Cinnamon Roll Pancakes With Chloe Coscarelli

Name: Cinnamon Roll Pancakes With Chloe Coscarelli
Total time: 30
Yield: 2
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

Recipe by Rachel Gaewski from tasty.co

Desserts 30 Mins.

Ingredients

2 servings

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1 cup all-purpose flour
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2 teaspoons baking powder
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½ teaspoon sea salt
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1 cup almond milk
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2 tablespoons maple syrup
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3 tablespoons vegan margarine, or refined coconut oil, at room temperature

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5 tablespoons light brown sugar
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2 teaspoons ground cinnamon
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vegetable oil, for greasing
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2 cups confectioners sugar
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¼ cup water

Instructions

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