I tried kickboxing today. I'm still not sure how I avoided paralyzing myself. It was pretty tough, and it really made me realize how impossibly uncoordinated I am. Kickboxing is surprisingly very satisfying...especially if you're having a bad day. I knew if anyone saw me doing this activity they would think I was suffering from a seizure or transforming into a zombie or something, so I definitely did it on my lunch hour...in my office...in my scrubs. I have no dignity. I am sure it was a sight to behold. I have to say I was exceedingly delighted and terribly grateful to have somehow had the entire hour of flailing limbs to myself, without any interruptions...obviously.
I wanted to tell you all, one of my most beloved things about having this blog are all the emails I get from readers. I
don't might actually keep them all stashed away like a super creep or some obsessed teenage girl. Yes, every single one of them. I treasure them! On average, I get about two or three per day. Readers email me with questions regarding different food items or to tell me that they love the blog and the recipes or just to plain chit chat.
I love them all. So keep them coming my friends! I'd love to post some of these emails because some of them are so incredibly lovely and sweet, however, since they were emailed to me personally, obviously, I couldn't do that. So I will just have to hoard them instead. My preciousesss. Oh and please, please, please for the love of god, use the voicemail feature! It's my favorite!
Okay, enough sappiness! Onto the greatest recipe that has ever graced my lips! Coconutty Cinnamon Roll Pancakes. Unrefined coconut oil and coconut milk flavor these pancakes with a creamy, rich coconutty flavor in addition to all the gooey deliciousness of a fresh, hot cinnamon roll and drizzled with a sweet, coconut flavored icing.
LORD ON HIGH. Alright, I don't know what that means really (I am not a religious person) but a friend used it in an email to me and it somehow seemed incredibly appropriate here. This is one mind-numbingly delicious breakfast.
Ehhhh...let's be real here. At this point it's pretty much just a cake. If you thought Todd and I had this for dessert though, you'd be wrong. Oh, for breakfast right? That makes sense. Pancakes = Breakfast. No, still wrong. We had these delicious mofos for dinner cus that's how we roll, yo! It's like having dessert and breakfast for dinner and seriously, what is better than that? Nothing. It's heaven on earth. Now let us thank the food gods for this unbelievably delicious meal.
Prepare yo self!
Coconutty Cinnamon Roll Pancakes
Inspired by Recipe Girl and McCormick
- --The Egg--
- 1 Tbsp. ground flaxseed
- 2 Tbsp. cold water
- --The Cinnamon Filling--
- 4 Tbsp. vegan butter, room temperature
- 1/4 cup + 2 Tbsp. packed brown sugar
- 1 Tbsp. ground cinnamon
- --The Icing--
- 1 1/2 cups powdered sugar
- 2 Tbsp. unrefined coconut oil, melted
- 2 Tbsp. coconut milk (carton, I like Silk)
- 1/2 tsp. Kahlua or vanilla extract
- --The Pancakes--
- 1 cup all-purpose flour
- 2 tsp. baking powder
- 1/2 tsp. salt
- 1/2 tsp. xanthan gum (optional)
- 1 cup carton coconut milk (I like Silk)
- 1 Tbsp. unrefined coconut oil, melted
Flax is first. To make the flax egg combine the ground flaxseed and water in a small bowl and whisk very well. Place in the fridge until ready to use.
To make the cinnamon filling, add all of the ingredients to a small zip-lock bag and squeeze/knead until well mixed. Careful not to let it burst out the top! Once it is well mixed, cut a very small hole in one of the corners and place in the fridge until ready to use.
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To make the icing, add all the ingredients to a small bowl and whisk until very smooth. Add additional milk if needed. Set aside until ready to use.
To make the pancakes, whisk the flour, baking soda, and salt together in a large mixing bowl. Then add in the milk, the flaxseed egg, and the oil. Mix until just combined.
Over medium-high, heat a large frying pan and coat with a nonstick cooking spray. Add 1/4 cup of pancake batter to the pan. Allow the pancake to cook until the edges start to form bubbles, about two minutes, then "pipe" a swirl of the cinnamon filling onto the pancake, as such. Careful not to let it get too close to the edges of the pancake.
Then, flip the pancake over and allow the other side to cook for about 30 seconds. You don't want to leave it flipped for too long or else the filling may begin to burn. Some of the melted filling will seep out from beneath the pancake and that's okay. Remove the pancake from the pan once cooked through and place on a plate.
Before making a new pancake, take a paper towel and whip the pan, taking care not to burn yourself! This will help get some of the remaining filling off the pan so it doesn't burn. Continue with the rest of the batter.
Serve the pancakes stacked high, hot and drizzled with the coconut icing. No need for maple syrup or butter!
What am I listening to? Kate Nash – Mariella