Can't decide between cinnamon rolls and pancakes for breakfast? Now you don't have to! Warm cinnamon and brown sugar get swirled into fluffy pancakes for the ultimate morning mash-up.
In a large bowl, whisk together the flour, baking powder and salt.2.
In a small bowl or measuring cup, whisk together the almond milk and maple syrup.3.
Add the wet ingredient to the dry and whisk to combine. Do not overmix.4.
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.5.
Lightly grease a large nonstick skillet or griddle and heat over medium heat. When the pan shimmers, measure out 1/4 cup 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.6.
When small bubbles appear in the center of the pancakes, after about 4 minutes, flip.7.
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.8.
In a small bowl, combine the powdered sugar and water and whisk until smooth.9.
Drizzle the pancakes with the glaze and serve.