Cinnamon Roll Pancakes With Chloe Coscarelli

• all-purpose flour4½ oz
• baking powder2 teaspoon
• sea salt½ teaspoon
• almond milk1 cup
• maple syrup2 tablespoon
• vegan margarine3 tablespoon
• light brown sugar5 tablespoon
• ground cinnamon2 teaspoon
• vegetable oil0
• confectioners sugar8½ oz
• water4 tbsp

Instructions

1. 1

   In a large bowl, whisk together the flour, baking powder, and salt.

2. 2

   In a small bowl or measuring cup, whisk together the almond milk and maple syrup.

3. 3

   Add the wet ingredient to the dry and whisk to combine.

4. 4

   Do not overmix.

5. 5

   In a small bowl, mix together the margarine, brown sugar, and cinnamon.

6. 6

   Transfer to a pastry bag or plastic zip-top bag and snip off one corner.

7. 7

   Lightly grease a large nonstick skillet or griddle and heat over medium heat.

8. 8

   When the pan shimmers, measure out ¼ cup (35 g) of the batter (or eyeball it) and pour it onto the skillet.

9. 9

   Pipe a circular swirl of the cinnamon mixture into the batter.

10. 10

    Repeat to fill the skillet.

11. 11

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

12. 12

    Cook on the other side for about 1 minute more, until lightly browned and cooked through.

13. 13

    Repeat with the remaining batter, adding more oil to the skillet between batches as needed.

14. 14

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

15. 15

    Drizzle the pancakes with the glaze and serve.

16. 16

    Enjoy!