Cinnamon Roll Pancakes With Chloe Coscarelli

Ingredients

for 2 servings

1 cup (125 g) all-purpose flour

2 teaspoons baking powder

½ teaspoon sea salt

1 cup (240 mL) 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

GLAZE

2 cups (320 g) confectioners sugar

¼ cup (60 mL) water

Preparation

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!