Cinnamon roll pancakes

Cinnamon Swirl

2 tbsp plant-based butter, melted

1/4 cup coconut sugar

1/2 tbsp cinnamon

Optional Sugar Icing

1/4 cup powdered sugar

1/4-1/2 tsp of water

METHOD

In a large bowl, whisk together the egg, milk, applesauce, vanilla, and cinnamon.

Add in the oat flour, baking powder, baking soda and salt. Whisk together to form the batter.

Heat a large skillet over medium heat for 1-2 minutes. Once hot, grease with butter and lower to a medium/low flame.

Pour 1/4 cup of batter into the pan- I usually cook 3 at a time but this will depend on the size of your pan. Drizzle some of the cinnamon swirl mixture (about 1 tsp) on top of each pancake while its on the fire, and swirl it around with a toothpick. Flip your pancakes after 2 minutes, and cook the other side for an additional 1 minute.

Repeat with remaining batter, making sure to grease your pan between each batch.

Serve fresh with your choice of pure maple syrup or sugar icing! They’re delicious even without the added sugar on top

Leftovers can be stored in the fridge for up to 5 days, or frozen for 2-3 months. Reheat in the microwave or in the oven.

Recipe credit: Something Nutritious