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Guest Post: Brad’s Cinnamon Bun Pancakes

September 24, 2011

A note from The Dough Also Rises: Brad’s original recipe was fully vegan but we have provided the non-vegan alternatives where applicable. The great thing about Brad’s cooking is that it’s always so delicious in its vegan form that you never even think about it being vegan, but we know that not everyone has the non-dairy substitutes as readily available.

The recipe comes in three stages:

1. Batter

2 cups flour
1 tsp baking soda
1 tsp baking powder
1 tsp ground flax seed or 1 egg (optional)
2 cups “milk” (soy will work better than rice or almond)
⅓ cup oil or melted butter

2. Cinnamon sugar swirl

½ cup melted margarine or butter
¾ cup brown sugar
1 tbsp cinnamon

3. Cream cheese icing

1 part Tofutti cream cheese
1 part icing sugar
vanilla extract to taste
water to consistency

Pour the pancake batter onto the hot pan and swirl with the cinnamon sugar combination. Flip when ready and leave the other side bare. I found the swirl melts a fair bit at this point, leaving a kind of sugary crater that hardens when it cools (in the most delicious way). Top with the icing and no maple syrup (they’re sweet enough on their own).

Optional Spices for Batter: cinnamon, cardamom, cocoa, vanilla extract, almond extract, etc.

Brad is a board game enthusiast and a wonderful vegan cook! Armed with a fantastic kitchen and enviable appliances, he makes continually delicious food creations that please even voracious meat-eaters. His thoughts on both cooking and voting systems can be found at Cognitive Sandbox.

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2 Comments leave one →
  1. Katie Fitzpatrick permalink
    September 24, 2011 8:44 am

    Oh sweet jesus.

  2. September 24, 2011 11:18 am

    I don’t know whether the egg and the flax seed are interchangeable, so just use whatever pancake batter you’re used to. There are plenty of recipes to go around for that.

    A few notes extra:

    1) This recipe is going to make a mess of your frying pan. When you flip the pancakes, all that butter and sugar are going to run all over. It’s worth it.

    2) You’re likely to have extra cinnamon/sugar/butter spread. Use this on toast. Nectar of the gods, I swear.

    3) If you can’t finish what you’ve made, they freeze/thaw reasonably well. Just defrost in the microwave and toast them up. Works just fine.

    4) I can only recommend this recipe once a year or so, otherwise Hal Johnson and Joanne McLeod might look at me disapprovingly.

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