photo #7075618

‍🍴 Cinnamon Roll Pancakes With Chloe Coscarelli 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. 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 Preparation: 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. 🕒 Total Time: Under 30 minutes 👉 Follow @FoodSimp for more recipes!