Cinnamon Roll Pancakes

For the pancakes: Whisk the eggs in a bowl, then add in all of the other pancake ingredients and mix together well.

For the cinnamon sugar layer: Mix all of the ingredients together in a small bowl. Transfer the mixture to a baggie.

To cook the pancakes: Heat a skillet over low-medium heat and grease it. Add the pancake batter, doing one pancake at a time for ease. About 1 minute in, cut a small hole in the corner of the baggie with the cinnamon sugar mixture, then slowly swirl the mixture onto the pancake. A little goes a long way as it expands. Wait about another minute until the pancake starts to firm up a little. Flip and cook for another 1-2 minutes. Remove and repeat for the remaining batter. This recipe makes 5 pancakes total.

For the icing: Melt the coconut butter, then add in the maple syrup and almond milk. Drizzle the icing on top of the pancakes. If you have any leftover cinnamon sugar mixture, add that on top too! Enjoy.