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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Eggless Pancakes with Vegan Option

Sorry, but there are no pictures of this recipe as we devoured them before I could snap any pictures.  They were THAT delicious!  This is what happens when I don’t have any eggs and really, really want pancakes.

Ingredients:

  • 2 cups Bisquick pancake mix (it’s vegan!)
  • 1 cup applesauce (this is the egg replacement)
  • 1 cup vanilla almond (soy works as well)
  • 1 Tablespoon custard powder
  • 2 Tablespoons raw honey (you can omit this entirely if you use sweetened applesauce or sugar)
  • Safflower or Grapeseed oil

Directions:

  1. Mix everything but your oil in a large bowl and whisk or beat with mixer till fully incorporated.  After you finish whipping the batter you can fold in any fruit desired or wait until they are cooked and add to the top… or both!
  2. Add oil to your pan on medium heat and allow it to heat.
  3. Pour desired size pancake batter into pan and allow to fully cook.
  4. Repeat steps 2 and 3 till batter is finished.