For cinnamon lovers, this is for you. Soft, luxurious, and topped with crunchy granola, cinnamon rolls don’t get much better than this.
material
Almond poodle 96g
1 teaspoon baking powder
1/4 teaspoon sea salt
60ml almond milk, add more if needed
2 large eggs
1 tablespoon sweetener
1 teaspoon vanilla
Extra virgin olive oil (for frying)
For spirals:
3 tablespoons peanut butter
1 teaspoon cinnamon powder
For serving
Ketohana cinnamon granola
coconut yogurt
How to make cinnamon pancake rolls
Combine all dry ingredients in a bowl. Beat the eggs. Pour the wet ingredients into the bowl with the dry ingredients and stir. If the dough is very thick, add more almond milk and stir.
Heat a non-stick frying pan over medium-low heat. Brush the skillet with a little olive oil, using 1/4-inch olive oil. Pour the batter into the mold using a measuring cup.
Mix peanut butter and cinnamon and use a piping bag to create swirls on top. Flip the pancakes and cook for another minute. Then remove it.
Serve with coconut yogurt and ketohana cinnamon granola
