healthy swap: CINNAMON BUNS!
Hi everyone! Today I have a great, and I mean great, recipe. I was able to catch a segment on the Today show where three people admit their weaknesses when it comes to sugary, fatty foods. Then Joy Bauer comes up with healthy options and recreations for them!
The one that everyone seemed to freak out over? Joy’s “Cinna-yums”, a low-calorie spin on a Cinnabon roll.
I immediately found the recipe online and knew I had to try it out to hopefully share with you!
I saved the recipe for a lazy Saturday morning (it would be PERFECT for Mother’s Day breakfast in bed!) and I was glad I did–it does involve some more preparation than the normal recipes that I share, but it was well worth it. Just a few extra minutes make the breakfast healthier than a bagel and cream cheese (another weekend favorite) and just as delicious!
Here we go…
- 1/2 cup whole wheat flour
- 1/2 cup all purpose flour
- 3/4 teaspoons baking soda
- 1/4 teaspoon kosher salt
- 1 Tablespoon ground cinnamon
- 3 egg whites
- 3/4 cup of canned 100% pumpkin puree (NOT the pie filling kind!)
- 3/4 cup of nonfat plain yogurt
- 2 Tablespoons packed brown sugar
- 2 teaspoons vanilla extract
- 4 ounces reduced fat cream cheese, at room temperature
- 1/4 cup pure maple syrup
In another bowl (I used my Kitchenaid), whisk the egg whites until they’re nice and blended. Stir in the pumpkin, yogurt, brown sugar, and vanilla extract until everything is combined, and somewhat fluffy.
If you have time, let the mixture sit at room temperature for about 10 minutes.
Grease and heat a pan up to medium heat. When it’s hot enough, drop about 1 Tablespoon of batter onto the pans, creating cute little pancakes. Use a spoon (or your fingers like I did!) to spread out the batter. Flip with a spatula until it’s cooked!
Make sure to re-grease the pan in between rounds of pancakes.
While pancakes are cooking, prepare the cream cheese icing. In a food processor, blend the cream cheese and maple syrup together. Not gonna lie, I added a little more maple syrup to make the drizzle a bit sweeter.
Once everything’s prepared, place one pancake on your plate. Smear some cream cheese icing on the pancake, then layer another pancake on top. Keep layering until you are satisfied and then drizzle the cream cheese icing over the top. You can garnish with whatever you want–cinnamon, chopped nuts, chocolate chips, whatever!
According to the official recipe, 3 mini pancakes and 4 teaspoons of icing make up 160 calories. We obviously ate more than that, but the fiber from the pumpkin made the pancakes super filling!