Cinnamon Roll Pancakes With Chloe Coscarelli

Whip up a batch of these scrumptious Cinnamon Roll Pancakes by Chloe Coscarelli for a delightful twist on a classic breakfast favorite. You'll be drooling over the heavenly swirls of cinnamon sugar and the luscious, creamy glaze drizzled on top.

Instructions

1. 1

   In a large bowl, whisk together the flour, baking powder, and salt. In a small bowl or measuring cup, whisk together the almond milk and maple syrup.

2. 2

   Add the wet ingredient to the dry and whisk to combine. Do not overmix.

3. 3

   In a small bowl, mix together the margarine, brown sugar, and cinnamon. Transfer to a pastry bag or plastic zip-top bag and snip off one corner.

4. 4

   Lightly grease a large nonstick skillet or griddle and heat over medium heat. When the pan shimmers, measure out ¼ cup (35 g) of the batter (or eyeball it) and pour it onto the skillet. Pipe a circular swirl of the cinnamon mixture into the batter. Repeat to fill the skillet.

5. 5

   When small bubbles appear in the center of the pancakes, after about 4 minutes, flip.

6. 6

   Cook on the other side for about 1 minute more, until lightly browned and cooked through. Repeat with the remaining batter, adding more oil to the skillet between batches as needed.

7. 7

   In a small bowl, combine the confectioners’ sugar and water and whisk until smooth.

8. 8

   Drizzle the pancakes with the glaze and serve.

9. 9

   Enjoy!

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