breakfast recipe

How to Make Cinnamon Roll Pancakes – A Step-by-Step Guide

Cinnamon Roll Pancakes are the perfect breakfast treat that everyone will love. Imagine taking a fluffy pancake and mixing it with the sweet, spicy taste of a cinnamon roll. You get the best of both worlds! With swirls of cinnamon sugar and a creamy glaze on top, these pancakes are so yummy, you won’t want to stop at just one. They’re easy to make and perfect for a cozy morning at home. Try them today and make breakfast extra special.

Here’s a simple recipe for Cinnamon Roll Pancakes that combines the fluffy texture of pancakes with the sweet, spicy flavor of cinnamon rolls. This recipe serves 4 people and makes about 8 pancakes.

Ingredients

For the Pancake Batter:

  • 1 1/2 cups all-purpose flour
  • 3 tablespoons brown sugar
  • 1 1/4 teaspoon baking powder
  • 3/4 teaspoon baking soda
  • 1/2 teaspoon salt
  • 1 cup almond milk (or your milk of choice)
  • 1 egg
  • 2 tablespoons melted butter
  • 1 teaspoon vanilla extract

For the Cinnamon Filling:

  • 4 tablespoon butter, softened
  • 1/4 cup granulated sugar
  • 1 tablespoon ground cinnamon
  • 1 tablespoon of the pancake batter

For the Maple Glaze:

  • 2 tablespoon maple syrup
  • 1/2 cup powdered sugar
  • 1 tablespoons almond milk (or your milk of choice)
  • 1/2 teaspoon vanilla extract

Instructions

Prepare the Cinnamon Filling:

In a small bowl, mix together the melted butter, brown sugar, and cinnamon until smooth. Transfer the mixture into a small plastic sandwich bag, and snip a small portion of the corner off.

Prepare the Maple Glaze:

In another bowl, beat the softened butter with powdered sugar, milk, and vanilla extract until smooth. Set aside.

Make the Pancakes:

In a large mixing bowl, whisk together the flour, sugar, baking powder, and salt.
In a separate bowl, beat the egg and then add milk, melted butter, and vanilla extract.
Add the wet ingredients to the dry ingredients and mix just until combined. A few lumps are okay.

Cook the Pancakes:

Heat a large non-stick skillet or griddle over medium heat.
For each pancake, pour 1/4 cup of batter onto the skillet.
Once the batter is on the skillet, using the pipping bag, carefully swirl the cinnamon filling into the pankcake. Try to avoid getting it too close to the edges.
Cook until bubbles appear on the surface, then flip the pancake and cook for an additional 1-2 minutes until browned.

Assemble and Serve:

Drizzle the glaze over the pancakes while they are still warm.
Serve immediately and enjoy your delicious Cinnamon Roll Pancakes!

Optional: You can also add some chopped pecans or walnuts on top for a crunchy texture.

There you have it! Enjoy your breakfast, brunch, or anytime treat with these yummy Cinnamon Roll Pancakes.

The Best Blueberry Pancake and Fried Chicken Recipe

Chicken and waffles might be a great combination but have you tried blueberry pancakes and fried chicken? Well, say hello to your new favorite brunch special. This irresistible recipe combines the classic sweetness of fluffy blueberry pancakes with the savory and crispy crunch of fried chicken for a taste sensation that’s simply out of this world. With the perfect balance of sweet and savory flavors, this recipe is perfect for any occasion, from a lazy weekend breakfast to a special brunch celebration. Whether you’re a seasoned cook or just starting out in the kitchen, this Blueberry Pancake and Fried Chicken recipe is a must-try that’s sure to become a new favorite in your household.

INGREDIENTS 

Fried Chicken

  • 1 pack of boneless skinless chicken thighs
  • 2 cups all-purpose flour
  • 1 tbsp salt
  • 2 tsp garlic powder
  • 1 tsp red pepper flakes
  • 1 tbsp chicken bouillon
  • 2 – 3 eggs
  • 1/4 C brown sugar

Blueberry Pancake

  • 2 C all-purpose flour
  • 1/4 C granulated sugar
  • 4 tsp baking powder
  • 1/4 tsp baking soda
  • 1/2 tsp salt
  • 1 3/4 C milk,
  • 1/4 C butter
  • 2 tsp pure vanilla extract
  • 1 large egg
  • Blueberries

INSTRUCTIONS 

  1. Seasoning chicken thighs with salt, chicken bouillon, red pepper flakes, and garlic powder.
  2. In a large bowl combine flour and brown sugar together.
  3. Dip the chicken (one at a time) into the eggs first and then flour mixture until both sides are completely coated. Shake off any excessive flour mix.
  4. Heat olive oil in a large deep skillet over medium-high heat and fry the chicken a few pieces at a time. Fry the chicken on both sides until it’s golden on both sides and has cooked through.
  5. Transfer the chicken to a baking sheet pan and bake at 350°F for 10 minutes.
  6. Time to make your pancake mix while the chicken’s in the oven. In a large bowl, combine flour, sugar, baking powder, baking soda, and salt together. 
  7. In a separate bowl, mix the milk, cooled melted butter, vanilla, and egg together. Whisk the wet mixture together.
  8. Slowly pour the wet mixture into the dry mixture, fold together and add in blueberry. Continue to fold until it’s smooth.
  9. Slight grease a nonstick pan or griddle with melted butter and heat the pan over low-medium heat. Pour ¼ cup of the pancake batter onto the pan and spread out gently into a round shape with the back of your ladle or measuring cup.
  10. Cook the pancakes on both sides until golden. Repeat with the remaining batter.
  11. Serve up the pancakes with the fried chicken. Pour syrup over the finished dish and enjoy it.
  12. Make sure you hashtag #DinnerWithTayo, I would love to see your dish.

Vegan Biscuits and Gravy: A Delicious and Easy Comfort Food

This Vegan Biscuits and Gravy recipe is a delicious and easy comfort food that is perfect for any occasion. The biscuits are made with simple ingredients that are easy to find, and they are quick and easy to prepare. The gravy is made with a vegan butter substitute, flour, and almond milk, and it is seasoned with salt, pepper, and garlic powder. This dish is sure to please everyone at the table!

INGREDIENTS

  • ½ C vegan butter, unsalted cut into tbsp size pieces +more for brushing
  • 1 tbsp apple cider vinegar
  • 1 C (scant) unsweetened almond milk
  • 2 ½ cups flour
  • 1 Tbsp sugar
  • 4 tsp baking powder
  • ½ tsp baking soda
  • ½ tsp salt

GRAVY

  • ½ lb Vegan Sausage (brand of your choice)
  • 1/4 C of flour 
  • 2 ½ C of non-dairy milk of your choice (I used almond milk)
  • Salt, Pepper, and brown sugar to taste

INSTRUCTIONS

  1. Place the butter in a small bowl and put in the freezer. 
  2. In a bowl add the apple cider vinegar and unsweetened almond milk. Set aside for 10 minutes. 
  3. Preheat oven to 450 degrees F. 
  4. In a large bowl, whisk together the flour, sugar, baking powder, baking soda and salt.
  5. Take the butter out of the freezer and add it into the bowl. Using a pastry cutter, fork or hands, combine until a sand like texture. 
  6. Add buttermilk mixture and stir together just until combined. Don’t over mix. Dough will be sticky. 
  7. Sprinkle flour onto a surface and roll the dough out (see picture above)
  8. Sprinkle a touch more flour onto the top and roll the dough out until it’s no longer sticky. Make sure you don’t over work the dough. 
  9. Roll out the dough into a circular shape that is roughly about 1 inch high. Use a biscuit cutter, to cut out biscuits. Then, place on a parchment lined baking sheet.  
  10. You can repeat step 9 again with the remaining dough you have. Cut out as many biscuits as you can.  
  11. Bake for 10-15 minutes or until lightly golden brown. 
  12. While biscuits are baking, cook the vegan sausage in a lightly greased skillet over medium high heat. Remove sausage from pan when cooked.
  13. Whisk together the flour and non-dairy milk and add to the greased skillet where you cooked the sausage. Cook over low heat for 5 minutes until vegan gravy thickens.
  14. Add the cooked sausage into the skillet and season with salt, pepper and sugar (season according to your taste bud). 
  15. Slice the fresh biscuits in half and serve with gravy poured over them. Enjoy!
  16. Make sure you hashtag #DinnerWithTayo, I would love to see your dish.

Breakfast Avocado Toast: A Delicious Way to Start Your Day

Looking for a quick and easy breakfast option that’s both delicious and nutritious? Try this Avocado Toast recipe! Simply toast a slice of bread, some fresh avocado, and sprinkle with your favorite toppings for a satisfying and flavorful meal. Avocado Toast is packed with healthy fats, fiber, and protein, making it a perfect way to fuel your day. Whether you’re in a rush or just looking for a tasty breakfast option, this Avocado Toast recipe is sure to become a go-to. Give it a try and start your day off right!

INGREDIENTS

  • 2 slices cinnamon raisin bread
  • Vegan cream cheese
  • Just eggs (or choice of vegan eggs)
  • Salt and black pepper for taste
  • 1 ripped avocado

INSTRUCTIONS

  1. Toast the slices of bread.
  2. Cook the just eggs – Add salt and pepper for taste
  3. Remove the skin and seed from the avocado then slice (see photo above)
  4. Build your toast with cream cheese, eggs, avocado.
  5. Top with micro greens. Add salt and pepper for taste.
  6. Serve and enjoy. Make sure you hashtag #DinnerWithTayo, I would love to see your dish.

Start Your Morning Right with Blueberry Banana Baked Oatmeal

Made with simple and wholesome ingredients like rolled oats, ripe bananas, and juicy blueberries, this Blueberry Banana Baked Oatmeal is a perfect way to start your day. The oats are baked to perfection, creating a warm and comforting texture that’s both satisfying and filling. The sweetness of the ripe bananas and the tartness of the blueberries make for a perfect balance of flavors. This dish is easy to make, nutritious, and can be customized with your favorite toppings like nuts, seeds, and more fresh fruit. So, whether you’re in a rush or have a leisurely morning ahead, this Blueberry Banana Baked Oatmeal is the perfect way to fuel your day and start it off on the right foot.

INGREDIENTS

  • 1 C smashed ripped banana
  • 1 ½ C blueberries
  • ¼ C agave, or honey
  • 1 C uncooked old fashion oats
  • ½ tsp baking powder
  • 3/4 tsp cinnamon
  • pinch of salt
  • 1 tbsp flax seeds
  • 1 C oatmeal milk, or almond or any milk you desire
  • ¼ C just egg
  • 1 tsp vanilla extract

INSTRUCTIONS

  1. Preheat the oven to 375ºF. Mash the bananas well with a fork (you’ll need 1 cup).
  2. In a large bowl, add the mashed bananas, eggs, salt, vanilla, milk and whisk until the ingredients are combined.
  3. In a separate bowl, Mix together brown sugar, oats, flax seeds, baking powder, cinnamon, and nutmeg. Mix together then add in wet mixed ingredients and mix together until combined.
  4. Finally add blueberries and mix again until combined.
  5. Pour the oat mixture into a 9×9-inch casserole dish and transfer to the preheated oven. Bake for 45 minutes, or until it is golden brown on top and around the edges.
  6. Serve warm, top with extra blueberries and agave. (optional: refrigerate and enjoy cold!)
  7. Make sure you hashtag #DinnerWithTayo, I would love to see your dish.

Easy and Delicious Vegan Breakfast Burrito for Busy Mornings

Breakfast just got a lot easier. This loaded vegan breakfast burrito is the perfect way to start your day. All your favorites wrapped up in one.

INGREDIENTS

  • Just eggs (or choice of vegan eggs)
  • ½ C plant based ground beef
  • Spinach
  • 1/4 cup Cilantro minced
  • ½ cup onion diced
  • 2 cloves garlic freshly minced or crushed
  • 1 – 2 C grape tomatoes (diced into small pieces)
  • 1 tbsp lime juice
  • pre-cut sweet potatoes
  • 1-2 whole wheat tortillas
  • vegan queso fresco cheese
  • 1 Tbsp honey
  • 1 Tbsp habanero sauce
  • Micro greens
  • Salt for taste
  • Olive oil.

INSTRUCTIONS

  1. Prepare the eggs, set aside once ready
  2. Cook the ground beef and spinach separately over medium heat with olive oil. Set aside once ready.
  3. In a small bowl mix together, cilantro, onions, grape tomatoes, garlic salt and lime juice.
  4. Air-fry or pan fry sweet potatoes until tender.
  5. Assemble theburritos. Grab a large burrito-sized tortilla. Add sauce onto one half of the tortilla, leaving a border on the edges. Spoon some of the eggs scramble on top, followed by the roasted potatoes, pico de Gallo, ground beef, spinach, queso cheese.
    • Tip: When adding the salsa, limit the amount of liquid from the salsa to avoid the burrito getting wet.
  6. Roll the burritos. Pinch in the edges of the tortilla and fold it over the filling. Tuck the fillings into the tortilla, fold the edges in again, and give it a final roll. Repeat with the remaining tortillas and fillings, or store the leftover fillings separately in the fridge.
  7. Griddle the burritos. Heat a frying pan over medium heat. Add a touch of oil or cooking spray (not needed if your pan is nonstick). Add the burrito, seam-side down. Press down on the burrito with a large spatula or with a plate. Cook for 2 minutes, or until golden brown on the bottom. Carefully flip and cook another 1 to 2 minutes, or until golden brown on the second side.
  8. Serve burritos warm with extra honey habanero sauce on the side, if desired.
  9. Make sure you hashtag #DinnerWithTayo, I would love to see your dish.
1 2