Sunday Mornin’ Cinnamon Roll Pancakes

Happy Sunday! Today is a good day – pancakes, an awesome sermon at Emmaus: A Jesus Church, and the return of Once Upon a Time and Revenge.  Life is good. And only 3 more days til October!

I’ve been meaning to make cinnamon roll pancakes for a while now and this was my first attempt. The taste and consistency were pretty good, but they didn’t photograph as well as I’d hoped after they finished cooking haha. I promise there is a cinnamon swirl in there,  it’s just hard to see! Now that I’ve tried this idea out, I have another idea to improve the recipe. I’m sure it will be making its way to the site at some point, so be on the lookout for that!

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Another thing that makes these pancakes different than the other recipes I’ve posted is the gelatin. Not only does this ingredient improve the consistency of the pancakes, but it also gives them a good dose of nutritional value! Gelatin is chock-full of proline and glycine (amino acids for all of you non-biochem people), which are important for liver and bone health. Gelatin also improves digestion and the GI tract, is beneficial for the thyroid, and helps to promote sleep. Basically it’s awesome. Buying it grass-fed means that it is more nutrient-dense and free of antibiotics and artificial hormones. If you’re interested, I really like this brand. It’s a bit expensive, but the container will last you a loooong time so it’s well worth it.

I guess I should probably get started on my homework at this point. So much to do before the Once premiere at 8 with my girls! Hope y’all have a great week.



Sunday Mornin’ Cinnamon Roll Pancakes

Makes 1-2 servings

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2 eggs

1 banana

1 tbsp coconut flour

1/4 tsp baking soda

1 tsp grass-fed gelatin

A pinch of sea salt

coconut oil for the pan


2 tbsp coconut oil, softened

1 tsp honey

1 tsp cinnamon


1. Mix the softened coconut oil, honey and cinnamon together to form a paste. Place this mixture in a small ziploc bag, cut off the bottom corner on one side, and set aside.

2. Mash the banana with a fork to get it to a creamy consistency.

3. Whisk in the eggs.

4. Whisk in the coconut flour, baking soda, gelatin and salt and let sit for a few minutes to thicken.

5. Heat oil in a large skillet over medium heat.

6. Drop spoonfuls of batter into the pan.

7. When the top of the batter begins to bubble (after about 2 minutes), use the ziploc “pipette” with the cinnamon paste to make a swirl pattern on the top of the batter.

8. After the pancakes have been cooking for 3 minutes, flip over and cook for another 3 minutes before serving.


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