for the Pancakes:1-1/2 cups of Better Batter Flour
(be sure to spoon the flour into your measuring cup)
2 cups of dairy free buttermilk(add 2 Tbsp of vinegar to your favorite 2 cups of dairy free milk)
*thin more if you like your batter thinner
1 tsp baking powder
1/2 tsp of baking soda
1/2 tsp salt
2 Tbsp oil
for the Cinnamon Filling
1/2 cup coconut oil ( or butter if you can have dairy)
1 cup brown sugar, packed
1 Tbsp ground cinnamon
for the Cream Cheese Glaze
1/2 cup butter
4 oz. cream cheese
1 1/2 cups powdered sugar
1 tsp. vanilla
To make the Cinnamon Filling:
Mix the three ingredients together. When I stirred my ingredients together, the oil and sugar separated. Don't work you can just drop it onto the pancake. If you use butter instead you can place the ingredients in a ziploc bag, snip off a corner, and pipe it onto your pancakes if you want to make beautiful swirls.
To make the Pancakes:
Mix the dry ingredients in one bowl and the wet ingredients in another bowl. Add wet ingredients to the dry, stirring them together until everything is moistened.
Heat your griddle over medium to low heat. You don't want these too cook too quickly, and you won't want your cinnamon to burn. If you aren't sure, use less heat on your first pancake and adjust from there.
Drop pancake batter on greased griddle and then using a spoon or piping bag add your cinnamon filling. Create a cinnamon swirl with a fork. Wait until the pancake has lots of bubble before you try to turn it. The cinnamon filling will melt before you end up turning them. Plate them when cooked and smother with cream cheese glaze! YUM!!!
To make the Cream Cheese Glaze:
In a microwave safe bowl melt the butter and cream cheese and then stir together. Whisk in the powdered sugar and vanilla. Add a little milk to create desired consistency.