Cinnamon Roll Pancakes

Cinnamon Roll Pancake Recipe 

Two of my favorite things coming together, Cinnamon Rolls and Pancakes :)! I made these this morning for my love and a few friends have asked for the recipe so here it is. The cinnamon filling gets crispy when heated and makes these pancakes so Decadent and INSANELY DELICIOUS!

Ingredients for the Pancakes:

1 cup of Einkorn Flour or Gluten Free Flour 
2 teaspoons of Baking Powder
1/2 teaspoon of Salt
1 cup of Milk or Nut Milk
1 tablespoon of Coconut Oil (melted)
1 Egg - slightly beaten

Ingredients for the Cinnamon Filling:

1/2 cup of Organic Butter or Coconut Oil, melted
3/4 cup of Coconut Sugar
1 tablespoon of Cinnamon
pinch of Vanilla Powder (optional)

Instructions:

1. Prepare Cinnamon Filling first: In a medium bowl, mix butter, brown sugar and cinnamon. Scoop the filling into a small zip baggie and set aside. ( Set this aside and let it rest and set atleast 20 minutes. You want it thick, not liquidy).
2. Prepare Pancake batter: In a medium bowl whisk together flour, baking powder and salt. Whisk in milk, oil and egg just until batter is moistened. (a few small lumps are fine).
3. Heat a large skillet or griddle over medium-low heat. Put a thin layer of coconut oil or ghee on the skillet or griddle. Scoop about 1/2 cup of pancake batter onto the skillet. Snip the corner of your cinnamon filling bag and squeeze a spiral of the filling onto the top of the pancake. When bubbles begin to appear on the surface, flip carefully with a spatula and cook until lightly browned on the underside, 1 to 2 minutes more. Transfer pancake to a baking sheet and keep warm in the oven while you make the rest of the pancakes.
4. Drizzle with warm maple syrup if desired.

ENJOY with LOVE,
Christina ❤