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Cinnamon Roll Pancakes

Cinnamon Roll Pancakes
Serving: 10
Prep Time: 15 min
Cooking Time: 15 min
Celebrate the weekend with these fabulous pancakes!
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Ingredients

Directions

Preparation


1. In a large bowl, whisk together flour, ground flaxseeds, salt and baking powder. Stir in eggs, canola oil and milk. Mix until well-combined.
2. In a small bowl, mix together pumpkin puree, brown sugar and cinnamon. Fill a quart-sized plastic bag with mixture and set aside.
3. In a separate bowl, mix together Greek yogurt, brown sugar, cinnamon & vanilla extract. Set aside.
4. Heat griddle to medium heat. Once heated, lightly grease surface with olive oil. Scoop 1/4 cup batter per pancake onto griddle.
5. Cut a small hole in the corner of the pumpkin filling. Once batter is bubbly, swirl pumpkin filling in a circular motion onto each pancake. (Be careful not to get too close to the edge). Flip pancakes and cook an additional 2-3 minutes. Remove pancakes from griddle, drizzle with Greek yogurt topping and sprinkle with chopped walnuts.

 

Nutrition Facts

Serving Size: 2 pancakes
Calories: 230
Fat: 10
Carbohydrates: 34
Sodium: 610
Fiber: 4
Protein: 10
Cholesterol: 35