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Cinnamon Roll Pancakes With Chloe Coscarelli

Name: Cinnamon Roll Pancakes With Chloe Coscarelli
Cook time: 45 min
Total time: 45 min
Yield: 2 servings
Ingredients: 1 cup all-purpose flour; 2 teaspoons baking powder; ½ teaspoon sea salt; 1 cup almond milk; 2 tablespoons maple syrup; 3 tablespoons vegan margarine, or refined coconut oil, at room temperature; 5 tablespoons light brown sugar; 2 teaspoons ground cinnamon; vegetable oil, for greasing; 2 cups confectioners sugar; ¼ cup water

By Tasty45 min2 servings

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
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
Add the wet ingredient to the dry and whisk to combine. Do not overmix.
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
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
When small bubbles appear in the center of the pancakes, after about 4 minutes, flip.
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
In a small bowl, combine the confectioners’ sugar and water and whisk until smooth.
8
Drizzle the pancakes with the glaze and serve.
9
Enjoy!