage-cheese-pancakes-gluten-free-recipe/
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If you love cinnamon rolls but want a healthier and easier option, you’ll love these cinnamon roll cottage cheese pancakes. They’re gluten-free, naturally high in protein, and have that yummy cinnamon roll flavor you crave but without the mess of rolling out dough. These pancakes are soft and moist from the cottage cheese, made hearty with oat flour, and topped with a cinnamon-sugar swirl and a maple cream cheese drizzle that gives them an iconic cinnamon roll feel.

This recipe is perfect for busy mornings, especially if you make a batch ahead. I like to store extras in the fridge so my kids can pop one in the toaster for a warm, comforting breakfast that’s actually full of good stuff. It feels like a treat but is made with gentle ingredients that are easy on digestion.

Hello. My name is Nicole Bonilla, and I share delicious, allergy-friendly recipes that are easy on digestion and satisfying alternatives for those with dietary restrictions.

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