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Pumpkin Pancake Rolls

I love making these great rolls for a quick breakfast/snack during the week.

Ingredients:

  • 2 cups Bisquick (it’s vegan!)
  • 2 cups vanilla almond milk
  • 1 Tablespoon custard powder
  • 4 Tablespoons raw honey
  • 15 oz. can of pumpkin puree (not pie filling)
  • Safflower or Grapeseed Oil
  • Cream cheese

Directions:

  1. Incorporate all ingredients except oil and cream cheese into a large bowl using a whisk or mixer.
  2. Add a small amount of oil to a pan over medium heat.
  3. Pour the desired size of pancake into pan and cook thoroughly on both sides.
  4. Allow pancakes to cool completely and separately (I use parchment paper between pancakes while they are cooling so they don’t stick).
  5. Once cooled, add a layer of cream cheese to the pancake.
  6. Roll pancake cream cheese side in.
  7. Wrap roll with parchment paper or Press-n-Seal (I actually use both as I already have the parchment there and the Press-n-Seal keeps it for several days with no problems).
  8. Put in fridge and eat whenever!
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