Maple Cinnamon Tomcakes
Make a hearty and tasty breakfast with our Maple Cinnamon Tomcakes. Our version of pancakes combines Dei Fratelli Gluten-Free Tomato Soup with maple syrup and buttermilk biscuit mix to make a perfect breakfast complete with blueberries and bananas on top.
Servings 4 servings
Ingredients
- 1 (10.75 oz.) can Dei Fratelli Gluten-Free Tomato Soup
- 2 (7.5 oz.) packets Buttermilk Biscuit Mix
- 1 Cup Maple Syrup
- 3 Tbsp. Cinnamon ground
Instructions
- Mix Dei Fratelli Gluten-Free Tomato Soup with biscuit dry mix until well combined. Add syrup and cinnamon and mix well.
- Heat a large, nonstick skillet over medium high heat. Add batter per desired pancake size.
- Cook until the batter starts to bubble, about 3-5 minutes, then flip over to cook the other side. Continue cooking for another 3-5 minutes, or until batter is cooked through. Repeat as needed.
Notes
Stove top temperature may need to be adjusted based on pancake thickness and size.
Related Recipes To Try:
Brunch Casserole
Italian Breakfast Bake
Berry Tomato Smoothie Bowl