Cinnamon Roll Oven Pancakes

I'm always looking for pancake recipes I can bake in the oven because, let's face the music here, I dislike standing in the kitchen flipping pancakes for 60minutes (I have a husband, two boys and a girl with a hollow leg, I am not kidding when I tell you I'm flipping for 60 minutes!).

So when a recipe comes across my radar for oven pancakes, I must peek. Even though we are wheat free, I try them out anyway. I just use alternate flours and try my best to adjust.

I'm happy to report, my most recent find for oven pancakes turned out fantastic! But I did have to make some adjustments for the oat flour I used. You should REALLY try these out!

Ingredients:
1 3/4 cups warm milk
4 T. melted butter
2 large eggs
2 T. sugar
2 cups oat flour + 1tsp xanthan gum (0r 2cups wheat flour)
4 t. baking powder
1/2 t. salt

Preheat oven to 350°. Butter an 11x17 cookie sheet and set aside.

Combine melted butter and warm milk (not hot, you don't want to precook your eggs but you want to keep your butter melted). Add in the eggs and mix/beat well. Now add in all the dry ingredients and mix well. At this point I watch the batter for consistency. At first it was really thick, so I added more milk (recipe above reflects that). So you may have to add a bit more milk but it's important to note these are going to be MUCH thicker then frying pan/griddle cakes.

Spread into prepared pan.

Time to make the cinnamon roll innerds.

Innerd Ingredients:
4 T. melted butter
3/4 cup brown sugar
1 1/2 T. cinnamon

Combine well and if you are feeling adventureous, try to swirl this over the top. But, this didn't work at all. So I generously sprinkled it on top (using my hands) until it was almost completely covered.

Bake 8-12 minutes (depending on oven and moisture in your air) until they rise a bit and a toothpick comes out clean. They won't brown like regular pancakes, they will stay pale, just check your toothpick.

Slice like bar cookies (big bar cookies LOL) and enjoy! Two kids ate theirs with syrup (SOOO GOOD!) and one just plain. Excellent!

This is an excellent recipe for the freezer too. Just make ahead and put completely cooled cakes between wax paper in a freezer bag. To reheat, stick two on a plate and microwave 30-45 seconds until hot.

Original recipe found on: Big Red Kitchen

Stork Meal 10: Breakfast for Dinner

In my house, anytime I say I'm having breakfast for dinner, my kids scream with delight. They love breakfast and really hope that I mean I'm allowing them to have cereal. Ha. I'm not that kinda mom, usually.

But alas, tonight I was running late with life and thought, breakfast for dinner it is! I'd been browsing pinterest the past couple weeks and remembered seeing a pancake recipe that you can bake in the oven. First of all, this is a win because I dislike making pancakes. I don't know why, I just do. And since pancakes freeze very well, this is a winning combination for a Stork Meal and for dinner tonight!

And it was a hit.

Here is what you do... Heat the oven to 350 and butter up 24 muffin tins (or you can just do 12 but you will be baking longer ;)). Mix up your favorite pancake mix (if you make from scratch, more power to you. Today's recipe is not a scratch recipe, I just use Krusteaz just add water mix) and add to it your favorite syrup. Use about 3 Tablespoons per 2 cups of mix. Or more if your kids really like it sweet. But I'm picky on the sticky. And keep in mind your add-ins.

Now you need to get together your extras. Here are some ideas for add-ins to your pancakes:
Cinnamon chips
Chocolate chips
Frozen/Fresh Fruit
Bacon <-- no really!! NOM!
Jelly or Jam

Pour 1/4 of a cup of batter into each muffin tin and top with your favs. Tonight it was chocolate chips and berries. Stick in the oven for 10-15 minutes and be prepared to be wowed.

Some cooking notes: Because the berries were COLD the top of the berry pancakes did not brown. So just pay attention to the edges of your pancakes as they cook. They will get nice and golden and you know its time. Once the first batch comes out, you will have it down to a science.

For Freezing: Cool completely before you put in a ziplock. Then freeze in a single layer until the pancakes are frozen. Then you can pile them up together (this prevents sticking). On the outside of the bag, write PUFFINS: Microwave 20-30 seconds (each) until hot. Enjoy!

If you would like to give your family another quick freezer idea in muffin tins, able to be stored in the same manner, try mini quiche. Basically the same idea, only use EGGS as your base and as add-ins, use bacon, cheese, cottage cheese, and other savory items.  Store in the same manner and heat in the microwave 30-45 seconds.

To see the other Stork Meals, click here.

Oat Flour Pancakes

Saturday and Sunday we had company, so I wasn't able to get any meals concreted for my sister's freezer. But Sunday morning I experimented with some pancakes.

See in March, I was diagnosed with food allergies. Wheat, soy, tomatoes, peas, rice (RICE?!), nuts, peanuts, and I'm pretty sure potatoes are out. Still discovering some of them, but this has been hard. So, some of these meals I'm making for her freezer aren't even edible for me. But it's okay, because this is for her.

However, Sunday we made pancakes for the kids and of course I want them. But I'm not willing to deal with the pain. So I googled Oat Flour Pancakes (since I'd just purchased Oat Flour from New Earth -- the whole foods store in this area).

I whipped up the recipe and it was not, not, not, not okay. It was so runny, trying to turn them was a joke. And the taste was missing a lot. Just tasted like bland grossness. So, as a good chef does, I doctored it.

I added more Oat Flour and another egg, some vanilla, and some splenda.

Perfect.

Ingredients:
3 cups Oat Flour
3 eggs
2 cups whole milk
1/2 cup of oil or melted butter
3 teaspoons baking powder
1/2 teaspoon of salt
1 teaspoon vanilla
2 packages of splenda

Make like normal pancakes and enjoy!