Cinnamon Roll Pancakes

Step

• 1

  Cinnamon Filling: In a medium bowl, mix butter, brown sugar and cinnamon. Scoop the filling into a small resealable bag and set aside.

  Ingredients

  • 1/2 Cup butter, melted

  • 3/4 Cup packed brown sugar

  • 1 Tablespoon ground cinnamon

• 2

  Pancake Batter: In a medium bowl, whisk together flour, baking powder, salt and sugar. Whisk in milk, oil, egg and vanilla until batter is just moistened.

  Ingredients

  • 1 Cup all-purpose flour

  • 2 Teaspoon baking powder

  • 1/2 Teaspoon salt

  • 1 Cup almond milk

  • 1 Tablespoon canola oil

  • 1  egg, lightly beaten

  • 2 Tablespoon sugar

  • 1 Teaspoon vanilla extract

• 3

  Cream Cheese Glaze: In a medium glass bowl, heat the butter and cream cheese until melted. Whisk together until smooth, then sift in powdered sugar and add vanilla. Set aside.

  Ingredients

  • 4 Tablespoon butter

  • 2 Ounce cream cheese

  • 1 1/4 Cup powdered sugar

  • 1 Teaspoon vanilla extract

• 4

  When ready to cook, set Traeger temperature to 500°F and preheat, lid closed for 15 minutes. Place a large skillet or griddle directly on the grill grate and preheat 20 minutes.

  500 ˚F / 260 ˚C

• 5

  Spray the griddle with non-stick cooking spray. Scoop about 1/2 cup of pancake batter onto the skillet.

• 6

  Cut the corner of your cinnamon filling bag and squeeze a small amount of filling onto the top of the pancake in a spiral pattern.

• 7

  When bubbles begin to appear on the surface, flip carefully with a spatula and cook until lightly browned on the underside, 1 to 2 minutes more.

  500 ˚F / 260 ˚C

• 8

  When ready to serve, spoon warmed cream cheese glaze on top of each pancake. Enjoy!