Pump-up your morning with Pumpkin Cinnamon Roll Pancakes! Featuring your daily glow dose of Collagen Beauty for hair, skin nails and gut support, these are the kind of pumpkin cinnamon pancakes we’re down to roll with on Christmas morning! Added bonus, you’re getting some veggies in for the whole family - these pancakes definitely make Santa’s nice list.
In a large bowl, whisk together the flour, coconut sugar, baking powder, Collagen Beauty Caramel, baking soda, salt, and pumpkin pie spices.
In a medium bowl, whisk together the pumpkin puree, almond milk, butter, eggs, and vanilla.
Add the wet ingredients into the dry and use a spatula or wooden spoon to mix until just combined.
In a small separate bowl, make the cinnamon swirl mixture by mixing together the butter, coconut sugar, cinnamon, and 1 tbsp of the pancake batter. Transfer the mixture to a piping bag and snip a small portion of the corner off.
Combine maple glaze ingredients in a small bowl, mix to combine.
Heat a skillet with butter and coconut oil.
Use a ¼ cup to pour the pancake batter into the skillet for each pancake. Use the piping bag full of the cinnamon swirl mixture and gently swirl the mixture into the pancake.
Once bubbles appear on the surface, gently flip the pancake over and cook the other side for a minute, or until golden. Repeat with remaining batter and cinnamon swirl mixture.
Serve pancakes warm with maple glaze.
In a large bowl, whisk together the flour, coconut sugar, baking powder, Collagen Beauty Caramel, baking soda, salt, and pumpkin pie spices.
In a medium bowl, whisk together the pumpkin puree, almond milk, butter, eggs, and vanilla.
Add the wet ingredients into the dry and use a spatula or wooden spoon to mix until just combined.
In a small separate bowl, make the cinnamon swirl mixture by mixing together the butter, coconut sugar, cinnamon, and 1 tbsp of the pancake batter. Transfer the mixture to a piping bag and snip a small portion of the corner off.
Combine maple glaze ingredients in a small bowl, mix to combine.
Heat a skillet with butter and coconut oil.
Use a ¼ cup to pour the pancake batter into the skillet for each pancake. Use the piping bag full of the cinnamon swirl mixture and gently swirl the mixture into the pancake.
Once bubbles appear on the surface, gently flip the pancake over and cook the other side for a minute, or until golden. Repeat with remaining batter and cinnamon swirl mixture.
Serve pancakes warm with maple glaze.
Pumpkin Cinnamon Roll Pancakes
with Collagen Beauty Caramel
A bit cheffy
4
30 mins
Pump-up your morning with Pumpkin Cinnamon Roll Pancakes! Featuring your daily glow dose of Collagen Beauty for hair, skin nails and gut support, these are the kind of pumpkin cinnamon pancakes we’re down to roll with on Christmas morning! Added bonus, you’re getting some veggies in for the whole family - these pancakes definitely make Santa’s nice list.
In a large bowl, whisk together the flour, coconut sugar, baking powder, Collagen Beauty Caramel, baking soda, salt, and pumpkin pie spices.
In a medium bowl, whisk together the pumpkin puree, almond milk, butter, eggs, and vanilla.
Add the wet ingredients into the dry and use a spatula or wooden spoon to mix until just combined.
In a small separate bowl, make the cinnamon swirl mixture by mixing together the butter, coconut sugar, cinnamon, and 1 tbsp of the pancake batter. Transfer the mixture to a piping bag and snip a small portion of the corner off.
Combine maple glaze ingredients in a small bowl, mix to combine.
Heat a skillet with butter and coconut oil.
Use a ¼ cup to pour the pancake batter into the skillet for each pancake. Use the piping bag full of the cinnamon swirl mixture and gently swirl the mixture into the pancake.
Once bubbles appear on the surface, gently flip the pancake over and cook the other side for a minute, or until golden. Repeat with remaining batter and cinnamon swirl mixture.
Serve pancakes warm with maple glaze.
In a large bowl, whisk together the flour, coconut sugar, baking powder, Collagen Beauty Caramel, baking soda, salt, and pumpkin pie spices.
In a medium bowl, whisk together the pumpkin puree, almond milk, butter, eggs, and vanilla.
Add the wet ingredients into the dry and use a spatula or wooden spoon to mix until just combined.
In a small separate bowl, make the cinnamon swirl mixture by mixing together the butter, coconut sugar, cinnamon, and 1 tbsp of the pancake batter. Transfer the mixture to a piping bag and snip a small portion of the corner off.
Combine maple glaze ingredients in a small bowl, mix to combine.
Heat a skillet with butter and coconut oil.
Use a ¼ cup to pour the pancake batter into the skillet for each pancake. Use the piping bag full of the cinnamon swirl mixture and gently swirl the mixture into the pancake.
Once bubbles appear on the surface, gently flip the pancake over and cook the other side for a minute, or until golden. Repeat with remaining batter and cinnamon swirl mixture.
